Hello friends! To answer your question that I’ve been asked recently, “I did not stop blogging!” The thing is life has been really crazy lately. So busy that sometimes I even need to find time to breathe.
One of the important engagements is the Christmas cookies gift boxes. Although this is my third year doing this, things aren’t getting any easier. Having more orders is definitely one of the surprisingly happy reasons.
And therefore I’ve been dealing with cookies for two months now. Making doughs, cutting, freezing, baking, counting, packaging cookies… Huge hugsssss to my husband, the most trusty delivery man who is helping me deliver those cookie boxes to my clients. And in case you haven’t heard, here in Vancouver is snowing like crazy. Driving is not fun!
Anyhow, I just wanted to quickly post the recipe of this cute little chocolate snow cake. A super simple, delicious and time-saving dessert for your big parties coming up in Christmas. A one-bowl chocolate cake with light and snowy whipping cream! THAT IS IT!!! And if you want, bake some cookies and use them to decorate the cake. Easy, right?!
Ingredients (one 5-inch 3-layer cake):
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
1 cup whipping cream
1 tablespoon powdered sugar
White Chocolate Ganache
50 grams white chocolate, cut into small chunks
2 to 3 tablespoons heavy cream
To prepare cake, preheat oven to 350F. Grease three 5-inch cake pans and line bottoms with parchment paper. Set aside.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among the prepared cake pans. Bake for 18 to 20 minutes. Remove from oven and let cakes cool completely.
Run a pairing knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper circles.
To prepare whipped cream, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream and powdered sugar until it holds firm peaks.
To assemble the cake, sandwich each cake layer with a thick layer of whipped cream. Top with a final layer of whipped cream. Use an offset spatula to smear the cream squeezed out between the cake layers along the sides of the cake to create the naked cake effect.
Cover and chill the cake in refrigerate for 30 minutes.
To prepare ganache, place the chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth. Let cool slightly.
Remove cake from the refrigerator. Pour ganache over the top of the cakes. Use an offset spatula to gently push the ganache over the sides of the cake to create the dripping effect.
Decorated the cake as desired.
Cover and refrigerate the cake before serving.