My Sister's Birthday Cake

My younger sister asked for an absolute artery clogging, horrifically unhealthy, yet absolutely decadent creation this year for her birthday. I had suggested an ice cream cake; this way I could make it ahead of time and be able to hang out with her while she visited. It turned out great; stout, but so tasty!

Death by Chocolate Cake

Bake the chocolate layer cake:

Cream together:

1 2/3 cups sugar (I use evaporated cane juice)

1/2 cup softened unsalted butter

1/4 cup shortening (use the unhydrogenated kind, like Spectrum)

Beat in 2 eggs, one at a time

Add:
1 tsp vanilla

1 1/4 cups 2% milk

1 tsp salt

1 1/4 tsp baking soda

1/4 tsp baking powder

2/3 cup unsweetened baking cocoa

2 1/4 cups cake flour

1 tsp instant espresso powder, optional (available from King Arthur Flour; it brings out the chocolate flavor, making it more intense)

Beat on low until combined, about 30 seconds, scraping the sides as necessary. Increase speed to High and beat for three minutes, no less! Pour into 2 greased 8" cake pans (I put parchment on the bottom). Bake at 350 degrees for 35-40 min, or until a toothpick comes out clean.

Cool IN pans for a moister cake, or on wire racks for a drier texture. Trim as needed, then wrap well and freeze.

Fill with 2 pints softened Haagen Daazs Chocolate Peanut Butter ice cream. (As my sister wanted!!)

Level, the place top layer on and freeze until firm.

Make the whipped ganache.

Whipped Chocolate Ganache

Chop 10 oz chocolate in a food processor (I like using 1/2 milk and 1/2 dark or semisweet).

Heat 1/2 cup creamand a very small pinch of salt to simmering on stove top. Watch carefully! With processor running, drizzle slowly over chocolate. Run 1 minute, or until melted.

Add 1/2 cup powdered sugar and 1/2 tsp vanilla.

With processor mixing, slowly add 1 stick of softened unsalted butter, 1 tbsp at a time, until incorporated. Cool to touch.

Whip at full speed using the whisk attachment of your Kitchenaid mixer until light and fluffy and tripled in volume. (This may take a while!)

Frost cake quickly, as this icing will become thick and more solid as it sits. I Used Newman's Own Dark Chocolate Peanut Butter Cups for decoration.

Freeze well wrapped until needed! Oh, and don't read the nutrition facts until after you've had a piece!

(For 1/10th of this cake, you're looking at approx 958 calories and 59 grams of fat. YIKES!