Writers block is no joke guys.
I’ve been sittin’ here on the pictures and crumbs of a delicious cake for weeks now, and I just have nothing to say.
Actually, I always have things to say. But nothing that makes any sort of sense or has anything to do with cake.
Would it be weird if I just started posting pictures of cake? Maybe threw a recipe up there and called it a day?
Probably a little weird.
I feel like this writers block accurately describes everything going on in my brain right now. I think it’s called Overwhelm Mode.
You know what I’m talking about. Right?
When you just have so many things going on and your to-do list has become so long that all you can do is sit and maybe stare blankly at a tv?
Yeah, that’s Overwhelm Mode. And it’s here in full force.
But sometimes, while staring Sleepless in Seattle for the millionth time, there’s a burst of motivation. And all I wanted to do was bake a cake.
And drink beer.
Bake a cake and drink beer.
Look at that! I accomplished two things!
I really wanted a thick coating of rich chocolate frosting and a delicious moist yellow cake to put it on. I found this delicious looking chocolate buttercream, and went to town. It made a little less than I had wanted though, so after filling the cake with the buttercream, I decided to top the cake with a chocolate ganache as well. I only had buttermilk, so I decided to try a buttermilk ganache recipe I found. It was a little grainier then I would have preferred, but all in all still tasted great.
Frosting for everyone!
Yellow Butter Cake
Adapted from Annie’s Eats
1 cup unsalted butter, room temperature
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla
1 1/4 cups buttermilk
- Preheat over to 350 degrees.
- Prepare two 9-inch round cake pans by lining the bottoms with parchment paper and greasing the sides.
- In a medium bowl, combine flour, baking powder, and salt. Mix well and set aside.
- In electric mixer bowl, cream together butter and sugar until light and fluffy.
- Add eggs to mixer bowl one at a time, followed by vanilla.
- Keeping the mixer on low, alternate adding the flour mix and buttermilk, beat until just combined after each addition.
- Divide the cake batter between the two prepared pans.
- Bake 30-35 minutes or until a toothpick inserted in the cake comes out clean.
- Let cakes cool about 20 minutes on a wire rack before removing from pans.
- Let cakes cool completely before frosting.
Chocolate Buttercream Frosting
Adapted from Love To Be In The Kitchen
- 1 cup unsalted butter, room temperature
- 1/2 cup cocoa powder
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 Tablespoon heavy cream
- In a mixer bowl with whisk attachment, beat butter about 20 seconds, until smooth.
- Add cocoa powder to the butter and beat until mixture is well combined.
- Add powdered sugar about one cup at a time until sugar is combined. Add salt.
- Scrape down bowl, add vanilla, and beat on medium speed until well mixed.
- Increase speed to medium high and add heavy cream one tablespoon at a time.
- Mix until light and fluffy.
Chocolate Buttermilk Ganache
Adapted from King Arthur Flour Community Recipes
- 1/2 cup buttermilk
- 1 1/4 cup semisweet chocolate
- 1/2 tablespoon butter, chilled and cut into small pieces
- Heat buttermilk until just starting to boil, stirring occasionally.
- Add chocolate and stir until fully melted.
- Add butter and stir slowly.
- Strain if needed, allow to cool.