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2013 means 32, 7, a few months and a lot of love as this is my gift to you. Everyday love for every day for years to come.





tort-ciocolata-aniversar-1-fotografie-culinara                                                                                                                                                                         Poems credit Pablo Neruda

Chocolate cake with chocolate buttercream

Recipe and method slightly adapted after Sweetapolita

* I halved the recipe and used only 100 grams of sugar and used only the chocolate butter cream from Sweetapolita’s recipe. It’s all just a matter of taste so don’t be afraid to experiment with the creams you like. But here is the full recipe from Sweetapolita’s website. For detailed explanations and great documented method, recipe and advice head over to her gorgeous blog.

– Serves 8 –


Yields: 3 layers of 15 cm diameter


180 g all-purpose flour
300 g sugar
90 g dark unsweetened cocoa powder
6 g baking soda
4 g baking powder
5 g salt
60 ml vegetable oil
190 ml buttermilk
190 ml hot coffee
2 eggs, room temperature, lightly beaten
2 teaspoons (10 mL) vanilla


Preheat oven to 350° F (180°C). Prepare three 6-inch round cake pans with butter, parchment paper and cocoa powder. Tap out the excess.
Sift all dry ingredients in a bowl and then add all remaining ingredients. With paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. Start from the lowest setting to avoid splashing. Try to divide batter into equal portions for even layers. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 30 minutes. Try not to over bake.
Cool on wire racks for 20 minutes, then loosen edges with a small palette knife and gently invert onto racks until completely cool.

Chocolate Swiss Meringue Buttercream

Yields – 750 de grame


300 grams bittersweet chocolate, melted, and cooled
5 large, fresh egg whites
250 g sugar
340 g  butter, cut into cubes and cool, but not cold
2 teaspoons vanilla extract
pinch of salt


Melt chocolate in heatproof bowl over pot of simmering water. Set aside to cool.
Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease.
Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 150°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
Take bowl of heat  and with whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together.
Add vanilla and salt, beating on  low speed until well combined.
Add melted chocolate and mix on medium-low speed until combined.


Straighten the cake layers if they have formed domes during the baking with a big serrated bread knife.
Place the first layer on the plate or on a revolving cake stand and using a small palette start covering the cake with cream. Place next layer onto it, repeating to spread a new layer of cream. repet with next layer. The last layer will be placed face down, over the cream to obtain a very straight surface on the outside of the cake.
Coat the cake with a thin layer of cream to seal in the crumbs. Place in fridge for 30 minutes for the cream to set. After 30 minutes or more coat the cake in a new layer of cream. Try to give it a smooth finish if you wish to present it in an elegant manner or keep rustic for a more “homemade” look.
Decorate the cake to your liking using chocolate swirls, fleur de sel, crushed candies, candied orange peel, etc

After decorating place the cake in the fridge to allow the cream to set.

To serve, take the cake out and rest at room temperature at least an hour before eating. The buttercream doesn’t take good at all when cold.

Like the sweet life (La dolce vita!), share it and enjoy it with the loved one. As what is made out of love must give back love.