On Sunday I hosted my monthly book club, which happened to fall on my friend’s birthday. A perfect excuse for a cake. We received a set of round springform pans as a wedding gift, which I love but hardly ever use. It’s hard to justify making a layer cake when I know I’m just going to eat it all. However, I recently discovered this blog and her cakes have inspired me once again.
This cake was delicious. The rosemary added a savory element that balanced out some of the sweetness. Keith loved it, and he’s not a sweets guy or a cake lover. I loved it, and I am usually a bigger fan of the white cake / chocolate frosting combination. We have a couple pieces left for dessert tonight and I’m going to be sad when it’s gone.
I followed the Magnolia Bakery Super-Rich Chocolate Cake recipe exactly. The recipe made two 9-inch round cakes, so I made another half batch for the third layer. I made the layers a few days in advance and froze them for easy assembly.
- Four sticks butter
- Three cups powdered sugar
One day prior to frosting, melt two sticks of butter in a pan with a few springs of rosemary (roughly chopped). Let the butter sit out overnight and melt it down again the next morning before straining out the rosemary. Put the butter in the fridge to harden a bit (not too much), and then mix the rosemary infused butter with two sticks softened butter, powdered sugar, a splash of vanilla and a little bit of milk. I could have used a little more, so make one and a half times if you really like frosting.
Assembly was a breeze with the frozen cakes. The frosting was thick enough to hold up under the layers but very spreadable. If you want to frost “naked-style,” I will advise spreading the frosting up to and over the edge of each layer. I had to pipe frosting in between the layers before I could smooth it all out. Happy baking!