From chef Mathew Woolf
A note from Chef Woolf:
We originally created this cake for Mother's Day. The cake design always reminds me of my mum because she liked pink roses. Growing up, my brother was a baker, so it was something I was around. I used to make cakes as a kid, but looking back, they were terrible: I could never wait for them to be cooked. I didn't have the patience for baking when I first started cooking, but I actually find it very therapeutic now. My pastry skills have evolved quite a bit, and now I oversee the pastry department at the Rainbow Room!
Chocolate cake ingredients:
- 2 cups flour
- 2 1/4 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder (you can add coffee powder or extract)
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
vanilla buttercream frostinG:
- 1/2 cup shortening
- 8 tablespoons (1/2 cup) butter
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2 tablespoons milk
- Any food coloring you desire (I use red and yellow)
cHOCOLATE cAKE INSTRUCTIONS:
- Heat oven to 350 degrees. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
- In a large bowl or the bowl of a stand mixer, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs and vanilla to flour mixture and mix together on medium speed until well combined.
- Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Sandwich the vanilla buttercream between the cakes to your desired thickness — the rest will be used to decorate.
Vanilla Buttercream instructions:
- In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
- Gradually add powdered sugar, a little at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Gradually add milk. Beat at medium speed until light and fluffy.
- Add any food coloring you wish, and place in a bag with a star tip. Do your best at making rose shapes.