when my sister told me she wanted chocolate cake with white frosting, I’ll admit I did not have a standby recipe on hand already. I did lots of research and fell in love with this gorgeous chocolate shadow cake. I was pretty impressed with how it turned out in comparison to the photos… no pinterest fail here, people!
we usually celebrate birthdays at my parents’ house with dinner and cake and presents, and lots of champagne. my sister has a january birthday and this year, I offered to make the birthday cake. my sister has actually made a few of my birthday cakes over the years and I thought it would help alleviate some of the cooking my mom had on her plate [see what I did there] if I made the cake.
I thought this cake batter was so beautiful it deserved two photos…
perhaps my favorite moment of baking this cake was seeing how beautifully the cake layers turned out- symmetrical, dense, and begging to be eaten.
3/4 c. butter or margarine, softened
2 c. sifted cake flour
1 3/4 c. sugar
2/3 c. unsweetened cocoa
1 t. baking soda
1/2 t. baking powder
3/4 t. salt
1 c. plus 2 T. buttermilk
3 large eggs
1 t. vanilla extract
2 egg whites
1 1/2 c. sugar
1/8 t. salt
1/3 c. water
2 t. light corn syrup
1 t. vanilla extract
2 oz. semisweet baking chocolate
2 t. shortening
1. first, make the cake. cream butter until light and fluffy. sift flour, sugar, cocoa, baking soda, baking powder, and salt into butter. add 1 cup buttermilk and mix until all flour is moist. beat 2 minutes at low speed of electric hand-held mixer. add remaining 2 tablespoons of buttermilk, eggs, and vanilla, and beat an additional 3 minutes. pour into 2 buttered and floured round layer cake pans. bake at 350° for 35 to 40 minutes. [frost the cake on the day you plan to serve it. these cake layers can be saran-wrapped and kept overnight before frosting.]
2. while the cake is baking, make the frosting. combine all ingredients except vanilla in the top of a double boiler over boiling water. beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. beat in 1 teaspoon vanilla extract. [note, if you do not have a double boiler, proceed with caution here. I would use an alternate frosting recipe or buy canned frosting instead.]
3. for the chocolate drizzle, melt chocolate and shortening together; cool slightly then drizzle over frosted cake using a spoon.
recipe adapted from aboutfood.com