Thanksgiving fell four days before my Grandma’s birthday. She the best grammy ever! I love her so much and needed a super pretty birthday cake for her to blow out her candle in. After much debate, I finally settled baking Pioneer Woman’s Chocolate Sheet Cake in 2 8-inch pans an filling the layers with the delicious glaze. I then coated the entire cake with chocolate butter cream. I used Magnolia’s recipe but added about 1 cup of the chocolate glaze and a couple of tablespoons of cocoa powder. It was the fluffiest, airiest, most melt your mouth buttercream.
To make the cake, follow these instructions, except bake it in 2 8-inch or 7-inch pans until a toothpick comes out clean. It will take longer than the time on the original recipe, about 30 minutes.
Wanna know the great part about this, you can freeze the cakes! Yup, once baked, allow to cool completely. Loosen the spring form around and allow to finish cooling. Once completely cool, reattach the outer spring form part, I don’t know the technical name of that. Anyways, wrap wax paper and then in lots and lots of tinfoil. Place in freezer until ready to tackle. Remove from freezer when ready and allow to thaw completely.
Also make the frosting Pioneer Woman puts on top of her sheet cake. This can be made a few days ahead as well and stored in the fridge. It will get ROCK hard so leave out to thaw as well and microwave if necessary.
To begin, lop of the top dome part of each cake and then cut each layer in half to create four layers. Place the bottom on a cake circle and top with some of the delicious chocolate glaze.
Repeat with each of the four layers, however, do not put the glaze on the top layer. That is reserved for the buttercream. Oh, and don’t use all of the glaze. Make sure you save about 3/4 to 1 cup of the good stuff.
Now make the Buttercream. I used Magnolia’s Recipe and added the leftover chocolate glaze (about 1 cup) and about 3 tablespoons of unsweetened cocoa powder. Depending on how much glaze you use in the frosting depends on how much cocoa powder to use so taste test. Yup, test testing is a must.
And then frost that beauty of a cake. I showed step my step on my 1 year anniversary post how I frost a cake. The only difference is that I did not use a crumb coat. Be it the texture of the cake or the lightness of the frosting, a crumb coat was not necessary.
I did a star detail around the bottom and top border for some flare. Using a star tip, just press frosting out, stop and then lift of the bag. Make sure you stop squeezing before you lift! Crucial.
Topped with this “Happy Birthday” Chocolate decal purchased from New York Cake and Bake. I have never been there but my mom has and we are going tomorrow today! I’m so pumped! Can’t wait to show you what I get!!!
Chocolate Cake: Found Here and Here (baked for ~30 minutes in 2 7 or 8-inch pans)
Glaze: Found Here and Here (can be ahead and stored in fridge)
Buttercream: Found Here + 1 cup glaze + 2-3 Tablespoons unsweetened cocoa powder
With love and cupcakes,