Happy Easter Cake
This is one of my favorite cakes ever. Nothing fancy, yellow cake with chocolate frosting. I don’t know what it is about the combination but I love it. Yellow cake with chocolate frosting and chocolate cake with white frosting are both divine. This cake recipe is one my Mother developed for me when I was just a little girl. I have made a couple of very minor changes but really it is exactly as my Mom wrote it. I remember this cake in several variations growing up, my favorite and most requested was Boston Cream Pie. The cake does not contain butter but vegetable oil and the eggs are separated and the whites beat until billowy and folded into the batter. The resululting cake is moist and flavorful and very very light. Because I was not using a fruit filling for this cake I gave it a little bit of soaking syrup before frosting, I made a tangerine simple syrup and dabbed it on each layer.
The frosting is a variation of a recipe for Chocolate Cream Cheese Frosting by Chef Amy@Come Cook With Me a I hope everyone is having a great day, spending time with friends and family a very Happy Easter to all from Percy and me!!
Tender Yellow Cake
Makes 2 9 inch layers, 24 cupcakes or 3 8 inch layers
3 large eggs separated and at room temperature
1 1/2 cup sugar divided
2 1/4 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup + 1 tbs vegetable oil (I use canola)
1 cup whole milk (1 or 2% work also)
1 1/2 teaspoon pure vanilla extract
Pre-heat oven to 350 degrees
Line your pans with a parchment round, butter the bottom of the pan, lay the parchment then butter again on bottom and sides and then flour the pans.
Beat egg whites until frothy then add 1/2 cup of the sugar (reserving the rest) a tablespoon at a time until egg whites are stiff and glossy
Sift flour, remaining 1 cup sugar, baking powder and salt into large mixing bowl or bowl of a stand mixer. If using a stand mixer use the paddle attachment.I actually prefer to use my hand held mixer for this recipe. Add the oil, the milk, the egg yolk and the vanilla. Beat for 2 minutes on medium speed, mixture will be quite thick. Fold in the beaten egg whites.
Pour the batter into the prepared pans dividing evenly, bake for 30-35 minutes. Cake will be golden brown. Be careful not to overbake start checking the cake at 30 minutes. Cake tester will come out clean.
Note: I made 3 8 inch layers baking time is approximately 25 minutes.
Let cool in pans for 10 minutes then turn out onto cooling rack remove parchment and cool completely before frosting.
8 oz cream cheese softened at room temperature
8 oz mascarpone softened to room temperature
8 oz unsalted butter softened to room temperature
6 oz dark chocolate melted
3 tbs unsweetened cocoa powder
3 -3 1/2 cup confectioners sugar
2 tsp vanilla extract
Cream butter, mascarpone and cream cheese until light and fluffy, add the confectioners sugar a cup at a time beating betweeen each addition. Add the melted chocolate and cocoa powder and vanilla and whip until completely incorporated. Frost the cake immediately.