UPDATE!! I finally put my picture up!!
I'm sorry I have no pictures to post! I took pictures of my party cake last week, but I was too busy to download them on my computer. Now my camera is broken, and I can't get my pictures transferred to my computer! Since I can't show you what I made, I will have to describe to you what I made and post a picture at a later time.
I made this cake for my boyfriend's birthday party. I decided to make a chocolate cake with a coconut filling. The cake didn't turn out as well as I wanted. I didn't get much rise out of the cake. I wasn't able to split each of the cake in halves. So I ended up with only two layers. I'm not really sure what I did wrong, because it seems like other db'ers had much success with the cake. Maybe I should have made a white cake instead of a chocolate cake.
To turn the original recipe into a chocolate cake. I replaced 1/4 of the cake flour with cocoa powder. That didn't work very well. Although the cake was brown in color, it didn't have much of a chocolate flavor. The filling I used was delicious. I ended up using the Haupia recipe I used for the Sweet potato haupia squares. Because the cake was lacking in chocolate flavor... I made a chocolate ganache for my frosting. The ganache was delicious. Here's the recipe with my changes:
Perfect party cake
from Dorie Greenspan's Baking from my home to yours
for the cake:
2 1/4 cups cake flour
1/4 cup of unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk
4 large egg whites
1 ½ cups sugar
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
To Make the Cake
1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
4. Mix the sugar and the butter together. working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
5. Beat one third of the flour mixture, still beating on medium speed.
6. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
7. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
8. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
9. Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
10. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
½ cup sugar
6 Tbsp. cornstarch
¾ cup water
1-13.5 oz. can coconut milk
1 cup whipping cream
Combine sugar, cornstarch and water. In a saucepan, bring coconut milk to a slow simmer. Stir in cornstarch/sugar mixture. Simmer over low heat, stirring constantly until the mixture thickens. Remove from heat and cool. Beat the haupia with an electric mixer until smooth. Whip the cream separately until stiff (you can use the mixer again – no need to clean off the beaters) and fold into whipped haupia.
from Martha stewart online
1/2 lb of semi sweet chocolate
1 1/4 cup of heavy cream
1. Chop chocolate finely using a serrated knife; place in a large heat-proof bowl.
2. Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.