Friday, December 20, 2013

A Birthday without Cake is Just a Day: Cinnamon Chocolate Cake

Alternative title: It's my birthday and I'll bake my cake if I want to.
Last week I celebrated a birthday and among the well-wishes were several persons saying that they hoped that I didn't make myself a cake. "Too late," was my response. In fact, I'd baked and frozen the layers several days before and frosted and decorated the night before.
I started thinking about my birthday cake back in September. I even created a notebook on Springpad dedicated to the planning. But despite that early start, a week before, I still had no idea what I wanted. Chocolate is my default but I didn't want chocolate or if it were to be chocolate, there had to be something "different".
Circular or rectangular? French, Swiss or Italian Meringue Buttercream? Three or four layers? To temper or not to temper chocolate? Decisions. Decisions.
I ended up with this Cinnamon Chocolate Cake. It's frosted with a raspberry Swiss meringue buttercream and surrounded white chocolate. I absolutely loved the look and couldn't be happier with it.

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Cinnamon Chocolate Cake                                                  Print
Recipe by:   Kelster  Adapted from: Hershey’s Kitchens
Yield: 1 cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup  cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot strong coffee
Preeat oven to 350°F. Grease and flour two 8-inch round pans.
Stir together sugar, flour, cocoa, baking powder, baking soda. cinnamon and salt in large bowl. Add eggs, buttermilk, oil and vanilla. Beat on medium speed of electric for 2 minutes.
Stir in hot coffee (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes for round pans or until toothpick inserted in center comes out clean.
Hot water may be used instead of coffee. The coffee helps to enhance the chocolate.
Raspberry Swiss Meringue Buttercream                                                     
Recipe by: Sweetapolita  
Yield: 5 cups 
See Sweetapolita for ingredients and directions.
A single batch just frosted this cake. I’d recommend using 1.5 times the recipe if you want thick layers of frosting between each layer.
I didn't have fresh raspberries so I reduced frozen berries, mashed them a bit, cooled it and stirred it into my Swiss Meringue
Chocolate Shards                                                           
Recipe by:  Mandy at What the Fruitcake
See for What the Fruitcake ingredients and directions.
You can use candy melts for this if you don't want to temper chocolate.

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