Monday, March 28, 2011

Decadence and Nostalgia (Devil's Food Cake w/ Baileys & Ghirardelli Frosting)

One of my best friends and fellow foodie, Michaela, celebrated her 21st birthday over Spring Break.  I wasn't let her going to get away with not having a cake from her twin/bestie, so I decided to have a little get-together for her with cake and wine.  Now, Michaela is a very classy girl, and also a bit of a food snob like me, so I could only make the best for her.  I decided on something very classic yet decadent: a rich devil's food cake.  I really wanted to make her a boozed-up frosting to celebrate 21, so I decided to add some Bailey's Irish Cream and Ghirardelli chocolate to make the flavor a little more complex than your traditional chocolate frosting.

Devil's Food Cake with Baileys & Ghirardelli Chocolate Frosting
Cake recipe adapted from the pastry affair.

3 eggs (preferably at room temperature)
2/3 cup granulated sugar
1 cup cocoa powder
1 Tbs baking soda
2 1/2 cups All-Purpose flour
1/4 salt
1/2 cup vegetable oil
1 cup whole milk
3/4 cup fresh brewed coffee

In medium bowl, whisk together dry ingredients except sugar and set aside
In a large mixing bowl, beat together eggs and sugar until fluffy
Whisk together remaining wet ingredients
You should have about 2 cups liquid total
Alternately add dry and wet ingredients to the egg mixture, starting and ending with dry, until smooth.  Do not overbeat.
Pour into two well greased and floured 9" cake pans.  Bake at 325°F for 30-40 minutes.

Baileys & Ghiradelli Chocolate Frosting
For some reason, I can never seem to stick to a frosting recipe and get it to come out as I like it.  I ended up mangling the recipe from Milk & Honey.
1/2 cup unsalted butter
2/3 cup cocoa powder
4-5 cups confectioners' sugar
Baileys Irish Cream
whole milk
1 tsp vanilla
4 squares of a Ghirardelli Bakers Chocolate Bar

Ingredients (minus the Ghirardelli chocolate)
1.  Melt butter in medium saucepan over low heat.
2.  Add cocoa powder and chocolate squares (broken into small pieces)
3.  Add Baileys (to taste- I used about 7 Tbs) and vanilla
4.  Add confectioners' sugar and tablespoons of milk as needed until you have a smooth, spreadable consistency

My cakes rose considerably, so I had to do a lot of leveling.
Decorated with raspberry drops and slivered almonds
Michaela's nostalgic birthday party, signaling her transition into adulthood
The birthday girl cutting her cake
The inside was a little crumbly, but had a rich, chocolate flavor

Michaela invited over a few of her close friends, we had cake and wine, and watched Michaela beat a Backyardigans piñata.  All in all, I'd say the cake and her belated party were a success.

Love and cookies,

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