Last week was a bit of a cakey weekend. Two of my friends celebrated their 23rd birthdays last Friday, so I have two cake posts to do.
This was Isy's cake. I asked her what kind she would like and she said it was up to me! So I decided to make a funfetti cake, because they make me happy. I don't usually make chocolate cakes (or chocolate anything really) because I'm not the biggest chocolate fan, but we have so much in the pantry. And yes, I'm using up my dulce du leche... so sue me! ;) This was a light and fluffy butter cake but with an intense, dark chocolate icing and just hints of caramel. I thought about making it salted caramel, but thought it might be a bit much. It was perfect the way it is!
Funfetti Butter Cake
- 250g butter, at room temperature
- 1 cup caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 1/2 cups self raising flour
- 2/3 cup milk
- 1/2 cup rainbow sprinkles
Preheat oven to 180C or 160C fan forced. Grease two 6 cm cake pans and line with baking paper. Beat the butter, vanilla and sugar until light and fluffy. Beat in the eggs, one at a time, beating well until incorporated. Stir in half the flour until combined, then half the milk. Repeat with the remaining flour and milk. Mix in the rainbow sprinkles and then pour into into prepared pans.
- 1/2 cup thickened cream
- 100g dark chocolate, melted and cooled
- 200 g marscapone cheese
- 1/2 cup icing sugar, sifted
Beat the cream until stiff peaks form - be really careful to not overbeat! In a separate bowl, whisk the marscapone, melted chocolate and icing sugar until smooth. Fold the chocolate marscapone mixture into the cream, and ice the cake.
I only had these pictures from my phone of the cut cake and Isabel's celebrations at uni.
For some reason the top two layers were much more caramelly! Although I smeared equal amounts of chocolate marscapone icing and dulce du leche. Strange! The sprinkles were so pretty when it was cut!
Hope everyone had a wonderful weekend! xxx gee