Description
Chocolate Layer Cake with Candy Toppings
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 cups sugar
¾ cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
For the Frosting:
2 cups heavy cream
1 cup powdered sugar
1 tsp vanilla extract
For Decoration:
Assorted candies (chocolate chunks, caramel pieces, mini candies)
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Instructions:
1. Prepare the Cake Layers:
Preheat oven to 180°C (350°F). Grease and line 3 round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, oil, eggs, and vanilla. Mix until combined. Gradually stir in boiling water.
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes. Cool completely.
2. Make the Frosting:
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
3. Assemble the Cake:
Place one cake layer on a serving plate. Spread an even layer of frosting, and repeat with the second and third layers. Cover the entire cake with frosting.
4. Decorate:
Top the cake with assorted candies. Chill for 30 minutes before serving.
Step-by-Step Guide
Follow this detailed guide for perfect assembly. After cooling your cake layers, level the tops with a serrated knife for a stable stack. Place the first layer on a cake board or plate, securing it with a dab of frosting. Using an offset spatula, spread about 3/4 cup of frosting, pushing it slightly beyond the edges. Carefully add the second layer, repeating the process. Add the final layer bottom-side up for an ultra-flat top. Apply a thin “crumb coat” of frosting over the entire cake and chill for 15 minutes. This seals in crumbs. Finally, apply the final, thick layer of frosting, using smooth, sweeping motions for a clean finish.
Serving Suggestions
This cake is a versatile centerpiece. For a birthday, use themed candies and colorful sprinkles. For an elegant dinner party, decorate with gold-dusted chocolate shards and fresh berries. Serve slices with a dollop of whipped cream, a drizzle of salted caramel sauce, or a scoop of vanilla bean ice cream. Pair with coffee, cold milk, or a dessert wine like Port. Store leftovers in an airtight container in the refrigerator for up to 4 days; let slices sit at room temperature for 15 minutes before serving to soften.
How-to Summary
To make this cake: 1) Whisk dry ingredients. 2) Mix in wet ingredients, finishing with boiling water. 3) Bake three layers at 350°F for 30-35 minutes. 4) Cool completely. 5) Whip chilled cream with sugar and vanilla for frosting. 6) Level, stack, and frost layers, applying a crumb coat first. 7) Decorate with candies and chill before serving.
Frequently Asked Questions
Can I make the cake layers ahead of time? Absolutely. Wrap cooled layers tightly in plastic wrap and freeze for up to a month. Thaw in the refrigerator before assembling.
What can I use instead of buttermilk? Make a DIY version: add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly curdled.
Why add boiling water? The hot water “blooms” the cocoa powder, intensifying the chocolate flavor and creating a moist, tender crumb.
My frosting is runny. How can I fix it? Ensure your bowl and cream are very cold. If it’s still not whipping, add a tablespoon more powdered sugar. If it’s already over-whipped and grainy, gently fold in a few more tablespoons of liquid cream.
Can I use a different frosting? Yes. Cream cheese frosting, chocolate ganache, or a classic buttercream are excellent alternatives that hold up well under candy decorations.
Common Mistakes to Avoid
- Not Cooling Cakes Completely: Frosting a warm cake will cause it to melt and slide off.
- Overmixing the Batter: Mix only until ingredients are combined. Overmixing develops gluten, leading to a tough cake.
- Skipping the Crumb Coat: This thin first layer is essential for a professional, crumb-free final appearance.
- Using Warm Cream for Frosting: Warm cream will not whip to stiff peaks. Chill your bowl and beaters as well.
- Decorating with Melty Candies: Avoid using candies that bleed color or melt quickly (like gummies) if the cake will be out for a while.
Conclusion
This chocolate layer cake is a celebration of texture and flavor, combining rich, moist cake with light frosting and playful candy toppings. By following the step-by-step guide and avoiding common pitfalls, you can create a stunning, crowd-pleasing dessert suitable for any occasion. The process is as rewarding as the result, offering a perfect balance of baking technique and creative decoration. Enjoy the process and the delicious masterpiece you create.