Who doesnt like a little junk once in awhile. This cake is loaded with all the following in the picture below. There’s alot of things going on in this cake that I just didn’t know how I was going to assemble the cake. Anyway this cake was specially baked for my friend who loves her cakes and desserts as much as I do so yup!! HERE WE GO!
Main Cake: Rich and dark chocolate fudge cake
Frosting: Peanut Butter Frosting and Chocolate ganache
Little junkies that went in btw the layers of the cake or added as toppings: Crushed peanuts, Hello Panda Biscuits, peanut butter, ovomaltine, oreo biscuits, maltesers, cookies and creme kit kat, chocolate crunchies, crushed dark chocolate cookies, digestive biscuits, Cookies and creme oreos.
The junkies were mixed thoroughly with the frosting that was applied to each layer of cake. If you think that was enough- No it’s not!
To top the cake is dollops of chocolate creme ( That’s how I got quite a dome on the cake). The oreos, maltesers and other crushed cookies and kit kat were slowly sprinkled on the top of the creme to create an overflowing effect. ( An Andybowdy inspired cake). Sometimes inspirations are worth exploring. I’m glad I attempted this cake.
Till then guys! Have a Merry Christmas and a HAPPY NEW YEAR. See you in 2015!
Dark Chocolate Cake (Adapted from foodess) :
Ingredients
1¾ cups all purpose flour
2 cups granulated white sugar
¾ cup unsweetened cocoa powder
1½ tsp baking soda
¾ teaspoon salt
2 large eggs
1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
½ cup butter, melted
1 tbsp vanilla extract
1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
Instructions:
1) Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
2) In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
3) Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
4) Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Cool completely before handling or frosting.
Peanut Butter Frosting (Adapted fron A/R)
1/4 cup butter , softened
1/2 cup peanut butter
1.5 tablespoon milk
1 cup confectioner sugar
Instructions:
1) Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
2) Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
3) Beat for at least 3 minutes for it to get good and fluffy.
Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures
