Donate Now

From chef Mathew Woolf

cake

A note from Chef Woolf:

We originally created this cake for Mother's Day. The cake design always reminds me of my mum because she liked pink roses. Growing up, my brother was a baker, so it was something I was around. I used to make cakes as a kid, but looking back, they were terrible: I could never wait for them to be cooked. I didn't have the patience for baking when I first started cooking, but I actually find it very therapeutic now. My pastry skills have evolved quite a bit, and now I oversee the pastry department at the Rainbow Room!  

Chocolate cake ingredients:

  • 2 cups flour
  • 2 1/4 cups sugar 
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder (you can add coffee powder or extract)
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

 vanilla buttercream frostinG:

  • 1/2 cup shortening
  • 8 tablespoons (1/2 cup) butter
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • Any food coloring you desire (I use red and yellow)

cHOCOLATE cAKE INSTRUCTIONS:

  1. Heat oven to 350 degrees. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. In a large bowl or the bowl of a stand mixer, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add milk, vegetable oil, eggs and vanilla to flour mixture and mix together on medium speed until well combined.
  4. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  7. Sandwich the vanilla buttercream between the cakes to your desired thickness — the rest will be used to decorate.

Vanilla Buttercream instructions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add powdered sugar, a little at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk. Beat at medium speed until light and fluffy.
  4. Add any food coloring you wish, and place in a bag with a star tip. Do your best at making rose shapes.
Desserts