Baking this Yellow Sponge Cake with Earl Grey Pastry Cream was a bit of a stretch for me as a new recipe. New chocolate cake recipes I’ll try in a heartbeat unless there are weird ingredients required. When I think of sponge cakes I think of Twinkies. Nothing wrong with them, they’re just not my cup of tea. Speaking of cup of tea; I love to start my day with a hot cup of Earl Grey. But Earl Grey in a pastry cream? I guess if I can love milk chocolate lavender mousse Earl Grey pastry cream shouldn’t be a big deal.
This Dark Chocolate Layer Cake with Cookie Dough Ice-Cream Buttercream was one of a few desserts for our Thanksgiving Day meal. I’m a couple of weeks late getting this out, forgive me. Also on the sweets table; sweet potato pies, a white chocolate buttermilk Bundt cake, and chocolate cupcakes from a mix and frosted with the same buttercream frosting as the cake.
My granddaughter Gabbi loves chocolate cake and chocolate chip cookie dough ice cream. By combining the two, she got both her faves in one bite. Using the darkest cocoa available along with powdered espresso made for a deep chocolate taste and the almost ebony hue. I first made my Best Chocolate Cake Evah in June 2014 and immediately fell in love with it. Since then I’ve made a few revisions and it’s now my all-time favorite scratch chocolate cake.
Oil vs Butter in Cakes
The recipe calls for oil rather than butter. Comparatively, cakes made with oil are moister than those with butter. Together with dark cocoa, I added very soft cookie dough ice cream to a traditional buttercream frosting. Although this is a simple cake, the soft bits of cookie dough suspended in the frosting take it to a whole new level.
Weeks prior to the holiday I bought these plaid baking cups and knew I had to use them. With leftover cake batter in the fridge, I doctored it up with a few chocolate chips before baking. For decorations, I piped swirls of buttercream frosting on top and gave each one a healthy drizzle of chocolate ganache. Though this cake may sound dramatic, trust me it’s not. Here’s the link to the Chocolate Cake and I’m including the frosting recipe for you. Both the cake and frosting are an adaptation from Add A Pinch. Happy Baking!
- 1½ cups butter (3 sticks), softened
- 1 cup dark cocoa
- 5 cups powdered sugar, sifted
- ½ cup Cookie Dough Ice Cream, softened
- 2 ½ tsp vanilla extract
- Let the cookie dough ice cream sit at room temperature for 10-15 minutes so that it becomes very soft.
- Add cocoa to a large bowl or bowl of stand mixer and whisk thoroughly to remove any lumps.
- Cream together butter and cocoa powder until well-combined.
- Add powdered sugar and milk to cocoa mixture by adding 1 cup of powdered sugar followed by about a tablespoon of softened ice cream
- After thoroughly combining each addition, turn mixer to high speed for about a minute and repeat until all powdered sugar and softened ice cream have been added.
- Add vanilla and mix well.
- If frosting appears too dry, more softened ice cream a tablespoon at a time until it reaches the right consistency.
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This is day two of what I’ve deemed, “Hell Week”. Nothing awful mind you, however I am going to be extremely busy. And you may be asking how do you have time to post if you have so much to do? If you’ve been blogging for a while you know that maintaining your blog is not only necessary but at times addicting. In addition, for me, like baking and exercising, it’s therapeutic.
This weekend I have two wedding cakes to do. One of them is for a family wedding, which means we’ll be attending also. This isn’t the first time in my baking career that I’ve schedule two wedding cakes at the same time. I knew going in that I would be very tired especially since I also just started the spring semester. Spring semester is accelerated. We’re cramming 15 weeks worth of classes into seven. Yikes!!! My students have been instructed to hang on for the wild ride. Add to that, Gabbi’s dance recital is Wednesday, and I still have clients to train.
On another note; the detox that was only going to be for three days ended up being seven. I feel great and can happily announce that I lost 11 pounds!!!!!!!! I know it’s mostly water, but it gave my body a chance to get back on track and re-balance.
When I do large cakes I’ve found it better to do a mix of scratch and boxed mixes. I like for my cakes to rise to the top of the pan, and the best and most economical way to accomplish this (for me) is to use scratch and boxed together). Consequently I have more than enough batter. Waste not Want not is one of my mottos and I’m not throwing away the batter. I will also have lots of what we call, cake toppings. If my cakes dome in the center or rise above the pan, I slice it off, the kids used to love it. As a matter of fact they still do. Many a neighborhood kid also reaped the benefits.
Cake toppings will go in the freezer and resurface as cake pops/cake truffles later on down the line. First up on the baking re-do line are, Devils Food Cupcakes. I had enough batter for an even dozen. These cuppies asked for a bit of embellishment, so I obliged them. This was the perfect time to use my spanking brand new, handy-dandy cupcake corer. Nice, but no go; it made too big of a hole. I resorted to a large frosting tip, it removed the perfect amount. Half of the cupcakes were filled with a buttercream Oreo Cookie, the other half buttercream and strawberry jam. Add a big frosting rosette on top, toss on a few sprinkles and garnish with a cherry on top. I guessed they had kid appeal because Gabbi ate one and a half. That’s a record for her. Enjoy, I’m off to bake cake 3 out of 7. Wish me luck!!!