2 Tier Chocolate Birthday Cake Recipes

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TWO-TIER CELEBRATION CAKE!



Two-Tier Celebration Cake! image

A blog post on how to make the best two-tier celebration cake! Vanilla cake, chocolate cake, buttercream, ganache and more!

Provided by Jane's Patisserie

Categories     Cake

Time 5h

Number Of Ingredients 25

500 g unsalted butter
500 g light brown Sugar
400 g self raising Flour
100 g cocoa powder
10 medium eggs
300 g unsalted butter
300 g caster sugar
300 g self raising flour
6 medium eggs
1 tsp vanilla extract
300 g unsalted butter ((not stork) (room temp))
500 g icing sugar
75 g cocoa powder
200 g unsalted butter ((not stork) (room temp))
400 g icing sugar
1 tsp vanilla extract
400 g dark chocolate ((chopped))
300 g milk chocolate
600 ml double cream
125 g dark chocolate
125 g milk chocolate
250 ml double cream
Rose Gold/Peach Paint
Leftover Buttercream
Sprinkles

Steps:

  • Preheat your oven to 170C/150C Fan, and line two 8"/20cm deep cake tins with parchment paper.
  • Add the butter and sugar to a bowl, and beat till light and fluffy.
  • Add in the flour, cocoa powder and eggs and beat again until a lovely smooth cake mixture is formed.
  • Split evenly between the two tins and bake in the oven for 50-60 minutes (or until a skewer comes out clean!)
  • Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.
  • Preheat your oven to 170C/150C Fan, and line two 6"/15cm deep cake tins with parchment paper.
  • Add the butter and sugar to a bowl, and beat till light and fluffy.
  • Add in the flour, eggs and vanilla extract and beat again until a lovely smooth cake mixture is formed.
  • Split evenly between the two tins and bake in the oven for 35-45 minutes (or until a skewer comes out clean!)
  • Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.
  • Beat the butter on its own for a while in your mixer until its smooth and supple.
  • Add in your icing sugar and cocoa powder a little at a time and beat fully until its light and fluffy!
  • (If the mixture is really stiff, add in 1-2tbsp of boiling water and beat fully to smooth out)
  • Beat the butter on its own for a while in your mixer until its smooth and supple.
  • Add in your icing sugar and vanilla extract a little at a time and beat fully until its light and fluffy!
  • (If the mixture is really stiff, add in 1-2tbsp of boiling water and beat fully to smooth out)
  • Add the the dark chocolate and milk chocolate to a large bowl.
  • Add the cream to a pan and heat till just before boiling point. Pour over chocolate and leave to sit for 5 minutes. Once sat, mix until smooth (Add back to the pan if its not quite melted).
  • Leave the ganache in a bowl and stir every few minutes until it forms a peanut butter like consistency - you can do this in the fridge as well, just make sure to stir it so it doesn't set too quickly!
  • You can also whip the ganache with an electric whisk to make it lighter and more mousse like.
  • Level the cakes off if necessary. Split the two chocolate cakes so you have four layers in total.
  • Add your first cake to a cake board (I use a large 10" cake board) and secure with a small amount of buttercream.
  • Spread some chocolate buttercream onto the first layer, add the second sponge. Repeat until you reach the top layer of cake.
  • Spread some chocolate buttercream around the sides to fill in the gaps and create a crumb coat. Refrigerate the cake for at least 30 minutes.
  • Repeat this process with the vanilla cake in the same way. (I use a 6" thin cake board for this one)
  • Once refrigerated and the ganache is ready, using an angled spatula, slather over the chocolate ganache and then smooth around using a large metal scraper. Do this for both cakes!
  • Once the ganache is on, refrigerate the cakes for another 30 minutes.
  • Insert some doweling supports for your cake into the larger 8" cake. I used four dowels. You want them to be towards the middle of the cake, for the 6" cake to sit on top of.
  • Using a small amount of buttercream, or ganache, spread that on top of where the dowels are, and stick the smaller cake on top of the larger cake.
  • If using, pour the edible paint into a small bowl and using a paint brush, flick the paint over the cake (make sure you protect the surfaces around the cake).
  • Add the the dark chocolate and milk chocolate to a large bowl. Add the cream to a pan and heat till just before boiling point. Pour over chocolate and leave to sit for 5 minutes. Once sat, mix until smooth (Add back to the pan if its not quite melted).
  • Using a small piping pag, drip the ganache down the sides of the two cakes, and fill in the tops of both cakes. If you can, let the cake set in the fridge for 30 minutes again.
  • Pipe some swirls of the leftover buttercream on top using a medium 2D closed star piping tip and decorate with the sprinkles!

Nutrition Facts : Calories 624 kcal, Carbohydrate 63 g, Protein 7 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 147 mg, Sodium 41 mg, Fiber 3 g, Sugar 45 g, ServingSize 1 serving

DOUBLE-THE-LOVE CHOCOLATE CAKE



Double-the-love chocolate cake image

A simple white chocolate buttercream looks great when it's swirled over this gorgeous wedding cake - however roughly you do it

Provided by Sarah Cook

Categories     Dessert

Time 3h50m

Number Of Ingredients 12

400g butter
200g plain chocolate
700g plain flour
800g caster sugar
100g cocoa
2 tsp bicarbonate of soda
4 large eggs
400ml buttermilk
2 x 200g bars white chocolate
550g softened butter
550g icing sugar
2-3 x 80g bags white chocolate buttons , flowers and ribbons, optional

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of deep, round 20cm and 15cm cake tins with baking parchment - making sure the paper comes a few cms above the sides.
  • Boil the kettle. Put half the butter and chocolate in a pan and gently melt, stirring. Mix together half of the flour, sugar, cocoa and bicarb with a pinch of salt. Whisk 2 of the eggs and 200ml buttermilk together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients. Add 150ml boiling water and whizz everything together with an electric whisk until lump-free. Divide between the tins and bake for 40-45 mins, swapping round after 30 mins if they're on different shelves (the 15cm one should be done after 40 mins). To test they're cooked, push in a skewer and check it comes out clean. Cool the cakes in their tins.
  • Repeat steps 1 and 2 again, so you end up with 2 x 20cm cakes and 2 x 15cm cakes.
  • Melt the white chocolate in a bowl over a pan of barely simmering water. Beat together the butter and icing sugar, then beat in the white chocolate. When the cakes are cool, split each one in half. Use the icing to sandwich back together so you end up with 2 x four-layered cakes. Sit the 20cm cake on your serving plate and spread some more icing over the top. Sit the smaller cake on top of that, and completely cover with icing. Decorate with the chocolate buttons.
  • If you want to add some flowers choose something edible, like roses. Make a posy, wrapping the stems in a little damp kitchen paper then some cling film, add a ribbon and add to the cake on the day of the wedding.

Nutrition Facts : Calories 729 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.79 milligram of sodium

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