Good morning, my dear friends!
As some of you know my first born also known as Hormone Boy turned 16 last Thursday ….. yes, he was driving by noon on that day so stay of the sidewalks, people.
Joking aside, Hormone Boy went through a lot & I mean a lot in his 16 short years & everything he went through made him stronger & more compassionate.
I can say my son is my hero …. my rock …. my biggest fan!
Being type 1 diabetic since the age of 8 HB doesn’t get to indulge in decadent & sinful desserts as much as he would like so every year on his birthday I create a special cake just for him.
He picks the flavors …. I pick the theme and do the rest.
This year HB asked for dark chocolate cake with peanut butter ….. DARK CHOCOLATE CAKE with GRAPE JELLY & PEANUT BUTTER ICING.
I decided on GOLF theme since HB loves to play golf.
I wasn’t sure how the entire cake will turn out ….. I was worried that the flavors would be overpowering …. I was hoping that HB would love his DARK CHOCOLATE CAKE with GRAPE JELLY & PEANUT BUTTER ICING.
….. long story short …. the DARK CHOCOLATE CAKE with GRAPE JELLY & PEANUT BUTTER ICING was hit of the party …. there was not one person that didn’t like it.
…. I received compliments all night long …. , but …… WARNING ….. the DARK CHOCOLATE CAKE with GRAPE JELLY & PEANUT BUTTER ICING is so decadent that small piece goes a long way.
This DARK CHOCOLATE CAKE recipe was adapted from Grandbaby Cakes.
This recipe makes about 20-25 servings.
- 4 1/2 cups Flour
- 2 1/4 cups Cocoa
- 4 1/2 cups Sugar
- 2 tsp Baking Soda
- 2 1/2 tsp Baking Powder
- 1 1/2 tsp Salt
- 5 large Eggs
- 3 tsp Vanilla extract
- 2 1/4 cups Sour Cream
- 1 1/4 cup Unsweetened Apple Sauce
- 2 tsp Vinegar
- 1 1/2 Hot Water
STEP 1: Preheat oven to 350 F. Butter & line bottoms with parchment paper 2 – 10″ & 2 – 7″ cake pans.
STEP 2: In a large bowl whisk together flour, cocoa, granulated sugar, baking soda, baking powder, and salt.
STEP 3: In another bowl beat together eggs, vanilla, sour cream, apple sauce and vinegar.
STEP 4: Gently mix the wet ingredients into dry ingredients. Add hot water and mix until all is well combined.
STEP 5: Divide cake batter into cake pans. Bake 10″ cakes for 45-50 minutes. Bake 7″ cakes for 35 – 40 minutes or until cake tester comes out clean.
STEP 6: Cool cakes in pans 20 minutes before removing them from cake pans and cooling completely on cooling rack.
2 cups Butter (unsalted,softened)
2 cups Shortening
3 lbs Powdered Sugar
1 tsp Salt
3 Tbsp Meringue Powder
3 tsp Vanilla
12 oz Whipping Cream
1 1/2 cup Smooth Peanut Butter
- 1 1/2 cup Powdered Sugar (optional)
1 cup Grape Jelly
STEP 1: Cream butter and shortening until light and fluffy.
STEP 2: Beat in sugar, meringue powder, salt and half of the cream.
STEP 3: Add vanilla and more whipping cream to make the consistency you need.
STEP 4: Keep beating on medium speed until you get fluffy consistency.
STEP 5: Take about 2/3 of the frosting and set it aside.
STEP 6: Beat in peanut butter into the remaining icing and more powdered sugar (taste it) and cream if needed.
STEP 1: Slice each cooled cake into two layer. You will build 2 separate cakes at this point. (10″ and 7″)
STEP 2: Place bottom layer on a plate. Spread thin layer of grape jelly then 3/4″ of peanut butter icing. Repeat until top layer.
STEP 3: Put cakes into freezer for 1 hour.
STEP 4: After 1 hour cover each cake with crumb coat using the plain icing.
STEP 5: Put cakes into for another hour. Then apply another coat of icing.
STEP 6: After another hour you are ready for final smooth buttercream icing coat.
STEP 7: Decorate your cakes as you like and attach 7″ cake on top.
Bibi's Culinary Journey