September Birthday Cake

Chocolate sponge, chocolate pudding, coffee mascarpone whipped cream, blackberry raspberry jam, and cream cheese whipped cream, this is my dream September birthday cake.

Why do you soak a cake?

Layer cakes are often “soaked” with a simple syrup to keep them moist or save a dry cake. In this case I wanted to make sure the cake didn’t dry out once assembled so I soaked it with a milk soak which I find a little less sweet than a regular simple syrup.

What if I want more chocolate?

Instead of doing two layers of cream cheese whipped cream and jam you can halve both of those and double the chocolate pudding and espresso whipped cream! Then layer alternating but start and end with the chocolate and espresso fillings!

How to not over whip cream?

It’s incredibly easy, frustratingly so, to over whip mascarpone whipped cream. Therefore you need to stop whipping the moment lines start to appear – the lines should disappear when you stop whipping. It will seem a bit runny still but put it in the fridge and it will thicken. It’s ok if it is still runny as long as it’s thick when you begin to assemble.

Tips for making the September Birthday cake

• To avoid over whipping the coffee cream, stop whipping the moment lines start to appear – the lines should disappear when you stop whipping. It will seem a bit runny still but put it in the fridge and it will thicken. It’s ok if it is still runny as long as it’s thick when you begin to assemble.
• Make sure all the the butter and eggs for the cake are at room temperature – this will help get a smooth and fluffy cake batter.
• Usually if I’m using USA pans, I don’t worry about my cake sticking but this chocolate cake has a tendency to stick. I recommend using a baking spray with flour in it on the bottom of the cake pan.
• Don’t store the freshly baked cakes in the fridge, it will dry them out. Leave the freshly baked cakes, wrapped in plastic at room temperature until you assemble.
• To assemble this cake you’ll have the best success with a sheet of acetate and a cake collar. I love this cake ring from ikea but any ring or even a springform pan will work to create the stability to stack the cake. For crisp edges you’ll also want to use a sheet of acetate, this is more optional but it will give you a cleaner finish.
• If you want more chocolate, instead of doing two layers of cream cheese whipped cream and jam you can halve both of those and double the chocolate pudding and espresso whipped cream! Then layer alternating but start and end with the chocolate and espresso fillings!

Additional Cake Recipes to try!

• Raspberries and Cream Cake
• Marble Bundt Cake
• Chocolate Layer Cake

September Cake Ingredients

• All Purpose Flour: Any all purpose flour will work for this cake!
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date!
• Cocoa Powder: Both dutch processed and natural cocoa powder will work here.
• Salt: A little bit of salt enhances the flavors and balances out the sweetness.
• Vanilla Extract: Vanilla extract and vanilla bean paste add flavor and enhances the chocolate and coffee flavors.
• Eggs: I use standard large eggs from the store. There are whole eggs in the batter, egg yolks in the pudding, and whites in the buttercream.
• Sugar: This chocolate cake uses granulated sugar in the cake batter, milk soak, chocolate pudding, jam, mascarpone whipped cream, and buttercream. Brown sugar is used for the cream cheese whipped cream.
• Sour Cream: Sour cream adds moisture and richness to the cake – full fat greek yogurt will work too in a pinch!
• Butter: Butter adds moisture and richness to this cake, just make sure it is at room temperature. Salted butter is also used for the buttercream.
• Olive Oil: Olive oil or another neutral oil works with the butter to create a moist cake.
• Espresso: Two shots of espresso or 3 ounces of strongly brewed coffee will work for the cake. Instant espresso powder is also used for the coffee mascarpone cream.
• Starch: Starch helps to thicken the pudding, I recommend using corn starch!
• Milk: Whole milk is the base of both the pudding and the milk soak.
• Chocolate: 60% semi sweet chocolate is used in the pudding, and milk chocolate is used in the buttercream.
• Mascarpone & Cream Cheese: Mascarpone and Cream cheese are used for two of the fillings – make sure they are cold!
• Jam: Homemade jam made from blackberries and raspberries to control the sweetness is best.

