Wednesday, May 21, 2014

Nina Cake (Grain Free Yellow Cake with Classic Fudge Frosting)

This is a very special cake in my family.
One that gets made at every birthday or celebration.
It's simple, rich, delicious and brings back so many memories I don't know where to start.
My grandmother Nina would make this cake and when we'd get to the house there would be a small plate of leftover cooled frosting waiting for us.
I asked my mom to make this for my wedding rehearsal night and this year I made it to celebrate my Mom's and husband's April birthdays.
It's tricky on a two layer round cake and to be honest, when I make it again, I'll probably just keep it simple on a single layer rectangle cake still in the pan with this frosting poured over. It's so much easier! But if you are bold and love layer cakes like I do, then I've included directions at the end of the post with tips on how to frost the cake.

Kneadtomake cakes with modern designs, all natural ingredients and fresh flowers
My Strawberry & Lemon Curd Cupcakes  with another grain free vanilla cake recipe
My Dairy Free Ganache on Cupcakes  with a vegan chocolate frosting (it's thinner than this fudge frosting)
My Strawberry Buttercream Chocolate Layer Cake with a grain free chocolate cake recipe
And I used this recipe for Moist Yellow Cake from Bakerella and changed it to be gluten, grain and sugar free

Nina Cake (Grain Free Yellow Cake with Classic Fudge Frosting)
serves 12
You will need:
Sauce Pan
Metal Whisk
Two 9" circle cake pans
8" Parchment circles
8" cardboard cake rounds 
Offset spatula or knife

Serrated knife for trimming

Grain Free Yellow Cake
1 C (2 sticks) butter room temp
1 C honey
4 eggs room temp
1 T vanilla
3 C blanched almond flour
1 tsp salt
1 tsp baking soda

Preheat the oven to 350 and butter two 9" cake pans and coat in a dusting of almond flour and/or line with parchment paper
Whisk the butter, honey, eggs and vanilla
In a separate bowl mix the blanched almond flour, salt and baking soda
Mix the dry ingredients into the wet and blend thoroughly
Pour into the two prepared cake pans
Hold the pans and carefully drop from a few inches onto the counter to release any air bubbles
Bake for 25-30 minutes until golden brown and not jiggly in the center
Remove from the oven and let cool in the pans 15 minutes
Run a knife around the edges and gently shake the pans, repeating this until the whole cake feels like it's lose
Then remove from the pans and cool on a wire rack until completely cooled
(this is a dense cake so the rack may make marks in the cake)

Classic Fudge Frosting
(double batch)
18 T cocoa or 6 squares unsweetened bakers chocolate
2/3 C milk
3 C sugar
1 C (2 sticks) butter
2 tsp vanilla

Place all ingredients in a sauce pan and melt over medium-low heat, stirring constantly so the bottom does not burn
Bring to a boil and then boil two minutes, stirring constantly (this is dangerous as it's boiling sugar, be very careful!)
Remove from heat and whisk for 15 minutes so the frosting begins to set and gets thicker

Have the cakes ready and place the bottom later on a flat plate/tray or cardboard cake circle
Pour a good bit of the frosting on top for a center layer, spread out to almost the edges
Place the second cake layer on top and quickly trim the edges with a serrated knife to make the sides as even as possible (I use a small steak knife. If you want to, save the scraps in a bowl and cover with the leftover frosting for dump cake!)
Now here comes the tricky part- frosting the cake with gooey fudge frosting.
First make a crumb coat by scooping up frosting with a knife and spreading on the side of the cake, wipe the knife on a separate bowl so that no crumbs go back in the frosting. Repeat until all of the cake sides are frosted.
Then pour frosting on top so that there's excess
Spread with a knife from the center to the edges so the frosting starts to cascade over the edges
Smooth the edges with a clean knife (no crumbs) as you go and repeat until the sides are covered
Add more frosting at the top if it seems a little thin and spread out evenly
Then use the tip of your knife and along the bottom of the cake, wipe up any frosting that has spilled onto the plate
The frosting should be solidifying a little more now so once you clean up the excess the rest of the frosting should stay on the cake
Place in the fridge to set the whole cake 


Kim said...

No temperature for this that I see?

Mollie Mahon said...

Hi Kim,

Thanks for noticing! I went ahead and added it into the directions. Bake at 350!