One of the most important things necessary to sculpt a novelty cake is a perfect base. A cake that can be cut and manipulated without falling apart. A cake with a soft crumb and yet taste delicious. This chocolate cake perfect for carving will prove the best sculpting cake recipe for you.
Makes 2 x 7-inch cakes or one 9 x 13-inch rectangle cake
In the bowl of a stand mixer with the paddle attachment. Cream soft room temperature butter, sugar, and eggs until light and fluffy. Then add the vanilla extract.Pro tip - for this method to work the butter must be soft at room temperature otherwise the batter will be very lumpy. Alternatively, you can cream the butter and sugar first then add the eggs one at a time.
Next, add the flour mixture followed by the buttermilk and coffee in three batches.
Pour into your baking pan and bake for about 30 to 35 minutes until a skewer inserted into the center comes out clean.Pro tip - if using two pans the baking time will be reduced to about 20 to 25 minutes.
Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decoratePro tip - it is very important that the cakes are completely cooled before frosting. Otherwise, the frosting will melt on the warm cakes.
Once cooled wrap in two plastic wraps, followed by aluminum foil. Place in the freezer for at least one hour before you carve into it.Pro tip - freezing the cake for an hour will make it easier to carve with fewer cake crumbs. But, freezing it hard will make it difficult to carve with more crumbs.
Make sure all your ingredients are at room temperature so you have a smooth, not curdled batter.
Make sure the butter is at soft room temperature otherwise the batter will be very lumpy. Whip the butter, sugar, and egg mixture until it is light and airy. If the mixture curdles, add a teaspoon of flour and whip some more.
Preheat the oven well in advance so you do not have to wait once the batter is ready.
It is best to bake cakes on the center rack alternatively, rotate the cake pans halfway through baking for even baking.
Cake strips are highly recommended to prevent domes that way you do not lose too much cake.
Once decorated the cake does not need to be refrigerated unless you use perishable frosting or filling
It can stay at room temperature for two days or in the fridge for up to 5 days.
Once cut always cover the cut side of the cake with plastic wrap so the cake does not dry out.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you