So, my last blog post was just about two weeks ago? I didn't think I would have that big of a gap in posting being that it's summer and all. But, I have been busy lately with the most important thing being getting my first job ever! You wouldn't believe how many times I applied for jobs ever since I finished high school and finally, the time when my summer does not involve taking summer classes, I get one! Worked out perfectly.
To think, the first time I actually get a job is the time I turn 21. I'm finally growing up. I think over the years, I've learned that life is too short to stress out. As long as you do your best and set your mind to something, everything should take it's place. Everything happens for a reason and when you keep that in mind, even the most stressful moments become a learning moment.
This is something I will always keep in mind moving forward whether it be in school, my job or just life in general.
Chocolate Mocha Cake
Recipes: Cake from Hershey's Chocolate Cake
Frosting adapted from Sweetapolita
Hershey's Chocolate cake (I blogged about it here)
4 egg whites2/3 cup granulated sugar
2 sticks unsalted butter, softened but cool, cut into cubes
1 teaspoon pure vanilla extract
2 tsp instant espresso powder dissolved into 2/3 teaspoon boiling water
Pinch of salt
Prepare your favorite chocolate cake recipe using a 8 or 9 inch cake pan and allow it to cool completely. I used the Hershey's Chocolate Cake recipe I blogged about before.
In a bowl of an electric mixer, add the egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly. Heat until it until it reaches 160 degrees F, or until the sugar has completely dissolved and the egg whites are hot.
Remove from the heat and use the whisk attachment of mixer to whip the mixture until thick and glossy. Continue to whip until the bowl is no longer hot and it about at room temperature which usually takes 10 minutes. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened (but cool) butter in chunks, one at a time, until incorporated, and mix until smooth. If curdles are formed, continue to mix. If too soft, chill the bowl in the refrigerator and take it back out to whip. If none of that works, you can add a few cubes of cool butter and whip a bit more. Add flavourings and salt, then mix well.
To assemble, place one of the cakes on a cardboard cake board flat side down. Spread about 1/2 cup to 3/4 cup of the frosting evenly over the cake. Next, add the second layer of cake with the flat side now facing up so you have a clean edge to the cake when frosted. Frost the cake completely with the remaining frosting. Decorate with chocolate sprinkles.