When I asked if I could make a cake for my friend Heather’s baby shower, I was told that the theme was “Thank Heaven for Little Girls” and the colors were white gray and gold. That was it. I could have made anything. White cake, carrot cake, gingerbread, whatever. I guess because I wasn’t given more direction, I let my imagination do the deciding. You can say I got a little carried away when I made this Chocolate & the Kitchen Sink Cake, but I have no regrets.
There are all these drip cakes I’m seeing on the internet. They are usually topped to the gills with macarons or some kind of other dessert. I knew Heather liked chocolate. Oreos would make the frosting gray, I still had a sufganiyot kit I got from Judaica.com and well, meringues are just adorable. So, I decided to make all of it.
For the first time in two years I was able to get my Botox treatments for my Cerebral Palsy. Since the summer I have been on a mild cocktail of muscle relaxers to help with the pain. Now that I’m coming off the muscle relaxers, my capacity to get stuff done is pretty much incredible. I’ve never tried cocaine, but I imagine this is what a hit of cocaine would feel like.
Aaaaaand, that’s how the Chocolate & the Kitchen Sink Cake was born. This wasn’t easy to do. Oh no. This was five straight hours of carefully timed labor. Seriously, why did I need to make donuts? Why are there meringues? I don’t know. I just know it was delicious and looked super pretty.
This was also my first tiered cake, and that was pretty cool too. Heather is a first time mommy, and she’s having a little girl. I’m so excited for her! She got some great gifts too. I got her Baby Merlin’s Magic Sleep Suit, so I hope it proves to be a life-saver for her as it was for me.
If you are looking for a recipe for dark chocolate cake, oreo Swiss meringue buttercream or vanilla meringues, please be sure to pin the pic below!
- • 1 3/4 cup all purpose flour
- • 2 cups granulated sugar
- • 3/4 cup cocoa powder
- • 2 tsp. baking soda
- • 1 tsp. baking powder
- • 1 tsp. salt
- • 1 cup whole milk
- • 1/2 cup vegetable oil
- • 2 eggs
- • 1.5 tsp. vanilla bean paste (or 1 tbsp. of vanilla extract, or seeds from 1 vanilla bean)
- • 1 cup freshly brewed hot coffee
- 4 large egg whites
- • pinch of salt
- • 1 1/4 cups sugar
- • 3 sticks unsalted butter, very soft
- • 1 1/2 tbsp vanilla extract
- • 6 Oreos, ground
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 cup white granulated sugar
- 1/2 tsp vanilla extract
- 8oz semi-sweet chocolate
- 1/4 milk
- Fresh Raspberries
- Preheat oven to 350 degrees F.
- Butter and flour the cake pans.
- Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl and whisk thoroughly.
- In the bowl of a stand mixer, combine the milk, oil, eggs and vanilla. Slowly add the dry ingredients to the west and mix on low speed.
- Add the coffee to the batter, still mixing on low and scraping down the bowl with a spatula to make sure everything is fully incorporated.
- Pour the batter evenly into your 2 cake pans.
- Bake 20-25 minutes until a toothpick comes out almost clean (with some moist crumbs), and cool for 30 minutes. Once cool enough, turn them out onto a cooling rack to cool completely.
- Once the cakes have completely cooled, carefully slice off the rounded tops so you have flat, even surfaces on both sides.
- Fill a saucepan (large enough to fit your mixing bowl just a few inches, or you can use a double-boiler) with a few inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.
- In your stand mixer bowl, hand whisk the egg whites, sugar and salt just until combined.
- Place over simmering pot and whisk for several minutes until the egg whites are hot (about 140 degrees) and the sugar has dissolved into the egg.
- Place bowl on stand mixer and attach the whisk attachment.
- Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.
- Remove whisk attachment and replace with paddle attachment. Beat on low speed until mixture is completely cooled.
- Increase speed to medium and add butter pieces one at a time, and continue to beat until buttercream is glossy, smooth and thick. The buttercream won't come together at first and may look a little soupy, but just keep beating the buttercream until it becomes thick.
- Add vanilla and beat until combined.
- Throw in the raspberries and beat until the buttercream is a good pink color and the raspberries have been thoroughly broken up.
- Use immediately.
- Preheat oven to 225 F.
- Line two baking sheets with parchment paper or silpats.
- Beat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar. Beat until soft peaks form. Increase speed to medium-high.
- Slowly add sugar, 1 tbsp at a time, until it is dissolved and stiff peaks form.
- Beat in vanilla extract.
- Fill a piping bag with meringue, use a star tip. Pipe cookies.
- Bake cookies for 1 1/2 to 2 hours. Check them often.
- Turn the oven off, open its door and let them cool inside.
- Store meringue cookies in an airtight container away from any heat or moisture.
- See the kit you can buy at judaica.com or search sufganiyot on my blog for the recipe
- In a double boiler, heat the chocolate until completely melted.
- Add in milk until smooth.
- Place Oreo Buttercream on top of one of the layers of cake, and top with fresh raspberries.
- Place the next layer of chocolate cake on top and repeat until all layers have filling.
- Frost the buttercream smoothly on the outside of the cake.
- Using skewers, place mini sufganiyot on the cake where you see fit, likewise the meringue cookies.
- Place the chocolate drizzle on the cake's edges so it drips down the sides.