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    Home » Desserts

    The Tuesday Treat: Favorite Birthday Cake

    Modified: Apr 18, 2013 · Published: Oct 16, 2012 by Nicole Spiridakis ·

    For an explanation of The Tuesday Treat, see here.

    [print_this]

    Favorite Birthday Cake (Chocolate cake w. chocolate ganache and chocolate ganache butter cream frosting)

    A small crow: I ran the marathon in 4:43:59, which is quite good for me, and only 8 minutes slower than the PR I ran in DC in 2005 (and, there are LOTS more hills here in SF!). I won't mention the minutes of walking during the miles around Lake Merced when I felt a bit gross from all the 'gu' and sports drink I sucked down along the way and needed a wee break, but instead will focus on the first 16 miles when I was running about 9:30-minute miles (or less!) pretty consistently and felt quite amazing. Really, I was doing this for 'fun' and to celebrate my birthday, which happens to be today. And this cake is another way to celebrate. I make it for many birthdays, and it seems fitting I should have a slice on mine, too! It's just chocolate cake filled with chocolate ganache and frosted with chocolate ganache buttercream frosting: plain, simple, utterly decadent. The perfect birthday and post-marathon treat.

    Makes 12 servings

    For the cake

    For the ganache
    1 ½ cups semisweet or bittersweet chocolate chips
    2 cups heavy cream

    In a sauce pan, heat the cream until nearly boiling. Place the chocolate chips in a bowl, and pour the hot cream over. Let the cream and chocolate sit for a bit, about 4-5 minutes. Slowly whisk the chocolate into the cream (the 'resting' period will help get the chocolate melty), stirring and whisking until chocolate is completely melted and a smooth, velvety ganache forms. Cool to room temperature; mixture will thicken as it cools. I often will stick in the fridge to hasten the cooling/solidifying process. If you do this, remove from the fridge to let soften up a little before filling the cake.

    For the frosting
    1 stick salted butter, room temperature
    ½ cup ganache
    1 teaspoon vanilla
    2-3 cups powdered sugar
    milk, as needed

    In a large bowl, cream the butter. Add the ganache and vanilla, and beat on high to combine. Add the powdered sugar a cup at a time, with a teaspoon of milk at a time if it seems too dry. Add sugar to your desired sweetness and beat until the frosting is fluffy.

    Assembly: split the two, 9-inch cake layers in half. Spread the bottom layer with ganache, then add another cake layer, and repeat until cake it stacked up. Frost with the chocolate ganache buttercream.

    [/print_this]

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    Comments

    1. Anne Zimmerman says

      October 23, 2012 at 11:20 am

      Not sure how I missed your birthday, but I did! I hope it was sweet. I am sure the cake helped.

      Reply
    2. Denise | Chez Danisse says

      October 16, 2012 at 9:43 pm

      I hope your day was special, Nicole. Happy Birthday!

      Reply
    3. Bec says

      October 16, 2012 at 1:44 pm

      That is one fine looking cake! Happiest of birthdays to you!!

      Reply
    4. Pam says

      October 16, 2012 at 12:56 pm

      Happy Birthday, Nicole! You began your "new year" in awesome fashion, a marathon and this delicious-looking cake! I'm wishing you the best with all new challenges in the coming year.

      Reply
    5. Beth says

      October 16, 2012 at 6:51 am

      Congratulations on the marathon! And on the move!

      Reply

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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