One o’clock rolls around and you realize that hey! You should start making the cake. You have your blueprint handy but you don’t know where to begin. Eventually, you decide to start melting chocolate and throw cocoa powder into various batters. Your kitchen looks like a chocolate volcano just went off inside it but no worries, you’re on a mission here – you’re making your birthday cake, woopa!
You throw together a cake batter, bake it, and then move on to make a basic protein frosting. You throw the frosting onto the cake (while feeling like this dog), and, at the last minute decide to melt some dark chocolate for the top so you can get that cool melted chocolate effect you’ve seen on fancy cakes. While you’re doing this though, you realize that no one just melts chocolate and pours it on top of a cake, not without adding some kind of cream to the melted chocolate to turn it into a ‘ganache.’ Without the cream, the chocolate on top will turn into a hard chocolate crust. “But hey!” you say to yourself, “what’s not to love about a chocolate crust, albeit a hard one?”
As you start pouring the chocolate onto the cake, you notice that the chocolate is going all over the cake platter instead of ON the cake, noooo!!!! (Taking ‘procedural’ photos can be… tricky – c.f. my professional milk shot). Then you notice that you only have enough chocolate to cover half the cake. Oh well, no worries – you’ll just cocoa-dust the other half.
Finally…. it’s done. You stick it in the fridge, wait for your people to arrive, enjoy (a deliciiiiiiiious dinner) and PHHHHHHHHHHHHHHHHHHHH!!!!! You blow out your candles to mark the beginning of another brand new year full of excitement and POW!
Below you’ll find the recipe. It’s very versatile, easy, and fun! But please do pay attention to the Notes at the bottom of this post because they contain a lot of very important information on substitutions and flavors. Ready to do this? Let’s go:
[ultimate-recipe id=”15390″ template=”101″]