My favorite munchkin is going through a Space Phase. Rockets, Planets, Robots — we are enjoying discovering them all. For his sixth birthday, I attempted a rocket ship themed cake (not my best creation):
So when I found a cool space ship cake pan, I had to get it and try again. This time, I used a moist dark chocolate cake and decorated it with whipped cream and berries instead of frosting.
One note: This is my first time baking with Zulka Morena Sugar, a not-to-sweet unrefined sugar from sugar cane grown with no GMOs on small farms that use sustainable farming practices. I was very pleased with the result.
2 sticks of unsalted butter, softened
2 cups sugar
2 large brown cage-free eggs
4 tablespoons Hershey’s Dark cocoa powder
2 teaspoons vanilla
7 ounces (1 container) of plain 2% greek yogurt
2 teaspoons baking soda
2 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1 cup very hot water
1/2 cup dark chocolate chips
2 cups very cold heavy whipping cream
2 tablespoons sugar
assorted berries, washed and sliced
How I Made It:
Preheat the oven to 325 degrees and prepare two cake pans with baking spray. (This recipe filled the rocket pan and a small loaf pan.)
In a standing mixer, beat the butter and 2 cups of sugar together on medium speed until combined. Sift the flour, baking soda, and salt together in a separate bowl.
Add the eggs to the butter mixture one at a time, and then the vanilla, beating to combine. Add the cocoa powder one tablespoon at a time, mixing at a medium-low speed (otherwise it will POOF and make a mess).
Mix in the yogurt at medium-low speed. Slow the mixer and then add the dry ingredients in three batches (be careful of the dreaded POOF). You’ll have a thick batter.
Turn the mixer off before slowly pouring the hot water into the batter. Turn it on the lowest speed so the hot water doesn’t slosh out. You can speed it up a bit as it combines. Now you’ll have a thin, watery batter. Add the chocolate chips as the last step.
Pour the batter into the cake pans. Bake them in the center of the oven for 45 minutes or until a cake tester comes away clean but for a few crumbs. Let the cakes cool completely before decorating.
Don’t make the whipped cream until right before you want to decorate and serve the cake. Chill the mixing bowl and whisk in the freezer for 30 minutes prior to making the whipped cream. Assemble the bowl and whisk on the mixer, and then pour the whipping cream into the mixing bowl. Whip the cream on high speed until it starts to peak. Sprinkle the cream with the two tablespoons of sugar and continue to whip it until it reaches a thick consistency. Be careful not go too far or you’ll end up with butter.
Top the cake with whipped cream and decorate with the berries.
How It Turned Out:
Out of this world!
Okay — really it’s just a yummy chocolate cake with sweet fruit and cream. Getting to share it with such a bright star is what made it special.