My daughter turned 12 this year and in the Jewish religion it signifies a special age where a girl becomes a young independent woman.
So although she’s not really independent yet (and I’m ok with it – don’t get me wrong), I though the occasion calls for a special cake.
I thought quite a few days because I wanted to make it special enough for a young woman but not mature enough for a 12 year old girl, and then it hit me – Just make a cake that’s covered with everything she loves (which, to be honest, is mostly sugar these days so that wasn’t hard).
This cake does not have a long inventing story, it’s a simple one, just like the cake itself.
Its mixed quickly, baked quickly and is assembled easily – really!! I know it looks sophisticated but that’s the magic it brings with it!
You can top off with anything you like and you can change the frosting (or even just used whipped cream), it’s very versatile because you can cut out the layers in whatever shape you want, so basically every time you make it, it looks like a whole different thing – and that on its own makes my cake journey so-much-easier!
The layers are delicious and chocolaty and the dough itself is softened by the frosting (so it’s really important to make this day at least one day in advance – let the flavor and moisture soak).
After you made it and gave it a day in the fridge, feel free to top up with anything you like.
Shai was super excited to get this and as expected, there was no cake within 48 hours.
- 3 Cups All Purpose Flour
- ½ Cup Cocoa Powder
- 1 Cup Sugar (you can use ¾ if frosting is sweet)
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 Cup Unsalted Butter
- 2 Eggs
- 1 tsp Almond Extract (or vanilla)
- 1 Pack (8 oz.) Cold Cream Cheese
- ½ Cup Sugar
- ½ Cup Powder Sugar
- ½ tsp Vanilla Extract
- 1½ Cups Whipping Cream
- Preheat oven to 350G/ 180C
- Mix the flour, salt and baking powder in a medium bowl.
- In a separate bowl beat the butter and sugar until fluffy and then add in the eggs and almond extract and beat until batter is even.
- Combine the 2 bowls and mix just until fully incorporated and even.
- Divide the dough into 4 pieces and put aside (you can cover with towel to prevent from drying).
- Using a rolling pin, roll the first piece of dough between 2 pieces of parchment paper. Roll until you get a leaf about ½ cm thick (if it's thinner it's fine but will need to bake a bit less).
- Transfer to a baking sheet using the parchment paper it is on, and freeze for 10 minutes.
- After 10 minutes in the freezer, trace and cut the letter shape (I had the letter printed and cut from a paper so I used it as a stencil and traced it on the dough itself).
- Bake for 10-12 minutes.
- Remove from oven and let it cool completely.
- Repeat with remaining dough pieces (If you have a large baking sheet you might be able to fit 2 pieces on one sheet).
- In a medium bowl, beat the cream cheese with the sugars and vanilla extract until fluffy.
- In a separate bowl beat the whipping cream until it forms stiff peaks.
- Fold the whipped cream into the cream cheese mix and gently mix them until combined.
- Fill up a piping bag with the frosting and pipe small peaks on each layer, topping each layer with another.
- Finish off with piping frosting on the top layer.
- Once you're done, place in the fridge for AT LEAST 24 HOURS before serving.
- Before serving, add the toppings you like (like chocolates, waffles, candy and other goodies)
- Refrigerate any leftovers.
