May 15, 2016

Glam Rock Layer Cake

When I came across this cake, I thought of my friend's daughter who's celebrating her birthday this month. I'm excited to have an excuse to replicate this awesome creation from Sweetapolita because it's such a fun cake. (And I don't have to figure out a volleyball cake or a Five Nights at Freddy's cake, which were other suggestions for this cake.)

Be sure to check out the original post at Sweetapolita for her notes, tips and such. She does a great job within her tutorial. (And her cake looked at least 10 times cooler than mine.)

Glam Rock Layer Cake
"Black" Chocolate Cake
2 1/3 cups flour
3/4 cup plus 1 Tbsp. black cocoa powder
1 1 /2 tsp. baking powder
3/4 tsp. salt
1 1/2 cups  buttermilk, room temperature
1/2 cup very hot water
1 cup unsalted butter, room temperature
2 1/2 cups packed light brown sugar
2 tsp. vanilla extract
4 large eggs, room temperature
1/4 cup mayonnaise, room temperature
1 1/2 tsp. baking soda
1 tsp. distilled white vinegar
Electric Purple Frosting
1 cup unsalted butter, room temperature
3 cups powdered sugar, sifted
1/4 cup milk
2 Tbsp. water
2 tsp. vanilla extract
Pinch of salt
Purple gel paste color
Black Frosting
2 cups unsalted butter, softened
2 1/2 cups powdered sugar, frosted
3/4 cup premium dark cocoa powder
1/2 cup hot water
1/2 cup sour cream
1 1/2 tsp. vanilla extract 
Generous pinch of salt
8 ounces premium dark (but not extra dark) chocolate, chopped or chips, melted
Black soft gel paste color
Sprinkles of your choice (1-2 cups, depending on size of the sprinkles)

For the cakes, preheat the oven to 350°F. Grease and flour three 9-inch round cake pans (may need to bake one layer, and repeat the process to bake other layers depending on oven size and amount of cake pans. Line bottoms with parchment if desired for easy removal.

In a large bowl, sift together the flour, cocoa powder, baking powder and salt. In a large measuring glass with a spout, mix together the buttermilk and water. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until very light and fluffy, about 8 minutes. Add the vanilla, and beat well. Add the eggs one at a time, mixing well (about 30 seconds) and scraping the sides of the bowl with a rubber spatula after each addition.

Lower the speed to the lowest setting, and add one third of the dry mixture until just combined, and add half of the buttermilk mixture. Repeat with the remaining flour and buttermilk mixtures. Remove the bowl from the stand mixer, and whisk in the mayonnaise.

In a small bowl, combine the baking soda and vinegar, and quickly add to the batter. Whisk until smooth, about 30 seconds. Divide one-third of the batter into each pan.

Bake the first two layers in the center of the oven until a wooden pick comes out with a few crumbs, 30-35 minutes. Let the cake layers cool on a wire rack for 10 minutes, and then gently invert onto the wire rack. (Wipe the pans clean and repeat with the final layers if needed.) Let all of the layers cool completely. The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 3 days or freeze for easier frosting.

To make the purple frosting, beat the butter on medium speed until very pale and creamy, about 8 minutes. Reduce the speed to low, and gradually add the powdered sugar, milk , vanilla and salt. Beat for 1 minute.

Increase the speed to medium-high, and beat until very light and fluffy, about 6 minutes. Add a few drops of purple gel paste until desired shade is achieved. (Frosting with keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable.)

For the black frosting, beat the butter until pale and fluffy, about 6 minutes. Sift together powdered sugar and cocoa. On low, add dry ingredients, water, sour cream, vanilla and salt. Beat until incorporated. Beat 2 more minutes on medium. Add melted chocolate, and beat on medium until smooth. Add a small amount of the black color (about 1/2 tsp.). Pulse until combined. Let sit for about 15 minutes. (The color will take awhile to reach it's true color.) Add more color if necessary, until desired black tint is achieved.

To frost, sandwich the cake layers together with the purple frosting in the middle. Make sure your layers are lined up nicely, wrap in plastic wrap and chill at least 15 minutes. Remove the cake from the refrigerator, and frost the entire outside of the cake with a thin layer of black frosting as a crumb coat. Chill at least 30 minutes until frosting begins to firm.

Frost the cake evenly and smoothly with the black frosting, reserving about 1 1/2 cups for the piped border. Chill cake another 20 minutes.You will want the frosting for the buttercream "poof" border to be very soft, in order to achieve the appealing peaks. Warm frosting in a small heatproof bowl for about 8-10 seconds, and stir. Fill a pastry bag fitted with a large plain round tip with the softened frosting and pipe some buttercream "poofs" around the outside of the cake top.

Pour your sprinkles into a medium bowl, and gently press sprinkles onto the bottom third of the cake, all the way around, letting the excess fall back into the bowl. You can also put the cake on a cookie sheet and let the excess sprinkles fall onto the sheet. Return the cake to the fridge until the buttercream poofs are very firm, about 30 minutes. Pour more sprinkles atop the flat exposed surface of the top of the cake. Cake will keep covered at room temperature for up to 3 days. Serve at room temperature.

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