Even since it has been made known that I love to bake I have been getting a few birthday cake requests. I am by no means a professional (yet!) and my skills quite limited that I was shocked that someone would ask me to perform such a task! However, I felt very flattered and was most of all excited to have the opportunity to play-ette the role of “baker” to a “client.” I had so much fun planning and researching recipes that I think I probably enjoyed making the cake more than everyone who ended up eating it.
To make it semi-unique and special, I combined two of the birthday boy’s favorite desserts tiramisu and black forest cake. I used Dorie’s Tiramisu Cake recipe as a guideline and changed it to fit my flavor profile. In the end, there were only a few changes/additions I made: instead of a yellow cake base I made a chocolate genoise and added macerated cherries in between each layer. I also used rum instead of Kahlua this time, but would have preferred to use Kirsch if it was readily available to me.
I think the cake overall was a success. I was definitely proud of the outcome and was very happy when I received so much positive feedback. My only regret is that the cake layers turned out too thick. I glazed each layer with rum the night before, but because they were so thick they didn’t feel soaked. I also wish I could’ve done a better job icing and finishing the cake, but I’m going to assume Paris will help fix that!
Chocolate Genoise
Adapted from Martha Stewart
1/2 cup unsweetened cocoa powder, plus more for pan
2/3 cup plus 4 tablespoons sifted cake flour
Pinch of salt
6 large eggs
4 large egg yolks
1 cup granulated sugar
1 stick butter, melted and cooled
Preheat oven to 450 degrees F.
Butter two square 8×8 inch baking pans and dust with cocoa. Whisk cocoa, cake flour, and salt together. In a saucepan, bring a few inches of water to a simmer. Place a heatproof bowl over the water and whisk eggs, egg yolks, and sugar together. Keep whisking until sugar is dissolved and mixture is warm. Take off heat and beat with an electric mixer on medium speed for 2 minutes then on high for 4 minutes. Fold in cocoa mixture and pour evenly between the two pans. Bake for 10 minutes or until an inserted toothpick comes out clean.
To assemble follow Tiramisu Cake directions. In addition, add macerated cherry halves in between each layer.
chocolate shavings says
Three layers of absolute decadence!
Anna says
Who was your client this time?? 🙂
Memoria says
What a beautiful cake! Wow. You did a fantastic job.
Miriam/The Winter Guest says
It looks fantastic!
Gala says
Nice idea to combine the two 🙂
hungry dog says
How lovely! Are you sure you really need to go to pastry school? Looks pretty professional to me already! 🙂
Spice Sherpa says
Once again, your photos make me drool. I just want to reach into the screen and pull those cherries right out–then to see them on that cake. Too much! 🙂 You create art.
Albert Suh says
c’est magnifique! 😀
Could you fedex some back to New York? 😉
Esi says
Gorgeous cake
Lilly Audrey says
We love how you changed this cake up to fit the birthday boy’s. That is what we love brainstorming our own recipes and learning from recipes like yours! Thank you for the inspiration and the tasty cake recipe.
babycakes says
wow looks amazing jess!!!!! im sure it tasted even better droool!!!!
veronica says
I recently tried some awesome desserts at Cafe Sabarsky; you should attempt a Viennese-style cake next..maybe Sachertorte?! Chocolate and apricot are a killer combination.
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