Mother's Day Chocolate Goddess Cake
Mother’s Day Chocolate Goddess Cake
The Chocolate Goddess reminds you to honor the most Divine Feminine, your Mother, this coming Sunday, May 12. Mothers are true goddesses, beautiful inside and out and who embody the spirit of love, protection, nurturing, care and sacrifice. These are the very same virtues that mythological goddesses of the past portrayed - those strengths and virtues were all inspired by real women.
Today’s women are strong, yet beautiful. They are powerful, but remain feminine, intelligent, and loving at the same time. These Mother Goddesses are courageous beyond belief, forfeiting themselves for their children and family. Each of us has goddess in her and should be empowered by the realizing just how magical and mystical our forces are. Every woman in the world has their own special set of enchantments and powers, just like mythological goddesses.
This Mother’s Day take time to honor your Mom and bake her an extra special chocolate cake. As delicious as it is beautiful, this cake has love written all over it.
Happy Mother’s Day!
And Remember
Always Stay in Touch with Your Inner Goddess!
MOTHER’S DAY CHOCOLATE CAKE INGREDIENTS
3 8 inch heard shaped pans
1 ½ cups Boiling Water
1 ½ cups Unsweetened Cocoa Powder, plus more for dusting
3 cups All Purpose Flour
2 teaspoons Baking Soda
1 ½ teaspoons Baking Powder
1 teaspoon Salt
½ pound, plus 2 tablespoon Butter at room temperature
1 ½ cups Sour Cream
3 cups Light Brown Sugar
3 large Eggs lightly whisked
1 tablespoon Pure Vanilla Extract
CHOCOLATE BUTTERCREAM INGREDIENTS
1 pound Butter
2 teaspoons Pure Vanilla Extract
2 pounds Powdered Sugar
1 cup sifted Unsweetened Cocoa Powder
1 – 2 tablespoons Whole Milk
VANILLA BUTTERCREAM INGREDIENTS
½ pound Butter
1 teaspoons Pure Vanilla Extract
1 pound Powdered Sugar
Pink Food Gel
1 tablespoon Whole Milk
CHOCOLATE DRIZZLE INGREDIENTS
5 ounces Semisweet Ghirardelli Chocolate (chocolate chips not recommended)
3 tablespoon of Butter
1 tablespoon Light Corn Syrup
DECORATION
Red Buttercream (store bought will work for this small amount.)
MOTHER’S DAY CHOCOLATE CAKE INSTRUCTIONS
Preheat oven to 350 degrees.
Boil water and dissolve cocoa powder. Set aside.
Butter the interior of three 8 inch heart shaped pans. Dust with more cocoa powder.
Combine flour, baking soda, baking powder and salt.
Cream room temperature butter.
Add sour cream, brown sugar, eggs, and pure vanilla extract.
Add cocoa mixture and dry ingredients together, alternating each on low speed.
Divide evenly into pans.
Bake 28-35 minutes ,until toothpick in center comes out with just a few dry crumbs.
Remove cakes from oven and place on a wire racks for 15 minutes.
Remove cakes from pans, place on wire racks and cool completely before frosting.
CHOCOLATE BUTTERCREAM INSTRUCTIONS
Beat Butter until creamy.
Add in vanilla.
Slowly add powdered sugar on low speed.
Add sifted cocoa powder, until well combined.
Add milk slowly to achieve desired spreading consistency.
VANILLA BUTTERCREAM INSTRUCTIONS
Beat Butter until creamy.
Add in vanilla.
Slowly add powdered sugar on low speed.
Add in pink food gel with a toothpick, a little at a time, until desired color is achieved.
Add milk slowly to achieve desired spreading consistency.
CHOCOLATE DRIZZLE INSTRUCTIONS
Wait until cake is assembled before making.
If drizzle is made ahead it will solidify and reheating is NOT recommended.
Break up chocolate into small pieces and place in heatproof glass bowl.
Cut up butter.
Add corn syrup.
Melt on power level 3, checking and stirring at 30 second intervals. Do not rush and use a higher power.
When a few bits of chocolate remain, remove from microwave and stir until all is dissolved.
Set aside briefly, until it slightly thickens.
CAKE ASSEMBLY INSTRUCTIONS
Frost top and sides of first layer with chocolate buttercream.
Frost top and sides of second layer with chocolate buttercream.
Add the third layer but only frost the sides.
Prepare chocolate drizzle.
Place drizzle in squeeze bottle and squeeze along edges of top layer and let runs down sides.
Frost top of cake with pink tinted vanilla buttercream making swirling designs with recessed spatula.
Pipe with red decoration along the top edge.
