Dotty Dot Cake

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In my office, we have a nice little tradition to gather once a month to celebrate the birthdays of team members in that month. This is April’s team cake – Dotty Dot Cake. In the mood for colours.

It’s a six layer chocolate cake with white chocolate whipped cream and lemon curd buttercream.

Recipe adapted from Baking: From My Home to Yours
Makes 2 x 9 inch round cake

Ingredients:
For cocoa buttermilk cake:
(I increased this by 1.5 times to get 3 cakes/6layers, and used 8inch pans instead. You will get a taller cake)
250g all purpose flour
60g unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
226g unsalted butter, softened
150g sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
1 cup buttermilk
110g bittersweet chocolate, melted and cooled.

For white chocolate whipped cream:
170g premium quality white chocolate
1 1/2 cups heavy cream

For lemon curd cream:
Refer to my earlier post

5 cups italian meringue buttercream via Whisk Kid.

Method:
For the cake:
1. Preheat oven at 175C. Butter and flour 2 8inch cake pans. Line bottom with parchment paper.
2. Sift together flour, cocoa, baking powder, baking soda and salt.
3. Beat the butter until soft and creamy. Add sugar and beat till throughly blended into the butter.
4. Add the eggs one at a time, then the yolks one by one. Beating well after each addition and scrape down the sides and bottom of the bowl as needed. Beat in vanilla.
5. Add the dry ingredients alternatively with the buttermilk; Add dry ingredient in 3 portions and buttermilk in 2; mix only until each new batch is blended into the batter.
6. Fold the melted chocolate into the batter with a spatula.
7. Divide the batter between the cake pans and bake for 26-30 mins.
8. When done, let the pans cooled for 5 mins on the rack before turning cakes out to cool completely.

For white chocolate whipped cream:
1. Melt white chocolate in a bowl over simmering water.
2. Boil 1/2 cup of heavy cream.
3. When the chocolate is melted, remove from simmering water. Pour the hot cream into the chocolate and let it sit for a min. Stir chocolate gently until it is smooth. Let mixture cool till room temperature.
4. Whip 1 cup of cream till soft peaks. Add cooled chocolate all at once and whip till firm peaks.
5. Turn cream into a bowl and refrigerate for at least 2 hours, up to 6 hours.

For lemon curd cream:
Refer to my previous post

Assemble the cake:
1. Tint the buttercream in any colour you fancy
2. Divide each layer into half.
3. Fill each layer with white chocolate whipped cream and lemon curd cream alternatively.
4. Crumb-coat the cake with a layer of plain buttercream. Refrigerate till firm.
5. Frost the cake with more buttercream. It doesn’t have to be very smooth as most part will be cover with the buttercream dots
6. Fill piping bag with coloured buttercream and pipe away. I have used a Wilton 233 tip.

Shared at Lady Behind the Curtain on 03 May 2012.