Monday was my mom’s birthday.
Happy Birthday Momma Bear!!
It was so nice to get together with the family and go for supper to our favorite “hole-in-the-wall” restaurant for the best pizza and lasagna in town. The service was lacking, but the food was on-point. We all came back to my house for cake. My mom was pretty darn impressed with this beauty; she even took a few pictures to show off to her friends at work. She even helped me by holding my light reflector so I could photograph the cake before we ate (yes, I made the family wait while I took pictures).
The consensus: The cake is decadent and incredibly rich and you really only need a small sliver to satisfy your chocolate cake needs. We were all chocolate-wasted, which is the best kind of wasted to be.
Happy Birthday Momma. You’re the best!! Love ya 🙂
*Keep the sauce at room temperature as you will use it all to make this cake*
1/2 cup granulated sugar
1 1/2 tbsp light brown sugar, tightly packed
3/4 cup cake flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp rainbow sprinkles
1/4 cup grapeseed oil – or canola or vegetable oil
1 tbsp vanilla extract
Preheat the oven to 300 degrees and line a baking sheet with a piece of parchment.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars, flour, baking powder, salt, and sprinkles. Mix on low speed until combined.
Stream in the oil and the imitation vanilla on low speed and continue beating the mixture until the ingredients clump and form small clusters.
Carefully spread the clusters in a thin layer on the prepared baking sheet and bake them for about 20 minutes, breaking up occasionally. They will be slightly moist but will harden as they cool. Let them cool completely before using.
I lined a 6 inch round cake pan with plastic wrap and I gathered the scraps and pushed them into the bottom of the cake pan. I packed them in there pretty good so that they created a bottom layer of the cake. I placed it in the freezer to firm up. Once it had been in there for about 30-45 minutes I brought it out and took it out of the pan. It was a little crumby, but once you get it iced, you can’t even tell.
Brush the bottom layer of the cake with 1/3 of the cake soak. Spread 1/3 of the remaining fudge sauce to cover the entire top of the cake layer, followed by a handful of the birthday cake crumb and topped with a small layer of the fudge icing.
Stack second layer ontop of the bottom layer and repeat the process until all three layers are done.
I followed this tutorial for icing the outside of the cake.
Decorate cake with rainbow sprinkles.