TWD: Cocoa-Buttermilk Birthday Cake

So as it happens, two years ago two days ago (got that?) Tuesdays with Dorie was launched. And two years ago one day ago, this blog launched. Yeah. Holy effing shit. Needless to say, my slightly less ladylike actual response can stay off the blog. And since this is my ladylike response, um, I'm sorry? That's what I get for spending day after day chatting with guys on the floor. Ladylike goes out the window.

But this isn't about looking back (although seriously, holy shit! okay, I'm done). It's about looking forward. I was reading a post by someone, which I unfortunately lost, talking about how, instead of beating ourselves up for what happened before, we should just pay attention to the possibilities and opportunities that lay ahead. Stay positive and keep looking forward. Looking backward just leads to walking into poles, and that's a wee bit uncomfortable. It also reminds me of a discussion I had with a friend at work about sunk costs and how you shouldn't look at the money you've spent on a project when determining if you will continue trying to install SAP in a business that is patently unsuited for it. *ahem*


Moving on past my issues with management sometimes, this cake was made for not one, but TWO birthdays! Yeah, talk about multi-tasking. It followed the most fun dinner party I've ever helped throw - 6 courses of tapas, this, and a gingerbread cake. We began baking and cooking at 1p and didn't finish until 7p. I've decided that making dinner in stages like that is probably the best thing ever. It's laidback, fun, and please tell me that I'm not the only one who wants the kitchen to be the main hangout place in the house?


Even better? This cake was the quintessential birthday cake, in my opinion. While yes, the cake was a bit dry, it is the only recipe I've ever made where the layers were perfectly flat. It domed in the oven, which worried me, but the minute it came out? Each layer settled right back down into pancake flatness. We didn't make the frosting recipe as written (aka, two more sticks of butter?!?), instead making the frosting recipe off the back of the cocoa tin, adding in 1/4 cup chocolate malted milk powder. And sprinkles on top? Yes please!


Cocoa Frosting (adapted from Hershey's - scroll down for frosting recipe)

1/2 cup unsalted butter, at room temperature
2/3 cup cocoa
1/4 cup chocolate malted milk powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

Using a hand mixer, cream the butter with the malted milk powder. Mix in the cocoa powder. Add the powdered sugar alternately with the milk, beating until it reaches a spreading consistency. Mix in additional milk or powdered sugar to adjust if needed. Stir in the vanilla. Makes enough frosting for a 9" two layer cake.

Last Week: Chocolate Cheesecake
Two Days Ago: Tarte Tatin
Next Week: Mrs. Vogel's Scherben