I originally posted this recipe after helping my daughter Lauren make this cake for a dessert contest for employees of Neiman Marcus in Denver when she worked there in 2009. I had noticed the recipe in the April issue of Bon Appetit but knew I would have to make some revisions as it was a chocolate cake with chocolate frosting and I’m not particularly fond of all chocolate anything, either in looks or taste. I modified the frosting to create a white chocolate version that I thought would be stunning with the addition of fresh fruit. For that event, Lauren made the cake and frosting herself, I simply assisted with the piping to finish it. I’ve made it myself since as cupcakes for a Chamber of Commerce event I hosted (oops, no photos!) and a fundraiser/cocktail party for Susan G. Komen when I took the photos for this post; there was a reason for so much pink! (2013 update; who could have imagined that Lauren would be diagnosed with breast cancer this year – thankfully has undergone treatment and is now considered cancer free!).
I have to share that it was special for Lauren to ask for my assistance. she had recently graduated from college; was in the midst of discovering real independence and determined to do everything on her own so having her ask for my help was huge and hearing her say, “Oh, I am so going to win.” was a nice compliment from her. Couldn’t guarantee that, but nice to hear anyhow!
I’ve made every birthday cake my girls have ever had. I’ve done gumdrop machines and ballerinas; watermelons and music notes, homemade German Chocolate cake and more… but I loved making this cake the best with that little girl I made those for. Discovering those commonalities is such a treasure as they discover who they are as individuals.
The cake is very good; moist and flavorful but I have to tell you… the frosting? In lexicon that might be overused but sometimes is just true…To. Die. For!
There is a continuing story since that first post and I think a fun one of how much Twitter can change your life. Come on…stop chuckling and read on. Please?
I made a Peppermint Meringue cake for Christmas year before last. I had noticed in the issue of Bon Appetit magazine that the recipe was from Abby Dodge. So I did a search, found her website and sent her a message telling her how much I loved it. I never expected to hear from her but I did and she was so sweet; even giving me some tips for ways to switch it up for other than a holiday cake. We ended up finding ourselves on Twitter and turns out…guess who also wrote this recipe for Bon Appetit? If you didn’t guess Abby Dodge; shame on you!!
Since then, I’ve become friends with Abby; she is warm, funny and approachable and makes me laugh. A lot. I did this post for Nutella Brownies from her new book Desserts 4 Today and talk about full circle…in my professional role as a web developer, I just recently completed her new website at www.abbydodge.com.
This is a holiday worthy recipe; it’s beautiful, festive, decadently good…from Easter to Christmas, it works for me! Protect any part of cake plate that you do not want chocolate shavings on (I use masking tape). Sprinkle chocolate around outer edge; letting some adhere to sides and fall to plate; sprinkle over cake top and fruit.
For the Cake:
For the Frosting:
Prepare the Cake Layers:
To Make the Frosting:
To Assemble the Cake:
Cake can be made ahead. Wrap each layer in plastic and store at room temperature for completing the next day or freeze if using within a week.
Amount Per Serving: Calories: 29Total Fat: 1gCarbohydrates: 3gProtein: 2g
Protect any part of cake plate that you do not want chocolate shavings on (I use masking tape). Sprinkle chocolate around outer edge; letting some adhere to sides and fall to plate; sprinkle over cake top and fruit.