My husband is an introvert. He isn't anti-social, he just has different limits when it comes to people and being the center of attention. Enter me, the antithesis of introvert. I'm not a complete polar opposite, and I wouldn't say he's on the far side of introverted either. But we do balance each other.
Yesterday he said, "I hope you've taken my introverted nature into account for your surprises." The surprises he mentions are in relation to his birthday. It was also yesterday. If he could get away without anyone knowing that he would be just fine with that. Once again, enter me. I love birthdays. Especially my own. I'll tell everybody it's my birthday. I love celebrating life. I love celebrating me. Even more than I love celebrating me, I love celebrating those I love.
My Need to Celebrate - My Husband's Introverted Nature = Pent-Up Energy Looking for Escape
Since I couldn't expend all my energies letting the world know how my incredible husband came into the world yesterday and nothing could make me happier (because he wouldn't like that) I turned all that energy inward into trying to do the things he would like.
He only asked for two things, so I gave both of them to him. He says I spoiled him. I can't see how I did him anything close to justice. I mean, how hard is it to shop? The thing that took the most effort and planning wasn't either of the gifts. It was the cake.
My husband loves chocolate. Lu-uhves the stuff. Milk. Mild. Dark. The man is a regular choco-holic. His favorite treat combines his love of chocolate with peanut butter in the Reese's Dark Peanut Butter Cup. A perfect balance of the bitter with the sweet, the smooth with texture. They aren't easy to come by in the States, so getting them in Korea was unthinkable. But I could...I could make a cake!
From Good Gracious Cakes, found here.
This is my vision for a future cake of his because he loves The Wizard of Oz equally as much as chocolate. But, as I think you and I both know, that was so not happening.
When I was searching for recipes for cakes and frostings and how to do what all the different sites have members with rated cooking experience. I would rate my experience at "wishful thinking." I've never made a cake from scratch. I've never made a layer cake. I've never made frosting. Sure, I worked in a bakery where I took the PRE-BAKED cakes out and frosted them with the PRE-MADE frosting, and even learned how to use the fancy piping tips to edge, make roses, and even leaves (I never could get the proper control for writing). The bakery also had the cake plate that rotated for easy control, and actual tools for spreading the frosting.
So here I am in Korea with no experience, no tools, a counter-top convection oven, a whole lot of energy to expend, and this vision of a chocolate cake with a peanut butter center, complete with chunks of actual peanut butter cups, and topped with whole peanut butter cups.
Well...it didn't turn out like that.
But I did achieve (personal) rockstar status with what DID happen.
First, it's nearly impossible to get Reese's in Korea period. So there went that idea. However, they do carry Peanut Butter/Chocolate Creme filled Oreos. Yeah...that'll work! But before I ever got there I trolled the internet recipe sites. I wanted a good chocolate cake, but I also knew that I was coming in with a knowledge deficit, and a $25 hand mixer to make this happen, so it had to be simple enough I could do it. A few months back I found this cake on Pinterest, and I thought I could probably make that (sans the liqueur). But the making of melted chocolate drizzle, and the prohibitive pricing for things like Kit Kats or Twix here (which don't taste the same as the ones at home anyway) led me down a different path.
After lots of searching I ended up going with a very basic recipe from Hershey. It's their "Perfectly Chocolate" Chocolate Cake. And the site also includes their "Perfectly Chocolate" Chocolate Frosting. I remember he had mentioned something about his mother's peanut butter frosting recipe, so I did some searching online and found this at Allrecipes.com. However, as you can see in the myriad comments there seems to be no agreement about the proper way to make it, but it seems almost no one follows the recipe as it's written.
So here's what I did.
Using my one 9" cake pan I made the cake exactly according to the recipe and baked my cakes one at a time (which is why they are uneven, because I couldn't "equally distribute" the batter as I was just eye-balling the results). And, instead of flouring the sides of the pan after lightly greasing them I dusted them with cocoa powder. After the cakes were baked and cooled (I did this a day ahead) I wrapped them in foil and tossed them in the freezer.
For the frosting I halved both the recipes. I decided to fill the center with peanut butter and top it with peanut butter, then do the sides in chocolate. I followed the measurements for the amount of butter, vanilla, and cocoa/peanut butter to use, but beyond that I didn't measure anything, I just alternated powdered sugar and milk to consistency. No, I've never MADE frosting before, but you can trust me I've spread plenty of it (or...on occasion...eaten it out of the container from a spoon...like everybody does...). I left the peanut butter quite a bit thicker because I wanted it to be more like the center of a Reese's. The chocolate I thinned out quite a bit because I wanted to make sure I had plenty to cover the whole cake. And because I'm short on proper bowls I had to mix one frosting in the mixing bowl, scrape it out into another regular bowl, wash it and the beaters, then do it all over again for the other frosting.
I repeated a mistake I've made in the past and froze the Oreos. The problem when you smash them is that the cream doesn't budge and the entire cookie becomes completely pulverized instead of nicely crushed. Note to self: next time leave the Oreos at room temperature.
I took the cakes out of the freezer (learned this from the baker: if it's frozen it's less likely to fall apart while you're frosting it, and since I was using THICK peanut butter frosting I needed it to stay as in-tact as possible) and placed one, rounded side down, on an upside-down, aluminum-foiled baking sheet (because it's what I had). It made for a slightly uneven cake, but I certainly was not going to attempt to level the sucker with a knife. I spread the peanut butter frosting quite thick, then pulled out the un-pulverized Oreo centers and stuck them on, then spread a thin layer of the icing on the bottom of what would become my upper layer so the Oreos would be nicely sandwiched with icing. Then I spread the remaining peanut butter frosting on the top of the upper layer.
Next, I frosted the sides with the chocolate frosting. The gap between the two layers was rather enormous because the frozen Oreo centers had absolute NO give...nor did my frozen cakes, so I was worried about filling in the gap. But shortly after beginning I saw that it would be fine.
Because I lacked the tools to really trim the cake nicely I decided to stick with the messy look. I placed the remaining Oreo centers on the top (had I been thinking of aesthetics I would have reserved some whole cookies for beautiful cake toppers...but I didn't), and sprinkled the pulverized cookie bits on the top. At which point I decided, wouldn't it be fun to have the bits all around the outside? So I scooped up some and literally threw it at the sides of the cake. It was atrociously messy and decidedly delightful to literally throw cookie dust at the cake. Some of the bigger pieces need a little firm pressing to stay attached, but it was really quite fun.
Voila! The sinfully decadent (and delicious!) result...