Baked Sunday Mornings: Mile-High Chocolate Cake with Vanilla Buttercream

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I did NOT want to make this cake. I knew it was going to be delicious, but I just wasn’t in the mood for a layer cake, especially a SIX LAYER cake. I didn’t have an occasion to make it for and I hate having to toss yummy cake that was just too much for us to eat. I had bought the chocolate and heavy cream so I knew I’d end up making the cake, even though I would procrastinate like crazy first.

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I made the layers on Thursday, planning to finish it on Friday in time to share at my PTO night of gossip meeting. That didn’t happen.

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I asked my husband to cut the three layers in half for me, I was terrified of making a giant crumbly mess. He did a great job.

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I procrastinated the buttercream for hours–I put the kids to bed, I cleaned the kitchen from top to bottom….I listened to my favorite podcast…and finally I worked up the nerve to give it a shot. I always did fine with the Baked buttercream, but one batch failed recently when our A/C was acting wonky. I guess the heat just messed it up. But even after several successful cooked buttercreams, it just took that one bad egg to shake my confidence. When it turned out beautiful and fluffy…it was the best feeling in the world. Doing a happy dance in my kitchen at one am–well, I’m glad I was alone. 🙂

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The next step was assembling the layers. It took me a second to realize how to get the layers together without breaking the cakes. I used a flexible cutting board, slid them on and placed them one by one on the yummy buttercream. The layers made me laugh, the looked like Shel Silverstein-style flapjacks…tall and kind of leaning to the side. I didn’t mind.

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Finishing cakes is just not my strong point. I just don’t have enough focus to make them perfect. Once I feel good about the baking process I just want to get to the eating part. I might make it a goal to work on decorating, but right this second I don’t have a lot of interest.

I’ve noticed a direct correlation between the time of day I am baking and what the finished product looks like. When I am doing middle of the night baking (I’m a night owl and sometimes it takes forever to get the youngest boy settled down) my cakes end up looking a bit more…whimsical.

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Why did I choose to use my wavy-frosting comb thing? I don’t know. It was 2am and for some reason I remember thinking ‘it looks kind of like a tree trunk!’ I went to bed with a clean kitchen and a giant cake chilling in the fridge. I giggled a bit when I uncovered it this morning, but loved seeing how great the layers looked and how pretty it looked on the plate. If it had have been a birthday cake I would have covered it with sparkly, pretty candles and sang my loudest to distract from the fact that my cake was a bit imperfect wobbly. Of course my cake testers loved it and proclaimed it the BEST CAKE IN THE WORLD! (they kind of say that about everything I bake ;))

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Go over and see how my fellow bakers fared…did they cut the three cakes into six layers? Did their buttercream turn out? I’m going over to find out now!

Next up: Orange Almond Ricotta Cheesecake…yummy!! (and just one layer!!)

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4 thoughts on “Baked Sunday Mornings: Mile-High Chocolate Cake with Vanilla Buttercream

  1. Decorating is not my forte, either, and also why I prefer open-sided cakes. I also like a more “rustic” look. See, if we have a thesaurus, we can make anything sound fab! 😉

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