One of my friends asked me to make his Grandad a happy father’s day cake, and his request was that it had to have chocolate in/on it – which is perfect because I LOVE MAKING CHOCOLATE THINGS.
He also wanted a two-tiered cake, so I made a 2-tiered, 7 layer chocolate fudge cake with chocolate buttercream (recipe down below) in-between each layer. I coated the outside with chocolate buttercream, and on each tier I melted a chocolate ganache (recipe down below) on each cake so it would give it that ‘droopy’ effect. I then piped dollops of more chocolate buttercream on top and topped it with Maltesers.
To say the least, it was a chocolate explosion cake. Chocolate coma. Everyone who ate this cake probably entered a chocolate coma. Actually not probably – for sure they entered a chocolate coma.
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
- 1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
3-4 tablespoons milk
- In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
- 1 ounce (2 tablespoons) unsalted butter, softened
- 2 ounces (1/4 liquid cup) milk (2% or greater milk fat)
- 4 ounces bittersweet, semi-sweet, or milk chocolate, finely chopped or grated
- Place chopped or grated chocolate into a medium sized, heatproof bowl and set aside.
- Place milk and butter into a small saucepan over medium heat. Cook 2-3 minutes, stirring occasionally, until butter has melted completely. Increase heat to medium high and allow mixture to cook another couple of minutes, until you see tiny bubbles around the edge of the saucepan. Do not allow the milk to boil or it will burn.
- Pour hot milk into the bowl of chocolate and allow it to site for 5 minutes, then stir until chocolate has completely melted and mixture is shiny and smooth.
- Ganache will solidify and set up in 30-45 minutes. It will set up faster if refrigerated.