I made this delicious cake in march, it is sitting in my drafts from that time. When you are stuck with bloggers block, you know it is going to take sometime to spring back to your usual blogging routine. It is been almost 2 months now, since i took my camera out to shoot some food.
I m happy atleast to end this dry spell here, with this post. This carrot chocolate cake was made during my kids summer vacation. We have a hobby of cake browsing, my lil one enjoys to do it all the time with me. One such browsing, we came across this ice cream cone cake and he wanted me to make it. Their wish was delivered in the summer holidays and both the kids were happy seeing the chocolate dripping cake stuffed with their favorite oreos, nuts and chocolate.
This is a perfect cake for any celebrations. Kids would definitely love the toppings, so just with your imagination, i had some oreos, walnuts and half broken hershey’s. Do try and let me know how you liked it by tagging me #icampinmykitchen.
1.5 cups of Whole Wheat flour
4 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar (kindly see notes)
1 large carrot, grated
1.5 tsp vanilla extract or orange blossom water
1/2 cup oil
1 cup buttermilk ( you can also use 1/2 curd and 1/2 water,whisked well together)
1/4 cup of warm water (if needed)
200 grams unsalted butter
4 cups icing sugar
1 tsp vanilla extract
1 tbsp milk
100 gram lindt dark chocolate
Melted in the microwave
Hershey’s bar Chocolate
- All ingredients must be at room temperature. Preheat the oven at 170C. Line 2, 5 inch cake pan or 1, 8 inch cake pan with oil and parchment paper.
- Sift together whole wheat flour, cocoa powder, baking powder and baking soda. To this add the grated carrot and mix well.
- In another bowl, take buttermilk, add oil and the vanilla extract/orange blossom water and whisk well to combine.
- Now slowly add dry ingredients to the wet in 3 batches and using a spatula combine. Do not do it vigorously. The flour and the liquid should mix well, leaving no traces of flour. If you feel the batter is too thick, add warm water to it and make it to pourable consistency.
- Divide the batter into two cake pans and bake the cake for 45-60 minutes or until done. Mine was done around 50 minutes. Insert a toothpick in the centre of the cake, it should come clean, that shows the cake is done.
- Remove the cake out of the oven, let it sit for 5 minutes, then slowly run a knife around the edges of the cake and unmould it on to a wire rack and let it cool completely.
- If serving the cake as such, slice it warm and serve. As i was frosting the cakes, i cling wrapped them and refrigerated until use.
- Take the butter in a large bowl, using a eletric beater, beat until smooth and fluffy, for abotu 3-5 minutes. Next add sugar, vanilla extract to the fluffy butter and beat again until sugar is completely incorporated with butter, Now check the consistency, it will be a bit thick, add 1 tbsp of milk to it and mix well, to get a smooth fluffy butter cream.
- If you still feel the cream is too thick, add another tbsp of milk and whisk. I usually make the buttercream, just before i frost my cakes.
Fill and frost the cakes
- Remove the cake from the refrigerate. Using a serrated knife, level the tops by trimming the dome/mound on the cake. Do not throw away these scraps, we will be making the cake pop with these, to be used as icecream ball.
- Once leveled, slice the cakes into two halves horizontally using the serrated knife. So, now we have 4 slices of cake to be filled and frosted.
- Keep a cake board/plate ready, put a blob of buttercream frosting in the middle so the cake doesn’t move while frosting.
- Place a cake layer on top. Brush the top with simple sugar syrup.Fill the top of the cake with buttercream frosting. Place the second layer bottom side up. Brush the top again with simple sugar syrup, fill again with some buttercream. Repeat this step for all the slices of the cakes. Once done, crumb coat the cake with frosting. This seals the crumbs well and gives a neat finish to the final decoration.
- Let the cake sit for 10 minutes in the refrigerator after crumb coating. Add another layer of buttercream frosting around and on top of the cake and using a offset spatula, smoothen the top and the sides. Let the cake sit in the refrigerator for 10 minutes, before adding the topping.
To make the ice-cream ball
- Use the leftover tops of the cake, crumble them together in a bowl, add few blobs of buttercream to ti and bring it together to a ball. Dip it in chocoalte sauce and let it dry for 10 minutes.
Assembling the toppings on the cake
- Let the cake sit atleast 2 hours in room temperature prior to cutting. Assemble the toppings just before cutting, so it stays fresh.
- Place the cakepop ball, dipped in chocolate sauce, in the centre of the cake, take a waffle cone, dip the eges in chocolate sauce and place it tightly on the cake ball.
- Now add crushed oreos, hershey’s chocolate, toasted nuts and drizzle the chocolate sauce all over, so it drips on the sides of the cake. Add some crushed oreos to the sides of the cake.
- Cut and serve and enjoy the slices with a generous drizzle of chocoalte sauce.