White and Dark Chocolate Birthday Cake —and a jazz concert
This is the year of milestone birthdays at out house. We celebrated one in March, and now one in May —and it’s not the last one! But this one is very special and celebratory, particularly for my son David, who turns two digits. In fact, I think he has been celebrating for quite a while now. The big 1-0! This white and dark chocolate birthday cake was a feast for the eyes.
For the first of his celebrations, we visited his older brother at Purdue University, and listened to him play at the Jazz on the Hill festival. What was forecasted as a gloomy and rainy day, ended up being a sunny and at times hot day on the grass, perfect for a concert in the park.
And what a venue! An outdoor auditorium in mid-century modern leaning to 60s style, Slayter Center is something to see. Built in 1963 thanks to a donation by Dr. Slayter, a graduate in chemical engineering and most famous for inventing fiberglass, Dr. Slayter played tuba in the university bands, and his donation funded the construction of the Slayter Center for the Performing Arts. Designed to reflect Stonehenge in Wiltshire, England, the sides and back walls of the stage are formed of stelae similar to the stone monoliths in Stonehenge. The stelae are formed in concave-convex shapes for best sound diffusion. The spaces between the stelae are filled with broken rough blocks of yellow French glass and black epoxy-resin. The ceiling is comprised of alternating concave and convex sections and is completely suspended from above by stainless steel cables from an enormous steel tripod. It does not touch the sides, to maintain an outdoor feel to the whole structure. The sound is superb for an outdoor amphitheater. Seating is casual, on the gently sloping hillside. The fabulous music of the various jazz bands, from guitar ensemble to brass to big band, made for a wonderful afternoon.
David was thrilled to celebrate there (he’ll have a party with friends at a later date) and we were all glad to see Matthew, one week before he finishes his first year of university —something that I’m still finding hard to believe.
And what is a birthday without a birthday cake? David likes all kinds of sweets, much to my dismay, and adds chocolate sauce, raspberry jam and sprinkles of every kind to his ice cream at any opportunity. So fittingly, his birthday cake had to include those. The White and Dark Chocolate Mousse Birthday Cake may sound like a heavy cake, but it is surprisingly light. The chocolate mousse filling and frosting is smooth, and the cake very airy. I didn’t feel any guilt having an extra serving! The white chocolate ganache marries very well with the other flavors, and a bite of cake leaves a hint of raspberry taste behind, which is what you want, and not an overwhelming raspberry flavor. A crowd pleaser at our house, and I’m certain at your house too.
WHITE AND DARK CHOCOLATE MOUSSE BIRTHDAY CAKE
Tarta de Cumpleaños de Chocolate Blanco y Mousse de Chocolate Negro
Makes one 2-layer 8-inch cake
Ingredients:
cake:
1 cup all-purpose flour
1 cup + 1 Tbs granulated sugar
5 Tbs Dutched baking cocoa (I use Rodelle)
1 tsp baking soda
2 tsp baking powder
1/2 tsp kosher salt
1 large egg
1/2 cup whole milk
1/4 cup oil
1 1/2 tsp vanilla extract
1/2 cup boiling water
filling and frosting:
2 cups whipping cream
6 Tbs Dutched baking cocoa or cocoa powder
4 Tbs icing sugar
1/4 cup raspberry jam
2 tsp water
ganache and decorating:
9 oz white chocolate
1/2 cup heavy cream
1 Tbs butter
Sprinkles of your choice
Method:
Preheat oven to 350ºF.
Grease the cake pans.
Making the cakes
In a bowl, whisk together the dry ingredients (flour, sugar, baking cocoa, baking soda, baking powder and salt). In another bowl, whisk together the egg, milk, oil and vanilla extract. Incorporate the wet ingredients into the dry ingredients, and then whisk in the boiling water. Pour the batter into the cake pans, equal amounts per pan, and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the pans for a few minutes, then on a greased wire rack until completely cool.
Making the mousse frosting
Whip 2 cups of cream until soft peaks form, and gradually add the baking coca, one tablespoon at a time. Add in the icing sugar and continue to whip until stiff peaks form.
Making the raspberry sauce
In a small saucepan over low heat, thin the raspberry jam with the water, stirring. Set aside to cool.
Assembling the cake
Level the cakes with a sharp serrated knife. Place one cake on a plate or cake board and spread one layer of mousse frosting, about 1/3 to 1/2 inch thick. Drizzle some of the raspberry jam over the frosting, making sure you end about 1 inch before the edge of the cake. Place the other cake on top, making sure it’s leveled. Gently cover the cake in mousse frosting, starting with the top, and smoothing with a cake spatula. Refrigerate while you make the white chocolate ganache.
Making the ganache
Place the chopped white chocolate or pearls in a bowl. Over medium heat, warm up the cream until before it boils, to avoid bubbles. Gently pour the cream over the white chocolate and stir to melt and mix evenly. To increase shine, add in the melted butter and mix well. Let sit about 10 minutes so the consistency of the ganache is less fluid.
Place the refrigerated cake on a wire rack placed over a piece of parchment paper and slowly pour one laddleful of the ganache over, making sure it doesn’t reach the edge of the cake. Spread gently with an off-set spatula from the center to the edges, until it drips slightly over the sides. Place the cake on a plate and refrigerate for at least 30 minutes to cool the ganache. Decorate with sprinkles, more on the center and some on the edges. You can also place some sprinkles around the base of the cake.
Note1: the cakes can be cooked in advance, and wrapped in plastic wrap. They can even be frozen until ready to use.
Note 2: I use dutched baking cocoa because I like the darker color it gives the cake. If you decide to use cocoa powder, because it is more acidic than dutched cocoa, you’ll need to use less baking powder to increase the leavening of the baked cakes, 1 teaspoon will be enough.
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