The Newbie Cook
- 17,556 forkfuls since 16.Oct.10
Making everything for the first time
This is not a new recipe but it’s a combination of two posts. I was looking back at my posts when I realized that the cake and the frosting had separate entries when my family almost always serves them as one. There are gazillions of chocolate moist cake and frosting recipes around but I guarantee that this is the BEST chocolate moist cake that you will EVER have in your whole life. *insert Rocky theme*
The best part about this cake is that the frosting is cooked and will never melt. You can just keep it on the table the whole day without worrying about the the room’s temperature compromising its shape so you can entertain your guests and have a couple of drinks.
I made this for my husband’s 38th birthday. I halved the recipe since we didn’t have guests and two people can only eat so much. He loved it. 🙂
On another non-food related note, Chris looks a lot younger than 38. Isn’t my hubby cute?
I like the idea of tomboy cakes. The contrasting color of the cake and frosting is visible since only the tops of the layered cakes are frosted. It looks pretty and easygoing. Like a cake dressed for casual Friday.
For my 29th birthday in 2012, I chose to make a lime green jell-o cake based on a recipe I found in The Kitchn. Instead of red/pink raspberry, I chose lime green because, well… green is a nice, calming color. And I don’t remember ever making a green cake.
For this cake, I used a light-colored cream cheese frosting similar to what I used for my applesauce cake.
NOTE: I will not classify this as a disaster since the cake tasted great overall. However, the frosting was not blended properly. It should have been smoother. Will not make this mistake again in the future.
For Mom’s 50th birthday, I couldn’t think of a nice cake to bake. We’re all a bit tired of the standard chocolate. I thought about dimply plum cake, then a plum pie, but decided that I’m not in the mood for pie. The reason why I didn’t ask Mom what she wanted is because she’s far, far away in the Philippines with the rest of the kiddies while Dad and I are in Riyadh. But we still celebrate each other’s birthdays as if we’re geographically together. 🙂
Just before I slept last night, I settled on orange chocolate cake.
When I woke up this morning, Dad laid a big glass of fresh orange juice on my desk. I instantly panicked.
“Oh. My. God. Did you throw the orange rinds away?!”
“No, they’re on a bowl. I haven’t cleaned up yet. Why?”
“I’m making cake!”
I instantly went to work with the small grater, making sure there wasn’t a smidgen of zest left in those rinds. For the nth time, I wished I had a microplane zester/grater because the grater just isn’t very hand-friendly, especially if one needs a lot of zest.
I stayed faithful to Smitten Kitchen’s recipe and did just as she instructed because I didn’t want this cake to fail. (I had no oranges left for a second cake.) But since I had no chocolate chips, I skipped that part. And because I keep on forgetting to buy a bundt pan, I used a rectangular teflon-coated. I also used a different recipe for the ganache.
The smell of the cake while it was baking was heavenly and the kitchen was infused with a warm citrus scent. The result was a light orange, springy, moist cake with a rich flavor. Yum! The ganache was ever so slightly lumpy with teeny-tiny dots of cocoa (my fault… didn’t mix it enough) but it was still very delicious.
Or at least I thought it was delicious. This…
… quickly turned into this.
(Clearly, judging from the lower-right photo, Dad agreed with me.)
We called Mom on Skype, wished her a loud happy birthday and showed her the long-distance birthday cake which we promised to eat in her honor.