Parmis’ Birthday Cake

She wanted a Tuxedo Cake, she got one.

INGREDIENTS

1 cup unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups flour
4 large eggs
1 cup buttermilk
1 tablespoon baking soda
1teaspoon salt
1 tablespoon vanilla extract

WHIPPED CREAM FROSTING

4 cups chilled heavy whipping cream
1 1cups powdered sugar

FOR THE CHOCOLATE GLAZE

4 ounces bittersweet chocolate, chopped into small pieces
12cup heavy whipping cream
1cup light corn syrup
2 teaspoons vanilla extract

DIRECTIONS

Preheat the oven to 350° F.

Line the bottom of three 9-inch pans with parchment paper rounds, butter and flour pans.

Combine the butter, water and canola oil in a medium saucepan set over medium heat. When butter is melted, set aside, being careful not to boil over.

In a large bowl, stir together the sugar, cocoa and flour.

Pour the butter mixture into the sugar mixture and whisk until smooth.

Whisk in the eggs, one at a time, then whisk in the buttermilk.

Whisk in the baking soda, salt and vanilla all at once.

Transfer the batter to the prepared pans.

Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.

Let cakes cool on racks for about 15 minutes before turning out to cool completely.

To Make Frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form.

Add the powdered sugar and whip until thoroughly combined.

Frost cake and refrigerate at least one hour.

To Make The Glaze: Place the chocolate in a medium bowl.

Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam.

Pour the hot cream over the chocolate and stir until it has melted completely.

Stir in the syrup and the vanilla.

Pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes.

Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides.

Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.

I worked with this recipe.

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