My second blogiversary was last week, and I am quite belated in posting this blog birthday cake, mostly due to my total inability to make a decision. This is precisely why I always make 2 cakes for my birthday, since choosing one is way too much pressure. Add to that the pressure of being a food blogger and I pretty much had a meltdown. Sometimes I feel like I have be super inventive and make something with exotic flavors because that’s totally the trend right now, but the truth is, I don’t like exotic flavors in my cake. I think it has to do with the fact that I was force fed saffron and cardamom laced desserts from an early age, and my grandmother insisted on putting rose flavored syrup in my milk, so the little kid in me is still rebelling. Plus, I really like chocolate.
That being said, this cake kind of came about by accident. If you follow me on instagram, you know that I had a major cake fail last week, and that in the process of failing, I ran out of butter and didn’t have enough frosting to fill my chocolate cake. Being the lazy baker that I am, I didn’t want to go to the the grocery store to buy more butter, so I ended up using whipped cream as the filling. I threw in a few mini chocolate chips for texture, paired it with my favorite one bowl chocolate cake recipe, and frosted the outside with a quick and easy chocolate buttercream. A total make it work cake that has turned into my current favorite. I know, I say that about every cake, but I’ve made this twice in one week!
Because of the whipped cream filling, this cake should be kept refrigerated (when not being eaten of course). Fear not, though, because this particular chocolate cake holds up really well against refrigeration. Seriously, I’m convinced in has magical powers that will keep it from drying out, and will stay moist for 4-5 days in the refrigerator if kept covered. To keep the whipped cream from deflating in the refrigerator, I mixed in some agar agar powder, which helps it keep it’s texture. If you don’t have agar agar, you can also use the gelatin method, which is described here.
For the chocolate cake recipe, click here.
Print Chocolate Chip Birthday CakeYield: One 3 layer 8-inch cake
Ingredients
Instructions
Chocolate Cake Recipe adapted from Sky High: Irresistible Triple-Layer Cakes
Note: The Chocolate Frosting makes enough to crumb coat and frost the cake as well as pipe decorations like you see here.
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