Chocolate Layer Cake for Irfan

Teman kantorku "Ninoy" minta di buatkan cake untuk anak tercintanya "Irfan" yg ulang tahun tanggal 6 Agustus ini. Requestnya cake chocolate yg di cover full dengan ganache, karena pernah dia coba waktu aku bawa untuk sarapan.... dan alhamdulillah enak katanya :)

Semalam pulang kantor udah jam 8.30 PM ... langung turun ke dapur ..siapin bahan2 .. sedih nggak ada mba Yem yg bantu :( .. tapi hubby tercinta nggak diam aja .. ikut bantuin juga spt biasa bagian nimbang bahan & potong2 DCC ... :) thanks ya sayang for always there for me ^_^


Setelah cake jadi .. mulai buat ganache .... sempet stress waktu buat pagar coklat patah terus :( ... tapi alhamdulilah punya stock camilan dan ingat dgn BF dekornya Widya Hidayat yg memanfaatkan wafer .. tertolong deh :) thanks to Widya yg rajin share hasil karyanya ... masalah pagar coklat di cuekkin aja deh... udah hampir stengah 12 malam ngapain mikir pagar ^_^

Dekornya simple aja ... sesuai permintaan.... nulis di coklat ternyata susah yaa :( ... juga krn udah cape maunya cepet2 selesai ... wafernya di ikat pita pink ( punyanya cuma warna pink ^_^) biar kuat .. nggak apa ya pake warna pink ...biarpun yg ulang tahun anak laki :) .. Insya Allah cakenya sesuai harapan ya Noy ! .. semoga Irfan jadi anak yg sholeh ... sehat .. pintar dunia & akheratnya ... berbakti kepada orang tuanya ... amiiin :) ... thanks for the order ^_^

Btw cakenya ada 4 layer full ganache spt contoh cake ini :

Resepnya ini :

Chocolate layer cake with DCC frosting

For cake
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed dark brown sugar
3/4 cup granulated sugar
4 large eggs at room temperature for 30 minutes
2 oz unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla
1 1/2 cups well-shaken buttermilk

Preparation

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.

Sift together flour, cocoa, baking soda, and salt into a small bowl. Beat together butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, 3 to 4 minutes in a standing mixer or 4 to 5 minutes with a handheld. Add eggs 1 at a time, beating well after each addition. Add chocolate and vanilla and beat until just combined. Reduce speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.

Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes.

Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of each layer, then invert onto racks. Peel off paper and cool layers completely.

Make frosting:

CREAM FILLING: In bowl, combine 1 cup (1/2 pt.) cold whipping cream with 2 tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff.

CHOCOLATE WHIPPED CREAM: In bowl, combine 1/2 cup sugar and 1/4 cup HERSHEY'S Cocoa. Add 1 cup (1/2 pt.) cold whipping cream and 1 teaspoon vanilla extract; beat on low speed to blend. Beat on high speed until stiff - aku pake Baker mix whip cream 500 gram , DCC 500 gram , 100 gram butter

Frost cake:
Halve each cake layer horizontally using a long serrated knife. Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.

Cooks' notes:
• Cake layers can be made (but not halved) 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
• Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature (do not use a microwave) and beat with an electric mixer before using.

Source 'internet"