In honor of Shannon’s birthday last week, I decided to attempt my first entirely homemade cake. My real wish was that I would have gotten Martha Spangler’s birthday cake recipe, but I did not, so I had to go it on my own. I did know a few things I wanted out of this cake:
1. It had to be chocolate
2. I wanted to use cake flour (because I never had before)
3. I didn’t want to use a buttercream to frost it; as Shannon is not a huge frosting fan (I went with ganache)
I found a good (and seemingly simple) recipe, so I dug in. Thank god I decided to do it over two days as it took me two hours just to make the batter. Well, not just the batter, but also to cut out parchment paper circles for the cake pans, butter the cake pans, butter the parchment paper and dust the buttered pans with cocoa powder (instead of flour so it will all look chocolat-ey; a genius idea). I also had to sift all the dry ingredients, cream the butter for the suggested 5-10 minutes, chop and melt 4 oz. of bittersweet chocolate and boil 1.5 C. of water to add at the end. All this while running back and forth to the laptop (I didn’t print the recipe, just read it off the site where I found it) and making the most of my 2′x2′ of kitchen counter space (seriously).
I may be making this sound like it wasn’t fun, but it really was…I love cooking, baking in particular. I don’t do it a lot, because I live with a man who eats one bite of a cupcake and considers it his allotment of cake for the entire year; thus, I either have to give what I make away or eat large quantities of it . Am I awesome or even pretty good at baking? I would say no, but the creation is really the best part anyway. And also the eating part is pretty good too; when it’s edible, that is.
Behold! My elf kitchen after the cakes went into the oven:



The cakes as they baked…

Geez, I never noticed that my oven looked so ghetto inside. That could be because it was last cleaned in 1942.

My chicken timer, doing it’s thang
Finally the cakes were done and I put them on the racks to cool. I also waited until later that night to de-pan them. Usually I get impatient and try to take them out 20 minutes after they leave the oven and they stick in little chunks to the pans, but this time, thanks to parchment paper and patience, they slid out of the pans perfectly! I sliced off the tops of them to make them flat so the layers would lay correctly (and fed the scraps to Joe who pronounced it “good”) and then assembled the cakes with a thick layer of raspberry preserves in between. Into the fridge it went.
The next day, I made the ganache. Ganache is simple: heat heavy cream and pour over chopped chocolate. Cool in the fridge to thicken. Spread liberally. That’s it. It’s decadent and delicious, and not as thick and sugary as buttercream. It typically goes on in a pretty thin layer. The making of the ganache was simple enough, but when I tried to frost with it, it was just not thick enough to fill the edge gap between the two cakes with my trusty cake-froster-spatula-thingy. Grrr. That would not do. So, I put a gob of it in a zip-loc bag and snipped off the end and voila! Magic mini pastry bag! So I piped it in between the layers and the rest of the frosting went smashingly.
The finished product:

By the way, it took a SERIOUS amount of willpower not to just scoop this leftover ganache directly into my mouth:

After chilling the cake for a bit, I got some pink decorator’s icing and decided to write Shannon a birthday message on top. It is so hard to use this stuff because it comes out so fast and if you mess up, it’s just messed up. “Happy” and “Birthday” came out ok, but “Shannon” was just not going to fit. Thus:

It was certainly made with love…who knows how it will taste?

I had such a good time making this cake and I think Shannon liked it which was the most important thing. I was thinking as I made this of how Martha always makes her amazing birthday cake for all her girls every year and how special and what a great tradition it is. I really want to start making the time to make homemade cakes for the people I love; it really is so worth it. It also gives me a chance to be anal retentive and follow a complicated recipe word-for-word which gives me a special kind of OCD feeling of accomplishment that I truly enjoy.
Bonus pic of the inside of my fridge:

Don’t you always wonder what’s in people’s fridges? Well, if you are weird like me, wonder no more.
If you want to show me your fridge…well…let’s just say I wouldn’t be opposed.