I shared before, that my Husband and I celebrate our wedding anniversary in February.
I wouldn’t be myself if I didn’t make a cake for this occasion. 🙂
Today I want to share the pictures and the recipes with all of you to thank you for all the wishes.
Besides, it was the best chocolate cake we ever had! It’s a rich, chocolatey heaven, with mounds of delicious caramel frosting. 🙂
Should I say anything more?
Chocolate shavings were a decoration but because it’s still February, the month of chocolate, I had to play with it a little. 🙂 It came out really well, don’t you think?
Everyone loved the cake! Even our Labrador knew it was delicious, though there were no crumbs to snag 🙂
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| Can you tell I can’t get enough of my 1M tip for cake decorating? 🙂 |
Best Chocolate Cake
3/4 c unsalted butter, softened
3 eggs, room temperature
2 c all-purpose flour
3/4 c cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 c granulated sugar
2 tsp vanilla extract ( I used Frangelico 🙂 )
1 1/2 c milk
The recipe calls for using two 8″ square or 9″ round cake pans, but I used 3 8″ round cake pans. It worked great, as I didn’t have to cut each layer in half.
Grease and flour your pans and set aside.
Preheat your oven to 350 degrees.
In a medium mixing bowl, whisk together the dry ingredients ( flour, cocoa powder, soda and baking powder and salt ). Set that aside.
In a large mixing bowl, mix the butter for 30 seconds. Add sugar, 1/4 cup at a time. Beat the butter and sugar mixture for 4 minutes. Add vanilla, mix again.
Starting with the dry ingredients, alternating with milk and ending with dry ingredients, add it all to the butter and sugar mixture.
Divide into prepared pans. Bake 30 – 40 minutes, rotating pans half way through baking time. Bake until the toothpick inserted into the center of each layer comes out clean.
Cool the cake in pans for 5 – 7 minutes, then invert onto cooling racks to cool completely.
source: Better Homes and Gardens Cook Book Bridal Edition
Caramel Buttercream Frosting
for the caramel sauce:
1 c granulated sugar
6 Tbsp unsalted butter, room temperature
2/3 c heavy cream, room temperature
Place the sugar in a medium saucepan. Place on medium heat and whisk. Eventually, it will start to melt and clump up. Just keep whisking. It will melt and turn caramel color.
When all the sugar is melted, remove from heat and add all the butter. Keep whisking until smooth.
Add the cream, pouring slowly. Whisk until all combined and smooth. Pour into a jar and let sit for 10 – 15 minutes on a counter. Place in the refrigerator while you make the brownies and frosting. It should keep well for 2 weeks in the fridge.
It will turn cloudy while it cools.
source: Brown Eyed Baker
for the buttercream frosting:
1/2 c vegetable shortening
1/2 c unsalted butter, softened ( 1 stick )
1 tsp vanilla extract ( or any flavoring you like )
4 – 5 cups powdered sugar
2 Tbsp milk
In a large mixing bowl, beat the shortening and butter for 2 minutes.
Add the flavor extract and beat it in.
Start adding the sugar, 1/2 cup at a time, until you reach desired consistency.
Add milk, starting with 1/2 Tbsp, until you reach desired consistency.
Use right away or store in refrigerator, covered. You may have to mix it for few minutes before using.
source: Wilton’s
Add the whole amount of prepared ( and cooled completely ) caramel sauce to the prepared frosting and whip for 2 – 3 minutes.
Now, let me brag about my Hubby for a moment here. 🙂
He is the most amazing, caring, loving person I have ever met. He is my Best Friend, the Love of my life.
He is always there for me, he knows me like nobody else.
I can’t imagine my life without Him!
He is an amazing Father – always there for our kids, to teach, to play, to support. He knows how to make them smile and how to calm every tantrum. For a while he was surrounded by females in our house! 🙂 Last year, we were blessed to have our first son. It was a huge thing for my Husband. Suddenly, the pink and ruffles do not seem to overtake the house, cars and bikes appear and the balance seems to be restored. 🙂
He works hard so I can be home with our kids and I will always be grateful for that.
From the beginning, he supported my blogging. Even when the frosting is falling off the cake or the yeast dough is not rising, and I just want to throw it all out and shove my decorating tip to the lowest drawer and forget it all, he knows how to bring my confidence back and see things in the positive light.
We are like this cake: the-best-together, can’t-live-without-each-other, chocolate-caramel-combo pairing! 🙂
Sweetheart, thank you so much for being mine! I am the luckiest woman in the whole World because I have you. I am truly honored to be your wife.
I love you!