How to make a September Birthday Cake?

• Preheat the oven to 350 F and place a rack in the middle of the oven.

Chocolate cake batter

• In a medium mixing bowl add in the butter, sugar, salt, vanilla, and oil. Beat until combined.
• Add in the cocoa and beat once more – then all three eggs and beat until smooth on medium high speed.
• Pour in the espresso or strongly mixed coffee and mix, then the sour cream and mix again.
• Lastly add in the flour, baking soda, and baking powder. Beat until just combined, be sure to scrape the bottom and sides of the bowl and mix once more.
• If you have two 8″ pans you can bake half the batter in each one at the same time. If you only have one, bake half the batter and keep the second half covered in the fridge. Bake the second half once the first cake is done.
• Spray your cake pan (or pans) with a nonstick baking spray and pour in the cake batter. It should be approximately 500 grams of batter in each pan. Smooth out the top, then bake in the hot oven for 15 minutes.
• After 15 minutes, rotate the cake 180 degrees and bake for another 8-10 minutes until a toothpick inserted in the center comes out clean. If baking both at the same time it may take a little longer to bake.
• Leave to cool for 10 minutes before flipping the cake(s) out. Let it cool and then wrap it up and store at room temperature until ready to assemble the cake. If needed, bake the second half of the batter.

Chocolate Pudding Filling

• In a heat safe mixing bowl, add in the chopped up chocolate and place a fine metal sieve on top.
• In a medium sauce pot whisk together the sugar, salt, and starch. Pour in the milk and egg yolk and whisk to combine.
• Place the pot over medium low heat and whisk while cooking until softly bubbling and thick. Continue to cook for about 1 minute once it has started bubbling.
• Turn off the heat and pour the mixture through the sieve into the bowl with the chocolate.
• Let it sit for 1 minute, then whisk the chocolate into the pastry cream until fully melted and smooth.
• Cover the surface with a sheet of plastic wrap and leave it to cool completely to room temp. If making in advance, store it in the fridge!

Blackberry Raspberry Jam

• In a medium sauce pot add in the blackberries and raspberries along with the sugar. Cover the pot and put it over medium low heat.
• Cook for 5-10 minutes until the juices begin to release. Remove the lid and stir occasionally to keep the jam from burning.
• Continue to cook until the liquid reduces and the bubbles go from being thin and watery to thick. About 10 minutes.
• Once cooked, remove the pot from the heat and pour the jam into a large shallow dish. Leave the jam to cool to room temperature, stirring occasionally. The jam can also be made in advance and stored in the fridge.

Milk Cake Soak

• In a medium pot, add in the sugar sugar and milk.
• Place over medium low heat and whisk until most of the sugar has dissolved. Remove from the heat and keep stirring until all the sugar has dissolved. Stir in a teaspoon of vanilla bean paste and set aside to cool.

Espresso Mascarpone Whipped Cream

• Once all of the elements have cooled it’s time to move on to the last two fillings.
• In a medium mixing bowl, add in the cold mascarpone, sugar, espresso powder, vanilla bean paste (or vanilla extract), and salt.
• Use an electric mixer to cream the mascarpone with the sugar on medium speed for 2-3 minutes until smooth and the sugar has fully dissolved.
• Turn off the mixer and pour in half the cold heavy cream. Beat again but on low or medium low speed until completely combined and smooth.
• Add in second half of the cold cream and beat again, this time we’re trying to whip it but don’t go above medium speed.
• Once you start to see ripples appear and the mixture has thickened, stop whipping! The lines shouldn’t hold when you stop whipping. It will seem a bit soft but it’s incredibly easy to over whip so it’s better to stop early. Place the bowl in the fridge to firm up while you prep the last filling.

