I love birthdays.
Really, I do. Though this definitely wasn’t always the case. I was ‘that’ guy. You know, the one who will shy away from sharing their age, and goes out of his way to make sure absolutely nothing significant happens on that special day. No spotlights, no surprises, and definitely, most definitely, no one singing to him. I wanted to be the opposite of the center of attention. Flash forward to that dreadful, most feared (til now) of birthdays, when I turned the big 3.0. I was so afraid of what would happen when I crossed that age threshold. That I would immediately turn…old. Out of date. No longer relevant. Insanity! I’m more than aware how silly that it sounds, but I was scared of my birthday, or rather, what that age change implied about me and my situation.
When I turned 30, there was a shift in me. I can’t really explain it, other than it was like I was finally free, awake, self-assured, and ready to move on. It was like I finally realized what birthdays were intended for. An amazing feeling that came better late than never. Now, I can’t wait until my birthday. June 15, baby! I get so excited when I know that the special day is around corner. What I missed for so long was that birthdays are not a reminder of age, but a celebration of life. Friends & family getting together to be thankful for each other and life’s blessings. To eat, drink, and be merry. Together. I love everything about that.
I started a tradition a few years ago of making my own birthday cake. I love to be able to put my personal touch on something that my friends & I can all chow together. This year, I made this cake – a Chocolate Cherry Bailey’s Cake with Butter Cream and Fresh Fruit. So incredibly delicious!! The cake was long gone in minutes, with lots of recipe requests = win win!
Chocolate Cherry Bailey Cake with Butter Cream & Fresh Fruit
Serves 12
For the cake;
2 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup whole milk
2 eggs
2 teaspoons vanilla extract
1/2 cup olive oil
2 tablespoons Cherry Bailey’s
1/2 cup boiling water
For the ganache;
300 grams dark chocolate
2 tablespoons butter
1/2 cup whipping cream
For the butter cream;
1/2 cup butter (softened)
2 cups icing sugar
2 teaspoons vanilla
2 tablespoons whipping cream
To garnish;
3 1/2 cups mixed fruit ( I used a combination of raspberries, strawberries, blackberries, cherries, and fresh figs)
Bake time!
Preheat your oven to 350 degrees.
In the base of a stand-mixer fitted with a beater attachment, combine your flour, sugar, baking soda, baking powder, salt, and cocoa powder, and turn the machine on low to combine. Add your eggs, milk, vanilla extract, Cherry Baileys, and turn your mixer on medium speed to get everything combined. Turn your mixer up to high, very carefully add your boiling water, and beat for 1 minute.
Divide the batter between 2 greased 9 inch cake pans, and bake for 30 – 35 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then carefully transfer your cakes onto a rack, and cool for another 35-40 minutes.
While the cakes are cooling, get your buttercream and chocolate rocking.
In a stand-mixer, beat your butter until creamy (about 1 minute). Add your icing sugar and beat on low. Then add your vanilla and cream, turn up the mixer to medium, and beat until smooth. Set aside.
Fit a large, heat proof bowl over a saucepan filled with 1 inch of simmering water. Be sure the water is not touching the bowl. Add your chocolate, butter, and cream, and melt together. Stir until smooth, and set aside.
Place one cake on top of your cake stand (or plate). Spread the butter cream on top, getting it totally covered. Add about 1 cup of fresh fruit on top, and push down slightly into the butter cream. *if you use strawberries, half them. If you use cherries, make sure to remove the pits.
Place your second cake tier on top, and spread your chocolate ganache all over the top layer. Top with the rest of your fresh fruit.
Serve.
