The smash cake
Big bro Declan helping blow out the candles
I'm the birthday girl!
Can you tell she likes it?
Rich and Dark Chocolate Cake1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder-extra dark (I used dutch processed cocoa powder)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Preheat oven to 350. Prepare 2 x 9″ (or 3 x 8″ for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans. Check cakes for doneness around 30 or 35 minutes. Toothpick should come out clean. Do not overbake! Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
I doubled this recipe and made a 5 layer cake. The layers are thin, you can make them thicker and have less layers. All depends on your likings! I had a 6th layer and froze it. I didn't want it to be awkwardly tall!
Source: Rich and Dark chocolate cake
Cookies n Cream Cupcakes:
Yield: 24 cupcakes
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (Annie quarrters them)
For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream
Oreo cookie crumbs
24 Oreo cookie halves
Preheat oven to 350. Line cupcake pans with cupcake liners. You'll need 24. Place an oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped oreos with a rubber spatula until evenly incorporated. Do not over mix.
Divide the batter into the liners. Bake 18-20 minutes rotating halfway between baking time.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cooled cupcakes as desired. Sprinkle with oreo crumbs and garnish with oreo halves.
Source: Cookies n Cream Cupcakes
As seen on: http://simplysugarandglutenfree.com/