I made this cake for my sister’s 28th birthday party, Happy Birthday Sam! It took me one hour to bake and decorate the cake, usually, it takes longer.
This is one of the easiest cakes you will ever do. Let me give you a small secret how it became this easy, I used a cake mix. I didn’t make the cake from scratch; I saved a little bit of time by using a cake mix. There isn’t any shame in doing it, no one will ever know! Unless you have time, patience, and an outstanding chocolate cake recipe, then go for it.
However, if you used a cake mix, you need to backup your work with a homemade frosting. I totally support ready to go cake mix, but never with processed frosting. Making a cream cheese filling or frosting at home is a major key to a successful cake. Don’t panic, you will see how easy it is!
In this recipe, I made three types of frostings: Vanilla, peanut butter, and chocolate. This cake is 2 layers of triple chocolate cake fudge and coffee brownie. It’s filled with peanut butter and vanilla cream and coated with a mixture of the 3 types of frostings. You can skip the brownie part and replace it with another batch of cake.
Serves: 12 people
Cooking time: 30 minutes
Preparing time: 20 minutes
For The Chocolate Cake:
I used Betty Crocker super moist triple chocolate fudge cake mix
For The Brownies:
1/2 cup milk
1 cup vegetable oil
5 egg yolks
1 cup sugar
1 tbsp baking powder
1 ½ cup flour
1/3 cup of unsweetened cocoa powder
For The Cream Cheese Frosting:
600 g of cream cheese
½ cup confectioners sugar
Pinch of salt
1 tbsp vanilla extract
2Tbsp of peanut butter
30 g semi-sweet chocolate chip
– Make the chocolate cake as described on the box (or use your favorite recipe)
– Bake the batter in an 8 inch rounded baking tray lined with parchment paper (bottom and sides)
– After baking, leave the cake on a cooling rack to cool completely before decorating (to prevent the cream cheese from melting).
– Make brownies (click here to get the recipe), don’t forget to double the quantities if you want to make two layers of brownies. You can also keep the quantities as it is in case you want one layer of brownie.
– Bake the brownie in an 8 inch rounded baking tray lined with parchment paper.
– Leave to cool completely after baking.
Make the cream cheese frosting:
– Cream the cheese until smooth with an electrical mixture
– Add the vanilla, salt, and sugar.
– Combine all ingredients together
– Divide the frosting evenly into two separate bowls. Then, take 3 tablespoons of the cream cheese from any of the bowls, and transfer it to a small container. Now you are left with two big bowls and one small bowl of cream cheese.
– Save one of the big bowls in the fridge, it will be the vanilla frosting.
– Add the peanut butter to the other bowl, mix until well incorporate, and refrigerate up to the time needed.
– Add the melted chocolate to the small bowl, stir them together ( I used a semi-sweet chocolate chip that I heat in the microwave for 2 minutes, take it out every 30 sec, and mix roughly to prevent it from burning).
Now you got the three flavors of frosting ready, it’s time to move to the final step.
Assembling the cake:
– Divide the cake evenly into two layers with a long serrated knife. With the same knife, level the top of the cake if necessary.
– Smear a small amount of the frosting on the cake board or serving plate (This will adhere the cake to the plate and stabilize it while decorating)
– Place one cake layer on the plate/cake stand; cover the surface with vanilla frosting by using an offset spatula.
– Place the brownie directly on top of the first cake layer. Brush with coffee syrup (Coffee syrup is basically instant coffee dissolved in a few tbsp of water and sugar). After that, spread the peanut butter frosting evenly on top of the brownie.
– Put the last piece of cake on top of the brownie layer. Repeat the frosting process as the first layer.
– Coat the sides of the cake with the vanilla frosting. Make a thin random coating, don’t overwork and waste all the frosting. There is a second round coming, don’t worry all imperfections will be covered.
– Refrigerate for 15 minutes to firm up the frosting.
– After refrigerating, add random dollops of all types of frosting on different sides of the cake.
– Hold the scraper 90-degree perpendicular to the working surface and against the sides of the cake. Spin the cake stand or plate while the scraper remains in its place. This will make a smooth and even frosting with mixed colors and rustic look (as seen in the picture above).
– Refrigerate for 15 minutes, and repeat the process if you want a thicker frosting.
This is the part where your creativity comes in hand. You can use a bouquet of roses, chocolate ganache dropped off the edges, macron, candies, fruits…. Etc. I have chosen to decorate the cake with my sister’s favorite chocolate bars. Also, I used some of the brownie scraps. Top tip for you, if you want to add some standing decorations and you want them to remain up, use a little bit of the frosting to glue them to the cake.