Episode 206, 'Make Aloha'

Buttermilk Cake with Chocolate Frosting and Bittersweet Shavings

Cake:

Yellow cake mix for two round cakes

Eggs according to package directions

Vegetable oil according to package directions

Buttermilk in the amount package directions call for water

Icing:

6 cups powdered sugar

1 ½ cups unsweetened cocoa powder

1 cup (2 sticks) butter, softened

approximately ½ cup heavy cream

1 Tablespoon vanilla

Garnishes:

1 pound semi-sweet chocolate bar

whipped cream

8 maraschino cherries

1.  Prepare the cake rounds according to the package, replacing any water with an equal amount of buttermilk. Bake the cakes as two 8 or 9 inch rounds.

2.  Make the icing. Beat the 1 cup of powdered sugar into the softened butter. Add a slash of cream followed by another cup of powdered sugar. Continue adding a splash 1 cup of powdered sugar until all 6 cups have been incorporated and frosting is the desired consistency for easy spreading. The exact amount of cream will vary due to a number of factors such as height, temperature and moisture. Should be ½ cup give or take a few Tablespoons. Add vanilla and cocao powder. Add more cream if necessary.

3. Assemble the cake. Start by placing a dollop of frosting in the center of the intended cake tray. This will keep the cake in place as you assemble. Place the first cake on the tray. Spread the icing on the top of this cake. This will become the filling. Place the second cake on top of the iced first cake. Ice the top and remaining sides of the cake.

4. Garnish the cake. First shave the chocolate in curls using a vegetable peeler. If this gets tedious, you can use a grater for the bulk of the chocolate. Just be sure to get a few curls for effect. Cover the entire cake with chocolate shavings and curls. Place a candle in the center of the cake. Just before serving, add 8 dollops of whipped cream around the edge of the cake. Place cherries on each whipped cream dollop.