"Home-baked is the best"-Betty Crocker
It was my brother's special day, so I gave an effort to baked his cake instead of buying from bakeshops. (February 11, 2012)
Ingredients:
Betty Crocker Super Moist Yellow Cake Mix
 |
| Betty Crocker Dark Chocolate Frosting |
Dutche Dark Chocolate Bar
Nestle Cream
Goldilocks cake decorating gel
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch square cake pans. In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
2. Bake 8-inch pans 34 to 40 minutes, 9-inch pans 31 to 37 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
3. Meanwhile, to make ganache, melt over medium heat the chocolate bar. Stir until it turns to liquid. Cool for 5mins. To make whip cream: In a mixing bowl, mix nestle cream and bits of chocolate bar, whisk using mixer.
4. Place 1 layer of cake, cut side up, on serving plate, spread chocolate ganache. Place another layer. Spread remaining ganacehe over side and top of cake.
5. Spread whipped cream. Decorate sides of cake with remaining chocolate bar and decorating gel.
6. Refrigerate at least 1 hour before serving. Store covered in refrigerator.
Source: Betty Crocker Recipe
Nestle Cream
Goldilocks cake decorating gel
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch square cake pans. In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
2. Bake 8-inch pans 34 to 40 minutes, 9-inch pans 31 to 37 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
3. Meanwhile, to make ganache, melt over medium heat the chocolate bar. Stir until it turns to liquid. Cool for 5mins. To make whip cream: In a mixing bowl, mix nestle cream and bits of chocolate bar, whisk using mixer.
4. Place 1 layer of cake, cut side up, on serving plate, spread chocolate ganache. Place another layer. Spread remaining ganacehe over side and top of cake.
5. Spread whipped cream. Decorate sides of cake with remaining chocolate bar and decorating gel.
6. Refrigerate at least 1 hour before serving. Store covered in refrigerator.
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