Bavarian Chocolate Cream Cake
Making cakes has never been one of my fortes, probably because I like to mess with recipes too much! I had to tell myself over an over not to tweak the recipe and to be precise.. Which was really hard! When baking cakes or really any type of baked good you have to make sure to measure everything!!! Otherwise you may turn out with flat cakes, hard pastries or lumpy creams.... But let me tell you, my willpower paid off this time!! No lumps, no flat or hard cake and it even tasted great!
I will tell you, this recipe is a process and took about 2 - 3 hours in total time to make (baking time included). I found the recipe online and I found out that it was adapted from the Better Homes and Garden magazine. Here is the recipe if you're interested in making it - remember there are tons of steps and 3 separate items to make before assembly: The cake, the Bavarian cream and the buttercream frosting.
Cake Recipe:
3/4 cup butter, softenend 3 eggs
2 cups flour 3/4 cup unsweetened cocoa powder
1 tsp. baking soda 3/4 tsp. baking powder
1/2 tsp. salt 2 cups sugar
2 tsp. vanilla 1 1/2 cups of milk
1. Grease and flour 2 eight or nine inch round cake pans. Preheat oven to 350 degrees Farenheight.
2. In a medium bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In a separate bowl, beat butter and sugar until light and fluffy (about 5 min.). Add eggs one at a time, beating after each addition (about 1 min. total). Beat in vanilla.
4. Alternately add flour and milk to the mixture, beating on low speed just until combined after each addition. Beat on medium to high for 20 more seconds.
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| Cooling Cakes |
5. Spread batter evenly in each of the prepared pans so you have two nice cakes. Bake in preheated oven for about 35 minutes (mine took about 40). *Make sure to test the center with a toothpick until it comes out clean!*
6. Remove from ovens and let cool for 10 minutes. Remove from pans and cool.
Bavarian Cream Filling
3/4 heavy cream 1 (1/4 oz.) envelope unflavored geltain
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| Whipped Cream |
3 egg yolks 1/2 cup confectioners' sugar
1 cup milk 1 1/2 tsp. vanilla extract
1) In a large bowl, whip the cream until it stands in soft peaks. Chill until needed.
2) Soak the gelatin in 2/3 cup cold water for 10 minutes. In the mean time, beat the egg yolks with the confectioners' sugar in a large metal bowl until blended and it has a thick, creamy consistency. Set aside.
3) Bring the milk and the vanilla to a boil in a saucepan, stirring often so the milk does not burn. Remove from the heat and slowly pour the milk into the egg yolk mixture, stirring constantly.
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| Stirring over boiling pot of water |
4) Place the egg and milk mixture in the metal bowl over top of a gently boiling pot of water. Continue to stir until the mixture coats the spoon.
5) After removing from over-top of the boiling water, place the metal bowl on top of ice cold water in a separate bowl. Gradually stir in the dissolved gelatin. Make sure the mixture is lump-free. Continue stirring until the cream starts to cool and stiffen (about 5 min.).
6) Fold in the whipped cream and place mixture in fridge until ready to use.
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| All finished cream after stirring over ice water |
Vanilla Buttercream Frosting - Okay... So I lied a little... I did tweak something... But not because I wanted to... I HAD to do it because it wasn't turning out right... So ha!
1 stick of butter, very soft but not melted!
1 tsp. Vanilla extract
2 Tbsp. heavy cream
3 - 5 cups confectioners' sugar
1. In a large bowl, beat the butter, vanilla and cream for 30 seconds.
2. Gradually add in the sugar, beating constantly and occasionally stopping to scrape down the sides of the bowl; until the frosting reaches desired consistency.
Okay, so those were the directions for the frosting... Well, I added about 3 cups of sugar and it was extremely thick. It also tasted like pure sugar! So I decided to make it a little more thin, by adding milk. I also wanted more butter flavor since all I could taste was sugar, so I added probably a teaspoon of butter extract.
This is the part YOU get to play with! Depending on how you like your frosting, thick or creamy, you can add as much or as little milk as you want, but be careful! Add it slowly because it has a HUGE affect on the frosting. A little goes a long way!
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| Bottom layer filled with Bavarian Cream |
Now that you have your three parts for the cake, it's time to assemble!
1. Place one of the cooled cakes on the platter/ dish that you will be serving the cake on.
2. Use a sharp spoon, knife or mellonballer to gently remove 1/4 inch from the top of the cake - avoid scrapping of the very edge - what you want to create is a very shallow well across the whole area of the cake that the Bavarian cream can fill without being squished out by the top cake.
3. Spread the Bavarian cream in the well, taking care not to drag to much.
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| Finished frosted cake, decorate with your own personal touch! |
4. Place the top layer on the cream and position to be in line with the bottom cake. Ice the whole thing with the buttercream and decorate as desired!!
5. Place in fridge until ready to serve! Enjoy!
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| All done!! |
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| One slice of cake comin' right up! |
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| It was delicious! |
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