Prepare to taste the cake that took Huron Mountain Bakery’s Joe Heck and Marybeth Kurtz from Midtown Bakery & Café all the way to the finals of “Winner Cakes All” on Food Network. This cake recipe combines these top bakers’ skills and delivers award-winning flavor straight to your kitchen.
Ingredients: Marybeth’s Mom’s Chocolate Cake
- 2 cups sugar
- 3 cups flour
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups cold water
- 2 teaspoons vanilla
- 12 tablespoons oil
- 2 tablespoons vinegar
Directions: Marybeth’s Mom’s Chocolate Cake
- Preheat oven to 350 F.
- Mix on low speed the sugar, flour, cocoa powder, baking soda, and salt. Then add the wet ingredients in order on low; water, vanilla, oil, and vinegar.
- Mix till smooth and pour into greased and papered round cake pans, wrap pans with cake strips.
- Yields two-8-inch round layers.
- Bake 50—60 minutes rotating at half of the time. Let cakes cool completely.
Ingredients: Joe’s Peanut Butter Cream Frosting
- 1 pound softened salted butter
- 2 pounds powdered sugar
- 1/8 cup heavy whipping cream
- 2 cups smooth peanut butter
Directions: Joe’s Peanut Butter Cream Frosting
- Whip softened butter until light and fluffy. On low speed, add powdered sugar slowly until incorporated.
- Add heavy cream and whip until medium consistency.
- Microwave peanut butter until just liquid, then on a low setting, add peanut butter and whip until desired consistency.
Ingredients: Joe’s Chocolate Ganache
- 675 grams Belgian chocolate
- 1 quart heavy whipping cream
Directions: Joe’s Chocolate Ganache
- Melt chocolate over a double boiler; remove from heat.
- Bring cream to a rolling boil. Stir half of the cream into chocolate until incorporated.
- Add second half of cream until combined and let it cool.
Cake Assembly Instructions
- Take one cooled 8-inch cake round and place on cake plate.
- Spread a thick layer of ganache over cake.
- On top of ganache, add one layer of buttercream frosting.
- Place second 8-inch cake round on top and use remaining buttercream to frost the entire cake (sides and top).
- Spread the remaining ganache over cake.
Category:
Is the amount of whipping cream for the ganach correct? It seems like a lot of cream. Also, why is the picture showing ganach on the top layer but the recipe is saying to top the cake and sides with the buttercream. What is the correct order of assembly?
Looks like a great recipe I’d like to make but……
the picture shows a ganache and sprinkles on top of the cake but the cake assembly instructions do not list these as a final step. Is there an error or a step missing?
Hello, we were not able to acquire an accurate photo of the cake. Please follow the recipe instructions. Thank you! =)
I baked this cake and was very happy with the results, however I did have to do some tweaking along the way.
The recipe for the cake itself is fine. I was a bit nervous because the batter tasted too floury to me, but the baked cake is quite good. A bit more dry than I prefer, but that’s just me. If I bake it again I’ll probably add some chocolate chips to the batter. Also be sure to use pans with high sides, preferably two inches high. The batter rises quite a bit while it bakes and will overflow in a shallow pan.
The frosting layers however. . . First off, that way too much ganache! I only used 1 1/2 cups each of whipping cream and chocolate, and I still had some left over.
The peanut butter buttercream frosting is amazing, but that recipe also would produce a bit too much. I got by using just one cup or so of peanut butter and one pound of powdered sugar. You can totally use more or less to your own taste if you want though. It’s so delicious I just wanna gobble it all up.
Nitpicking aside, it all came together for a damned good cake and is definitely worth the time and effort. I give it a solid 4/5 stars.