It’s my birthday, I can bake if I want to, I can bake if I want to. You would bake too if you had this recipe. It may be my birthday but what better way to celebrate than to make my favorite cake, CHOCOLATE, and kick it up a notch. Today’s recipe is courtesy of Yolanda Gamp is the ultimate chocolate cake, rich, dense and delicious. Click the link to grab the recipe from her site. I used the 4 lb yield and filled my 5″ pans all the way to the top just like with the watermelon cake from Saturday. Once you have mixed your cake batter prepare your cake pans and bake at 350 for 30 – 40 min (if using the 5″ pan.) I have a couple of chocolate cake recipes I really enjoy I chose this one because it is sturdy enough to carve and but still gives me the rich, moist chocolaty flavor that I love.
When I decided to make this birthday cake I wanted something that said summer, was fun and playful with a decadent sense of indulgence. Enter the ultimate chocolate cake with vanilla swiss meringue buttercream drenched in salted caramel and topped with chopped cashews. This cake is four layers of total goodness and definitely celebration worthy.
After you have filled your layers chill your cake in the fridge for approximately 30 min. While your cake is chilling to set your buttercream and make it easier to carve use the time to color your buttercream. Using a small serrated knife gently begin carving your cake at a 45 degree angel from the top down the side to create your dome. Once carved go ahead and crumb coat to lock in all of the pesky crumbs and immediately refrigerate again to chill.
Take your chilled crumb coated cake from the fridge and apply your prepared SMBC in the yellow shade of your choice with a small straight spatula. I used Wilton golden yellow. The cake was finished off with gum paste pineapple crown leaves.