August 20, 2012 by The Sweet Prima Donna (Brooke B.)
No lie, I was seduced by a cake… crazy, right? Not so crazy when you try this cake and the same happens to you, then you’ll see I’m not so crazy.
It’s hard not to be lured into the chocolate-y clutches of this delicious monstrousty of a cake.. I mean two layers of extremely moist cake, filled and with a generous layer of thick, rich chocolate ganache, then frosted with chocolate fudge frosting, covered with delicious chocolate chips and various chocolate candies (twix, reeses, rolos, cookies& cream chocolate, kit-kat, and butterfinger!), then drizzled generously with white chocolate and semi-sweet chocolate. Totally insane!
I was asked to make the birthday cake for my cousin’s birthday party. This party was for 3 girls because their birthday’s all fall around the same time. I knew I had to appease all three of their taste buds, but wasn’t sure how I was going to pull it of because the youngest is a chocolate cake with chocolate frosting fan, while the two oldest like white cake with buttercream. A little bit of a challenge, but I knew what to do. So I asked for their favorite colors, and candy and then designed a cake display to please all of their palettes.
For the vanilla loving girlies I made funfetti cupcakes with pink and green frosting. They both like the color green, and pink was the oldest favorite color, plus the funfetti cake and buttercream frosting was a mutual favorite. And the chocolate loving baby got this yummy cake, which I think definitely hit the mark for a chocolate lover. I surrounded the cake with chocolate cake balls that were stuffed with their favorite types of candies in order to tie the cakes together and make it feel like it was for all of them. The chocolate cake balls were also pure chocolate decadence, and went sooooo well with this cake! (I’ll be posting this recipe sometime next week, so be sure to check back. It’s super easy, and OMG delicious!)
I can not say enough about this chocolate cake recipe, it is ah-may-zing. That is without exaggeration. I’ve made it on several occasions and I love it every time! It’s an absolute no-fail recipe! The chocolate ganache recipe is super-duper simple and also phenomenal. Ganache is a two ingredient food that knocks your socks off and kicks this cake up a notch giving you a little bit of fudge in every bite. As for the frosting, it was definitely a winner. I’ve made chocolate buttercream countless times, but I’d never made it before where you melt the butter, but I did so because I was going for a more fudge like frosting, well as you see it worked out nicely! This is my new go to frosting!
(The cake & cupcakes! Happy Birthday Girls! Photo by Me.)
Chocolate Seduction Cake
(Recipes for all the components of the cake!)
Super Moist Chocolate Cake
1 & 3/4 cups all purpose flour
1 cup buttermilk (I made this by putting 1 tbsp white vinegar in a measuring cup, then filling to the 1 cup mark with whole milk)
2 cups white sugar
3/4 cups unsweetened cocoa powder
1 & 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
1/2 butter, melted (I used unsalted)
1 tbsp vanilla extract
1 cup freshly brewed hot coffee, or 2 tsp instant coffee in 1 cup boiling water (I used freshly brewed coffee)
1. Preheat oven to 350, and grease and flour 2 8″ cake pans.
2. In stand up mixer, stir cocoa powder, flour, baking soda, sugar, and salt. Add eggs, buttermilk, butter, and vanilla and beat until smooth (about 3 mins).
3. Mix in hot coffee using a rubber spatula. (Batter will be very runny.)
4. Pour batter evenly between the 2 cake pans.
5. Bake on middle rack for about 35 minutes, or until a toothpick comes out almost clean (it can have a couple of crumbs.) (My cake only took 30 minutes!)
6. Cool cakes in pans for 15 mins, then run a butter knife around edges to loosen. Remove cakes and let them cool.
Recipe my own (Brooke B.)
12 oz semi sweet chocolate chips
1 cup heavy cream
1. Pour heavy cream into a sauce pan. Place on the stove top and bring just to a boil.
2. Place chocolate chips in a heat proof bowl.
3. When cream begins to boil, remove from stove and pour over the chips.
4. Stir until smooth. Place mixture in the freezer. Pull out of the freezer and stir every 5-10 minutes, until it reaches a frosting like consistency.
Chocolate Fudge Frosting
4 cups powdered sugar
2/3 cup butter, melted
2 tsp vanilla
2/3 cup unsweetened cocoa powder
about 2/3 cup milk, (I used heavy cream)
1. Stir together cocoa and sugar in mixer.
2. Mix in melted butter.
3. Add vanilla, and then mix in milk to get right consistency. (I didn’t use a lot because I wanted it to be pipe-able, so bare that in mind if you’d like to pipe your cake.)
*Makes enough frosting to frost the entire cake, and pipe around the bottom and top of the cake.
Assembling the Cake
What you’ll need:
-1 bag of white chocolate chips or wilson white chocolate melts (this is what I used)
- 2 12 oz bags of semi-sweet chips
- Various chocolate candies- I used (mini reeses cups, one cookies and cream bar, mini twix bars, mini butterfinger bars, mini almond joy bars, mini kit kat bars, rolls, and bits of heath).
1. Bake cakes, and allow to cool completely. Make the ganache frosting, while cakes are cooling. Well the ganache is setting in the freezer, make the chocolate fudge frosting.
2. Once cakes are cooled, place the bottom layer on the platter you plan to use then frost with a generous layer of ganache. Be sure not to use it all, and leave enough to frost just the top of the cake. Once the ganache layer is in place, carefully place the second layer on top. Using the extra ganache lightly frost the top of the cake.
(The cakes cooling. Photo by me.)
3. Starting with the sides frost the entire cake with the Chocolate fudge frosting. Be sure to put a good, thick layer on the sides in order to allow for the chocolate chips to stick. The top doesn’t need to be as thick because the candies also have the ganache to stick to.
(The messy layer of fudge frosting. It’s just a primer for the chocolate candies, no worries! Photo by me.)
3. Once the cake is frosted take a 12 oz bag of semi-sweet chocolate chips and stick chips to the sides of the cake. Cover the entire edge of the cake with chocolate chips until you can’t see any frosting.
4. Next chop candy to place on top of the cake. I cut mine into chunk pieces, instead of smashing it into crumbs, so that it looks more appetizing. After the candy is all cut up scatter it on top of the cake, almost till the edges, but leave some room for the frosting to be piped.
(Chocolate Chip and Candy covered! Photo by me.)
5. Using a cake bag, and the tip of of your choice, fill a frosting bag with chocolate fudge frosting and pipe around the edges of the cake where the cake meets the plate, and along the top edges of the cake.
(Piped & ready to be drizzled with chocolate! Photo by me.)
6. In a double broiler melt white chocolate chips. Using a fork drizzle the sides and top of the cake heavily with white chocolate. Next, melt semi-sweet chocolate chips in a double broiler, and using a fork only drizzle on the top of the cake.
7. And Wa-La… your own chocolate seduction cake.
(Chocolate Seduction Cake surrounded by Cake Balls. Photo by me.)
Here is an inside look:
Now, run out to the store and grab 4-5 bags of chocolate chips (just to be safe) and spend today whipping up this baby! It’d be a great addition to date night, a birthday party, or just a night at home watching a sappy love movie!