This Mickey cake is surprisingly simple and elegant. We made this for a birthday party and it was a huge hit. It’s easier than it looks and a great time for kids.
- 4 oz unsweetened chocolate
- 1 C milk
- 1 C light brown sugar
- 3 Large egg yolk
- 2 C cake flour
- 1 t baking soda
- 1/2 t salt
- 1/4 C water
- 1 t vanilla
- 1/2 C (1 stick) butter, softened
- 1 C sugar
- 2 large egg whites
- 1/2 C of heavy cream
- 1 C of semi-sweet chocolate chips
- 1 C (2 sticks) butter
- 3 C powdered sugar, sifted
- 2/3 C cocoa powder, sifted
- 1 1/2 t vanilla
- 1/8 t salt
- 1/2 shot of espresso (more if looking for mocha flavor icing)
- 1/4 C heavy cream
Preheat the oven to 350 degrees
grease one 9" round pan and two 6" round pans
cook in a double boiler: chocolate, 1/2 C milk, brown sugar, 1 egg yolk
Remove from heat once smooth and thickened. Allow to cool to room temp.
sift together: cake flour, baking soda, salt
in a small bowl, combine: remaining milk, water, vanilla
In a large bowl, beat butter until creamy at high speed
Gradually add sugar and beat until fluffy (about 5 min)
beat in one at a time, remaining egg yolks
switch to low speed and add in 3 parts, flour mixture. alternating in 2 parts, milk mixture.
once smooth, mix in chocolate mixture.
In a medium bowl beat together egg whites on high. they should form stiff peaks
Fold egg whites into batter.
divide batter evenly into pans
Bake for 25 minutes and test with toothpick. Adding on time in 5 min increments until toothpick comes out clean.
In a small pan bring heavy cream to a simmer.
Pour over chocolate chips, stirring until smooth
let cool to room temp.
Mix together butter and powdered sugar
Add in cocoa powder, vanilla, salt, and espresso
blend on low for 1 minute
Slowly add in heavy cream
Beat on High for 4 to 5 minutes.
espresso is optional but if you add in a slight bit it really will make the chocolate stand out even more.