My Mom was able to visit close to her Birthday, and I was excited to be able to celebrate with her! Even more importantly, I was excited to make her a cake! This birthday cake is one of the best chocolate cakes I’ve ever made, and the also meringue style frosting was light, fluffy, and a perfect contrast to the moist cake.
RECIPE: Mom’s Birthday Cake
Makes 1 2-layer Cake
Round Cake Pans
Oven set to 350
9 ounces Butter
15 Ounces Sugar
1/4 Ounce Bourbon Vanilla
1 teaspoon Salt
4 Ounces Unsweetened Chocolate
2 Ounces Midnight Dark Chocolate
4 Eggs (8 ounces)
12 Ounces Flour
1/2 Ounce Baking Powder
14 Ounces Skim Milk
1 Cup Sugar
1/3 Cup Water
1/4 teaspoon Cream of Tartar
2 Egg Whites
Mixed Berry Jam
1) Cream together the butter and sugar in the mixer.
2) Beat in the salt and vanilla.
3) Melt the two kinds of chocolate and slowly pour them into the mixer.
4) Beat in the eggs.
5) Alternate adding the flour and baking powder and the milk, until a batter is formed.
6) Grease and flour the round baking pans. Split the batter between the two pans and bake in a 350 degree oven for 25-35 minutes or until a tooth pick comes out clean.
7) Let the cakes cool on a rack in the pan for a few minutes before flipping them out on to the rack to finish cooling.
8) When the cakes are cooled, begin making the frosting.
9) Stir together the sugar, water, cream of tartar, and salt in a pot. Bring it to a boil while stirring to make sure all the sugar dissolves.
10) Place the egg whites in the mixer, begin beating as you slowly pour in the sugar syrup.
11) Continuing beating until stiff peaks form, which is about 5-7 minutes.
12) Add a spoon full or so of mixed berry jam and a small splash of vanilla. Beat only until combined throughout.
13) Spoon the mixed berry jam over the bottom layer of cake and top with the other cake.
14) Frost the outside with the fluffy delicious frosting and store in the fridge until ready to serve.