How did we go from August to April???
I feel like ever since I turned 30, life just keeps moving faster and faster. The weekdays drag on. The weekends fly by. Next thing I know, I’m in April celebrating two good friends’ birthdays with my lovely book club! Check out the fancy spread courtesy of my lovely buddy, Karin.
Doesn’t that just make you want to read, eat, and hang out with awesome women? Yes, yes it does!
Two of my favorite gals, Jenn and Sandy, happen to be April babies. I thought it’d be a nice surprise to make a cake for book club as well as make a successful attempt at a two layer cake.
The first time I made a layer cake was for Kelson’s birthday. EPIC FAIL. Isn’t it always when you’re trying to cook or bake something new and special that it somehow turns into a hot mess? Let’s just say my grand plans for making a beautiful chocolate cake with chocolate ganache looked like a big pile of hot… well, you catch my drift.
First lesson: When working with ganache, you are not supposed to just start icing immediately off the stove. You would think this is totally logical, but when you’re a happy fiancee dancing around thinking you’re Martha Stewart who is about to surprise her pal, Snoop Dogg with an awesome cake… well, let’s just say it’s important to take your time and READ CAREFULLY. Especially when it’s your first time.
Fast forward a few years later and many cupcakes, it was time to try again and do it right. Did I mention it’s TWO of my dear friends that are celebrating a joint birthday month AND they’re a part of my book club. Tis’ a sign to try again and make an awesome cake that I highly recommend to you all first time cake layer bakers.
Moist Chocolate Cake with Nutella Frosting (Serves: Plenty! 10-12)
Ingredients (for the cake):
- 2 cups white sugar
- 3 cups cake flour
- 2 tsp baking soda
- 1 tsp salt
- 6 Tbl Dutch cocoa powder
- 12 tsp vegetable oil
- 2 Tbl white vinegar
- 2 tsp vanilla extract
- 2 cups water
- Pam spray
Ingredients (for the frosting and decorating):
- 3/4 cup Nutella
- 4 Tbl room temperature butter
- 3 cups powdered sugar
- 1/2 tsp vanilla extract
- 8 Tbl heavy cream
- 1/4 cup slivered almonds
*I only have one square and one round cake pan. If you’re like me just make two batches.
1. Pre-heat the oven to 350 degrees.
2. Add into a medium bowl; 2 cups of sugar, 3 cups of cake flour, 2 tsp baking soda, 1 tsp salt, and 6 Tbl cocoa powder.
3. Sift the contents of the medium bowl into a large bowl. Mix it up.
4. Make three holes with your finger and then pour 4 tbsp vegetable oil in each hole.
5. Pour 2 Tbl white vinegar, 2 tsp vanilla extract, and 2 cups of water. Whisk everything together until smooth.
6. Spray the cake pans with Pam and divide the mixture evenly between the two pans. Bake the cakes for 35 minutes.
7. When cake is ready, let it cool in the pan for half an hour before letting the cakes pop out. If you try to pop them out too early, the moist cake will break apart. *If you’re planning to frost, then put the cakes in the fridge for 15 minutes.
8. Frosting time! Whip out that KitchenAid mixer or use a hand beater to whip the 3/4 cup nutella and 4 Tbl. butter.
9. Add the 3 cups powdered sugar, 1/2 tsp vanilla extract, and 8 Tbl heavy cream. Add the cream Tbl by Tbl until you get the right consistency. I start on a lower speed and slowly work my way to the highest setting. Once it’s whipped up, get ready to frost!
Frosting is hard. My cake was pretty moist and I felt like my delicious Nutella frosting was just tearing into my beautiful cake. I vote to dump globs of it and spread it out. Start from the center and work your way to the edges. Remember, you can always decorate it with slivered almonds. Adds some texture and design. Plus, throwing in a few marshmallow chicks and a cute little banner helps. Enjoy!