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As you all know, I make a lot of cake. Normally, baking is a nice stress reducing activity, but occasionally it is more of a last minute necessity. When that’s the case, it’s always nice to have a few time saving tricks up your sleeve. This frosting is one of them. I wish I could take credit for coming up with this amazing recipe, but I found it online somewhere, but here is the thing. I can’t remember when or where. I wrote it down on a sticky note and now… you know. Trust me, I would give credit where credit is do if I could. That aside, this is absolutely something you should tuck away for that last minute baking emergency.
- 2 cups semisweet chocolate chips
- 1 cup sour cream
- 2 tsp vanilla extract
- Melt the chocolate chips in the microwave, checking every 30 seconds, until smooth. Allow to cool slightly.
- Combine chocolate, sour cream and vanilla in a mixing bowl and beat until light and fluffy.
- Frost away!
- If your kitchen is warm, your frosting could start melting. Store your completed cake in the fridge or in a cooler spot away from the stove. Allow to return to room temp before serving.
Eas,y right? And it’s also delicious. I know I am selling this as a time saving option, but it really is good enough that it could be your go frosting if you wanted. The only issue I have with it is the temperature sensitivity. I live in Florida; it stays pretty warm around here most of the time.
Feeling buoyed by my recent success, I decided to continue on my Sweet & Vicious baking streak. This time I selected a recipe that actually allowed for a lot of variance, but still maintained the sass that I am coming to expect from this book. First, I decided on the cobbler quickbread and, after checking my fridge, refined it to the blackberry iteration of the recipe. Then of course, I went all the way by adding the recommended flavor elevator of blackberry lemon thyme butter to pair with the finished product. Here’s how it went:
- This recipe made me so happy! Reading it and mentally running through the steps, it seemed… well… a bit extra, but every little thing blends perfectly into something so delightful that you don’t mind the effort. Just go for it; you won’t regret it.
- While the base recipe is solid, it is the bells and whistles that really take this over the top. First the spiced topping, that pinch of cayenne brings the most subtle hint of heat which in turn brings out the sweetness in the berries. The compound butter adds an extra level of richness, and the lemon zest paired with the mashed fruit keeps that slight tart that makes this more than just another sweet quickbread.
- I am having so much fun with this book; the more recipes I try, the more I want to make.
Well guys, I’ve done it. I written the first cake recipe of my 31 before 32 birthday challenge. It was a little labor intensive, mostly because I started with only a vague idea of what I wanted my finished product to look like, but I think things turned out pretty well. Plus, it was pretty delicious if I do say so myself. The recipe looks long, I know, but that is also because I included how I assembled and decorated the cake. You don’t have to take it as far as I did; this cake would still delicious without the fussy presentation. Here we go.
- 2 boxes Pillsbury Purely Simple Chocolate Cake Mix
- 1 stick of butter
- 1 cup of milk
- 3 eggs
- 2 heaping tbsps of chopped lavender buds
- 4 pints of blackberries (minus 10 pretty ones*)
- 1 cup of sugar
- 1 tbsp lemon juice
- 3 sticks unsalted butter
- 6-8 cups of powdered sugar
- 2 tbsp powdered lavender*
- pinch of salt
- 2-3 drops of food coloring (optional)
- 1/2 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- Either the night or several hours before you bake your cake, combine the ganache ingredients in a microwave dish and cook at 30 second intervals, stirring after each, until the chocolate is completely melted and incorporated into the cream. Set aside uncovered for at least 3 hours to cool.
- Prepare the cake mix according to the directions on the box and fold in the chopped lavender after the batter is combined. Split the batter evenly between 3 9″ pans and bake as directed.
- While the cakes are baking, combine the filling ingredients in a medium sauce pan. Cook over medium heat stirring occasionally until the mixture has thickened sufficiently (A). Allow to cool to room temp before using.
- Put a plate in the freezer for about fifteen minutes before taking it out to test a spoonful of hot filling. Take the filling off the heat while testing. Push your finger through the filling on the plate – you’re looking for it to wrinkle and not flood back in to fill the gap.
- While the filling and the cake cool, beat softened butter (using a hand or stand mixer) adding the powdered sugar a 1/4 cup at a time until the frosting reaches the right consistency.
- Add in the food coloring and powdered lavender and beat for an additional two minutes.
- Carefully, using a serrated knife or leveler, cut the domed top off of each of the cake layers producing three flat even(ish) layers.
- Fill piping bag (or ziplock bag) with 1/3 of your frosting.
- Starting with the bottom layer make a frosting ring around the bottom and middle layers of your cake.
- Split the black berry filling between the two layers carefully spreading across the cake to the frosting ringed edge.
- Stack the middle layer onto the bottom layer and the gently top with the top layer.
- Using the rest of the frosting in your piping bag (and a little from the bowl if you need) quickly cover the entire cake with a thin layer of frosting (crumb coat) and then place into a refrigerator to set for 25 minutes.
- Next, cover the cake in a more generous layer of the frosting, making sure to have a slightly thicker coating on the very top of the cake. Place in the refrigerator for an additional 25 minutes.
- Next spoon the cooled ganache over the top of the cake, creating drips down the side.
- Garnish the top of the cake with the remaining butter cream and the reserved blackberries. I also elected to use tiny chocolate candies.
- I wanted to try my hand at the “naked” frosting look for this cake, so most of the frosting was on the top and the top half of the side. This way there was still the frosting flavor, but the look was sill achieved because the more frosted bits were covered by the ganache.
- Andy took the cake to work with him the day after I made it, and it didn’t even make it to lunch time. Which to me is a pretty good indication that the flavors were all balanced. That being said, despite my fondness for lavender, I didn’t want to over do it so that particular flavor could absolutely be turned up if you are baking for an audience with the same fondness. Be careful though; too much and you end up with a soapy taste.