One of my little guys turned 5 last week. He is truly incredible. this cake was AMAZING.
The outside is my vanilla buttercream, inside (swipe to see inside) was my All-American chocolate cake, Chocolate Ganache Buttercream (recipes posted in previous posts), & a new White Chocolate Whip filling. I'll share that in another post soon. On top of the white chocolate whip filling, we put chunks of Twix candy bars (my sons pick of candy to go inside). The incredibles belt & symbol were made of marshmallow fondant (recipe in my 4th of July cake post). I love my All-American Chocolate Cake recipe. This time, I decided to try subbing 1t. of the baking powder for 1t. of baking soda. Usually I am opposed to baking soda in a cake because I can taste it. But chocolate is an exception. I love my chocolate cake with only baking powder, as it creates a fine crumb result. But if you like larger air bubbles, or a larger crumb, then try this sub in my recipe. Still amazing. It does rise more this way. It barely didn't overflow in my 3 8" (2" high) pans. It would probably do well in 4 8" pans. But it worked well in my 3 pans too. I was able to cut off tops (I needed to because it almost overflowed & created a muffin top effect, I didn't mind having tops to taste ) & it was still tall enough to cut each layer in half for thinner layers. I separated the first 3 thin layers with a cake board inside & did 3 more thin layers on top of that. I love doing this for parties. Makes a tall cake easier to serve. Try making this cake, I wish you could've had a slice!