Cream Cheese Whipped Cream

• In a medium mixing bowl add in the cream cheese, brown sugar, salt, and vanilla bean paste (or vanilla extract).
• Use a hand mixer to beat until smooth and the brown sugar has dissolved into the cream cheese.
• Turn off the mixer and pour in half the cold heavy cream. Whip on medium high speed until completely smooth. Add in the second half the cream and whip until stiff. If the mixture becomes too stiff, add more heavy cream and whip on medium speed until just combined.

Assemble

• Level off the top of both cakes. Then slice them cake into 2 layers with a serrated knife.
• Place the layers on a baking sheet and brush with the milk soak.
• Lay a sheet of parchment paper on a large flat plate or tray that the cake will fit on.
• Place the bottom layer of cake onto the parchment paper, cut side up.
• Loosely set the metal cake ring around it. Cut a piece of acetate that is the length of one full circumference of the cake plus another half the cake. Wrap the bottom layer of cake with the acetate inside of the metal ring, allowing the acetate to overlap.
• Tighten the metal cake ring so that the acetate and cake ring are snug around the cake.
• Scoop half of the cream cheese whipped cream over the cake and use the back of a spoon to level it out. Then spoon on an even layer of the jam, about 1/4″ thick.
• Place the top layer of one of the cakes on top. Then spoon the chocolate pudding onto the cake, level it out, and follow it up with the espresso whipped cream. If needed you can whip it a bit more but as long as it’s thick it doesn’t need to be stiff.
• Be sure the cream reaches the edges of the acetate. Top with the bottom layer of the second cake. Followed by the second half of the cream cheese whipped cream and the second half of the jam.
• Last but not least, place the top of the second cake on top. Cover the top with a sheet of plastic and place it in the fridge to set overnight.

Frost

• Melt the two chocolates separately in a microwave safe bowls in 30 second increments or over a double boiler on the stove. Either way, stir it frequently to keep the chocolate from burning. Milk chocolate has a tendency to melt funny so just melt separately and then stir them together.
• In the bowl of a stand mixer (I think a hand mixer will work too, it will just take ages but I’ve never tried it), add in the egg whites, sugar, and salt. Whisk to combine.
• Place a medium sauce pot half way full with water onto the stove. Bring the water to a simmer.
• Set the mixing bowl with the egg whites and sugar over the bowl of simmering water and turn the heat to low. The water shouldn’t touch the bottom of the mixing bowl.
• Whisk the egg whites and sugar constantly until the sugar has fully dissolved into the egg whites. To check and see if the sugar has dissolved, pinch and rub some of the mixture in between your fingers and feel if you still feel any of the sugar granules, if not you’re good to go. If you do just keep cooking a bit longer.
• Once the sugar has dissolved, turn off the heat and remove the bowl from the water. Leave it to cool off for about 10 minutes.
• Using your mixer, whip the egg white mixture first on medium and then on high speed until fluffy, shiny and stiff.
• The bottom of the bowl should have cooled off at this point but if not, place the bowl in the fridge for 5 minutes.
• Once cool to the touch, turn the mixer to medium high speed and add in 1″ blocks of butter at a time whipping until all of the butter has mixed in. It will deflate a little bit at the beginning, that’s ok! Also it may start to look split or runny at some point, don’t stress just put the bowl back in the fridge to cool down for a bit and then keep whipping and adding in the butter.
• When almost all of the butter has been added, the mixture is going to look funny, just keep whipping and it will smooth out.
• Once all of the butter has been added, take the bowl from the mixer and scrape down the edges. Pour in the vanilla bean paste and whip again on medium high until just combined. While the mixer is running slowly pour in the cooled melted chocolate – whip until combined.
• Turn the mixer off and add in the flaky salt. Use a rubber spatula to roughly fold in the salt.
• Take the chilled cake out of the fridge, remove the cake collar and acetate ring. Frost the cake however you want! Decorate with flowers, fruit, whatever your heart desires.
• Serve immediately or within the hour. Otherwise place the cake back in the fridge until 30 minutes before you plan to serve.

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