I wanted to make this cake to show a little bit of my “behind the scenes” process. (Video below) I often work with clients who request certain recipes and ingredients and the process from conception to completion is often long! We start by brainstorming, then I shop for ingredients, then I bake and prepare the recipe. After the recipe is made, I need to style and photograph it, which is such a fun part! After photographing (and sometimes doing a video which takes many more hours!) I will edit photos. After photos are edited then I will share all on my social media; Facebook, Instagram, Pinterest, etc. And then… we get to enjoy it! The entire process can take over 10 hours and be over the course of days. But it’s worth it… I do love my job!
I hope you enjoy the video below. There are a lot of Olivia cameo’s, which makes sense because she never leaves my side! <3
To make this cake you will need:
- 0ne bowl chocolate cake recipe (below)
- whipped cream (below)
- fresh fruit
- baby’s breath (optional)
- small offset spatula
- cake stand
I double this recipe so that I would have plenty of whipped cream.
Begin by making the cakes. Allow to cool.
Prepare whipped cream.
Wash and dry all fresh fruit.
Set 8-inch round cake on cake stand. Spread about 1 cup of whipped cream over the cake with offset spatula. Set 6-inch cake off-center. Cover in whipped cream.
Place the fruit on the lower edge of the cake. Then place more fruit on the opposite top edge of the 6-inch cake.
If you want, you can add in baby’s breath around the fruit.
So simple, yet such a lovely way to serve!
- 3/4 c unsweetened dark cocoa powder
- 1 1/2 c all-purpose flour
- 1 1/2 c sugar
- 1 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. salt
- 2 large eggs
- 3/4 c low-fat buttermilk
- 3/4 c warm coffee
- 3 tbsp. vegetable oil
- 1 tsp. McCormick pure vanilla extract
- 1 c cold heavy cream
- 1 tsp. vanilla extract
- 1 tbsp. confectioners' sugar
- Preheat oven to 350 degrees. Prepare two 8-inch round cake pans. Add cocoa, flour, sugar, baking soda, baking powder, and salt and then pour into the bowl of a mixer. Mix on low speed until just combined.
- Slowly add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth, about 3 minutes.
- Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 25-30 minutes.
- Let cool for 15 minutes. Turn out from pans. Transfer to wire racks. Let cool completely.
- In a large bowl, whip cream until soft peaks are just about to form. Add in vanilla and sugar until stiff peaks form.
- Make sure not to over-beat.
For this cake I made in the video I divided the batter between one 8-inch pan and one 6-inch pan. An average bake/shoot day is usually about 10 hours, and can sometimes happen over the course of a couple days. And sharing on social media is a never-ending process! 🙂
I really hope you enjoyed this little snippet into my process. I would love to share more like this; often times the outtakes are the best memory makers!
To make this recipe into a 4 layer cake just bake in two 8-inch round cake pans. After the cake has cooled, divide each layer in two. Top with chocolate buttercream, whipped cream, and the fruit of your choice!