Happy First of February!!!!!
Love is already in the air. This month host the day of hearts, all things red, lots of glam and chocolates galore. So what better way to start the sweetest month than with a favorite of mine: The Chocolate Cage Cake. My favorite thing about this cake is the contrast of colors and flavor. The way the chocolate cage encase the vanilla buttercream icing while the red fruits and green flowers play peek-a-boo through the whimsical windows.
I never really need an excuse to get in the kitchen. I love baking and creating something special. With it being the anniversary of my only brother in-law, what better way to celebrate than with a beautiful edible gift from me. After all, who doesn’t like cake?
The cake itself is pretty basic. It’s a white vanilla cake which I substituted with almond flavor. Almond has such a sweet aroma to it, I just love it. The icing is my go vanilla buttercream. It’s the old faithful that many bakers use. Plus I normally always have butter and sugar so it’s the most convenient for me.
So here it goes:
White Vanilla Cake
- 2 ¾ cups all-purpose flour + a little more for pans
- 1 stick butter at room temperature + some for the pans
- 1 teaspoon baking powder
- pinch of salt
- 2 cups granulated sugar
- ½ cup vegetable oil
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 3 sticks butter
- 5 cups sifted confectioners sugar
- 1 teaspoon vanilla extract
- 2 tablespoon heavy cream
- 7 ounces dark chocolate
Yield: two 9 inch cakes ¦ Prep: 30 min ¦ Cook: 30 min
Preheat oven to 350º F (120ºC). Butter and flour the pans tapping off the extra flour.
Combine the flour, salt and baking powder in a bowl; whisk and set aside. In another bowl beat sugar, butter and oil together on medium speed until nice and fluffy. The mixture will get lighter, the fluffier it becomes. Then beat in one egg at a time. No worries if the mixture looks like it’s separating. You’re on track, don’t panic. I added my almond extract and continue mixing for another minute (I substituted the vanilla for almond extract, but use vanilla if it is your prefered taste of cake).
Now alternate adding the flour mixture and the milk starting and ending with the flour until everything is combined and smooth. You don’t want to over beat the mixture or the cake will have a few air pockets. I normally let my batter sit for about 15 minutes to let the ingredients mingle a bit.
Divide the mixture evenly into the pans. Bake for 30 minutes or until the cakes are golden brown. Use a toothpick to ensure it is done. Remove from pans and set on racks to cool. Trim the tops of the cakes to make them even. Set aside until ready to put together.
On to the frosting. . .
The frosting is simple and very easy to make. When using a stand mixer its less work too. WORK SMARTER, NOT HARDER!!!!
Some people prefer using a paddle attachment for mixing, but i find that the whisk paddle adds more air in and gives the icing a lighter and fluffier look. In the bowl, add the butter and confectioner’s sugar until combined. Add in the heavy cream as needed and continue to beat until it looks clouds my daughter says. But what she means is very fluffy. Then add the vanilla and until combined.
Time for the fun part. . .
Okay, so another great thing I love of about the Chocolate Cage Cake is that the application of the buttercream doesn’t have to be perfect. Just smooth enough for the cage to sit around the cake.
So first thing is to place one of the cakes on to a secure platter. Then smooth a layer of the buttercream on the top of this bottom cake and then add the second cake directly on top. Push down lighty so that it is secured. But not to much. You dont want all that delicious cream to come out. Make sure it is evenly placed to avoid having to trim a lot of the cake off. Spread a thin layer of the buttercream around the sides and top of the cake. This will hide any stray crumbs when you do your second layer of icing. Place in the refrigerator for about 1 hour. During this time I prepare my chocolate for the cage.
The quickest way to melt the chocolate is to microwave for about 30 seconds. I usually use the tempering method with a boiler when handing chocolate. But this process is quicker. Once the chocolate has melted, I pour into a homemade piping bag (made with wax paper or you can use a piping bag with a small round tip) and cut a small hole at the end. Roll out a piece of parchment paper onto the table. In a quick circular motioning, squeeze the chocolate onto the parchment paper a few layers (just a note, I measured to paper to the exact size of the cake) . Be careful not to apply to much pressure to the pipping bag as to avoid a big mess. It can get messy. Set aside to let air dry partially . At least until the second coating is of the cake.
Remove the cake from the refrigerator and begin applying a thick coat of buttercream to the sides and top of the cake. It does not have to be perfect, but try to get it as smooth and even as possible. Place in the freezer for about 10 minutes, just enough to set.
At this time your chocolate should be dry but still flexible enough to bend. Begin to smooth around the cake gently pressing the chocolate onto the buttercream. Give it a few rubs on the side and place in the refrigerator for about 2 hours.
Carefully remove the cake from the refrigerator not to break the top of the chocolate cage. Slowly unwrap the parchment paper from the chocolate. A few pieces may fall of, but not to worry. Once you have removed the paper, you can assemble the fruits or decor of your choice on top and around the cake.
And there you have it! I hope the directions were easy to follow. But if not, dont hestitate to ask anything and I will do my best to assist.