Actually, there’s nothing really inside out about this. I mean instead of chocolate on the outside in a glaze, I made it the cake. And instead of a white/vanilla cake I made a white chocolate vanilla glaze. So I guess it’s a backwards cake? I’m not really sure. I was really excited about it when I thought of it, though.
So y’all remember Samson? The BF’s old roommate? His birthday was in September. But September was a really busy month for us with visitors and like a bajillion weddings. So I made Samson postpone his birthday for a month and he was oddly obliging. And just like last year he got to choose his cake. And then I told him no I had a different cake in mind and he was going to like that one instead. He was, again, oddly obliging.
So a month after his birthday we rolled up with a cake he didn’t ask for to celebrate. Aren’t we the bestest friends? I thought so. I told him we needed a medal. I’m still waiting on it. Maybe for Christmas.
Of course, because I’m me and never do things that aren’t slightly half-assed, the delivery went a little bit awry. I decided that even though this cake had a beautiful, squishy layer of pastry cream, much thinner than the original version because of the copious amounts of booze I put in it, I was going to layer and assemble that damn cake and travel with it. I also didn’t put a meringue ring in the middle layer to keep all the pastry cream on the inside. Yep, you can imagine how that turned out.
So not only do we arrive a month late with a cake he didn’t ask for, but it had kind of fallen apart in the cab ride over. And let’s just totally ignore the fact that my vanilla bean white chocolate glaze wasn’t as thick as I wanted and slid off the top as well, bringing all my artfully arranged sprinkles with it. Oh well.
In other news it tasted pretty delicious. The chocolate cake was a little dry but it worked out with all the tasty delicious boozy pastry cream. I’m thinking in the future I should probably work on my presentation skills.
- 2 cups flour
- ½ cup cocoa
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 2 egg yolks
- 1½ tsp vanilla
- 1 cup buttermilk (I used a mix of whole milk and plain yogurt because I didn't have buttermilk, this might be why my cake was a little drier)
- 1 bar of Godiva vanilla bean white chocolate
- ¼ cup heavy cream
- ½ cup powdered sugar
- Heat oven to 350ºF. Grease to 8-in round cake pans with Crisco and lightly dust with flour. Set aside.
- Cream together the butter and sugars until light and fluffy.
- In a medium bowl, whisk together the remaining dry ingredients.
- When the butter and sugars are creamed, add the eggs and egg yolks one at a time, beating thoroughly between each addition. Then add the vanilla.
- With the mixer running on low, add the flour in three batches, alternating with the milk in two batches. Beat until just combined.
- Divide the batter evenly among the two pans and bake for 35-40 minutes, or until the top springs back to the touch and a toothpick inserted in the center comes out clean. Immediately run a butter knife around the edge to make sure they're loosened.
- When the pans are cool enough to the touch, invert the cakes to finish cooling on a rack.
- In a small sauce pan, heat the heavy cream until steam just starts to rise from the surface.
- Chop the chocolate bar and place the pieces in a heatproof bowl.
- When the cream begins to steam, pour it over the white chocolate and stir until fully melted and creamy. If it doesn't melt all the way you can try to heat the mixture in the microwave at 50% for 15 second intervals until it's melted through.
- Add the powdered sugar 1 tbsp at a time until the glaze is a little thicker.
- chocolate cake layers
- /2 recipe of [url href="http://thetoastedsprinkle.com/2012/11/13/vanilla-bourbon-pastry-cream/"bourbon pastry cream[/url]
- White chocolate glaze
- Place one cake layer on your intended serving platter. Flatten the top and make a slight well in the layer.
- Pour the bourbon pastry cream in until it reaches about 1½ inches from the edge. Place the other cake layer on top, with the flat side down. If you're really fancy you can use a meringue layer halo in the center to hold the pastry cream in, it just doesn't present as well since you won't be covering it with frosting.
- Dollop the glaze over the top of the cake and let gravity pull it to the edges. Garnish with cut strawberries and of course some sprinkles. Keep refrigerated until serving.