I don’t know if anyone has heard of the crumb boss, who happens to make videos every Saturday and posts them on Youtube. She’s a fantastic pastry chef and teacher. My husband goes as far as to say that I’m obsessed because every Saturday night I wait ..not so patiently on either my iphone or kindle fire to watch the new videos. Yeah, it’s bad.
Anyway, I tried her new and improved chocolate cake recipe. The husband seems to love it. It looks really moist and chocolatey. I’ve 0nly tried a little crumb before I iced the cake. It tasted pretty good. I have a feeling the cake will be gone before I get around to actually a slice. Did I mention Wesley loves sweets.
I really wanted to make some cake pops, but I can’t see making cake pops out of a homemade cake. I would much rather crumble up a box cake mix. It’ somehow makes me feel like all my hard work wasn’t wasted. I bet that’s one of my next videos. I’m just guessing. I haven’t bought the supplies yet.
About this picture with the extremely poor lighting, it’s my husband’s fault. I knew I had to take pictures last night and not today otherwise there would be no pictures. I would have a mangled cake left to take pictures of if I would have waited.
adapted from Crumb Boss
12 T. (1 1/2 sticks) butter, room temperature4 eggs2 egg yolks1 cup granulated sugar1 T. vanilla extract
3/4 cup semi-sweet baking chocolate
4 T. dutch processed cocoa powder
1/2 cup hot water
1/2 cup plain yogurt1/2 cup milk
1 3/4 cups all-purpose flour1 1/2 tsp. baking soda1/2 tsp. salt
As you can see, I have put them in groups. It’ll help with explaining the directions. Preheat your oven to 350 degrees.
Cream the first group of ingredients (butter, eggs, sugar, and vanilla extract) until they reach the ribbon stage. It took about five minutes on high speed on the stand mixer. The mixture will be a creamy, pale yellow color.
While waiting for that to whip up, whisk in a small bowl the hot water and cocoa powder.
Melt your baking chocolate in the microwave. It will take almost a minute, but make you stir it often. Whisk your melted chocolate into the cocoa powder. Add your chocolate mixture into the creamed egg mixture and put it back onto the mixer and let it go into it’s completely incorporated.
In a small bowl add your milk and yogurt and give it a quick whisk.
In a medium sized bowl, sift in your dry ingredients. Now alternately add the milk/yogurt mixture and flour.
Now that the batter has finally come together grease your two 10″ pans. I like to lay parchment paper on top of the greased pan and then grease the parchment paper, just for reassurance that the cake will release. Once you have the batter split up and in the pans give the pans a top on the counter to get the bubbles out.
Place in the oven for about 30 minutes. You can always use a toothpick to check to see if the cake is done. Put the toothpick in the middle of the cake and if it comes out clean it’s done!
Let the cakes cool on a rack.
Then it’s time to throw together some buttercream.
The first picture in the collage is a swiss meringue buttercream recipe from the crumb boss. This was just some left over that I had threw in the freezer until I needed it. The second picture is peanut butter buttercream and the third picture is what happens when you combine the two.
Peanut Butter Buttercream
12 T. (1 1/2 sticks) salted butter, room temperature
1/2 cup peanut butter
4 cups powdered
sugar3-4 T. milk
Mix the butter and peanut butter together until smooth and creamy. Add the powdered sugar one cup at a time. When the mixture gets too stiff, add a tablespoon of milk. Make sure you scrape down the sides and give it a last mix. The buttercream will be creamy and smooth.