Mothersday Chocolate Cake

This mothers day I decided to bake my mother a cake.  My previous attempts at layer cakes came out okay…but I always had issues with the stacking.  That’s why I decided to make a heavier, pound cake, just to see if it would stack better.  I chose to fill the cake with a nice layer of strawberry jam, covered in chocolate butter cream icing. I then decorated the edges with pink glitter fondant hearts.
The result was very good.  I had no issues with the stacking.  It is a bit dense, and slightly dry.  So in future I would maybe try adding more jam to the middle or coating the cake in a coffee or chocolate liquor.  But overall I was extremely happy with my result.
Ingredients for the cake:20160507_151906
1 cup (2 sticks) butter, room temperature, plus more for greasing the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup vegetable shortening
3 cups sugar
5 large eggs, room temperature
1 cup milk
2 teaspoons vanilla extract

Pre-heat the oven to 350 degrees F. Grease a 10-inch tube pan wit butter.
Sift the flour, baking powder, salt and cocoa together. Set aside.With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.

Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.

Ingredients for the Icing:  20160509_060755125

50g Soft Butter
2Tbsp Water
1Tbsp Cocoa Powder
1 1/2 cups Icing Sugar.

Whisk butter and icing sugar together. Add water and cocoa powder. Whisk together. (Add water slowly to make sure that the icing is the right consistency)


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