Thank you Taylor Swift for the amazing lyrics even though this time I’m more than 22. Yep guys I’ve just turned 23 and I can’t believe it! The funny thing is that every time someone asks me how old I am I always answer 21. I got stuck to that year of my life and I have no idea why. Maybe it’s because 21 is such a big and important step, you know? I was soo happy when I turned 21 that I think that I just can’t wrap my head around the fact that I’m not 21 anymore. Anyways I think I should start feeling a little bit more mature at this point, no? The problem for me has always been that when I walk around I always feel a lot younger than I am. I think that people look at me and think that I’m 18 or something. I don’t why. Oh well, I guess that’s just me. This year I spent my birthday in Milan and I had the chance to celebrate it with some old friends and some new people that I met at the university. The night was really lovely, we ate, chatted, opened presents ( well I opened presents XD), drank (tell them it’s my birthday right? Selena Gomez anyone? no? never mind.) and took some amazing pictures
And of course I had to make a cake. I mean I’m obsessed with baking so why not making my own birthday cake? It may sound a bit lame like, did she really make her own birthday cake? Well, yes I did. And I was pretty proud of it to be honest. It was probably the best chocolate cake I’ve ever made. Not only it looked amazing, it also tasted DIVINE. Here is the recipe:
N.B If you have a 9 inch’ tin I would recommend to double the recipe and bake two cakes with these ingredients instead of splitting the batter into two separate tins.
75 gr butter
315 gr granulated sugar
180 gr all purpose flour
60 gr cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 large eggs, at room temperature
175 ml milk, at room temperature
175 ml hot water
100 g milk chocolate, coarsely chopped
100 g dark chocolate (70%), coarsely chopped
300 gr softened butter
90 gr powdered sugar
pinch of salt
1/4 tsp vanilla powder
75 g dark chocolate (70%), coarsely chopped
45 gr butter
Preheat oven to 175 C°. Butter and flour two 9-inch cake pans. Melt the butter and set aside. Put the sugar, flour, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. Add melted butter, milk and eggs and beat until smooth. Add the hot water and stir until smooth (The batter will be very liquid. Don’t worry it’s supposed to be like that).
Divide the batter between the two cake pans. Bake for 45 minutes, checking doneness with a tootpick before removing from the oven.
Let cool in pans for 15 minutes, then invert onto a cooling rack to cool completely.
Melt all the chocolate in the microwave or in a double boiler. Set aside to cool to room temperature. Beat the butter until very pale and fluffy. Add the powdered sugar, salt and vanilla and beat for 1 minute.
Add the melted chocolate and beat for another 2 minutes or until very fluffy.
If cakes are rounded on top, even them out with a knife. Cut both cake layers in half using a sharp serrated knife (you’ll end up with four thinner layers). Put the first layer on a cake board or a cake stand. Spread buttercream on the first layer. Add the next layer and repeat until you’ve used up all four layers.
Spread a thin layer of buttercream all over the cake using a spatula. Put the cake in the fridge for about 10 minutes to set.
Spread the remaining buttercream all over the cake until the cake is smooth. Put the cake in the fridge while you make the chocolate glaze (this will make sure that the glaze will firm up quickly when you pour it over the cake, so don’t skip this step).
Place the chopped dark chocolate and butter in a saucepan and melt on low heat. Set aside until room temperature.
Pour the glaze over the cake and quickly spread it over the edges of the cake to make it run down the sides.
If you have left over buttercream, pipe some blobs on top of the cake.