HONEY COMB CAKE...celebration time for 200,000 hits!

Before we move on to the post, I would like to re-name this cake from Chocolate Buttercream & Vanilla Bubble Cake to HONEYCOMB CAKE. The credit for the new name goes to 'Appan', my dad. He said the former name was very lengthy and asked me to re-name it :)

This cake was featured as the Recipe Post of the Day on Foodblogs.com! Thank you all very much!

Okay, now onto the post.

I was very happy for my blog when it had 100,000 hits (in 7 months time) on 10 June 2010.  Today, I am even more excited that my blog had another 100,000 hits in less than 2 1/2 months! What more should a blogger ask for?

Thank you all very very much for your valuable support!  I have done a special something for you all, today.

If you look beneath my header, you will see a tab called YOU & I. Do read it if time permits. That's one way that I could show my appreciation for you all.

Now onto the cake.Let's celebrate people! Instead of opening a bottle of bubbly, let's dive straight into this decadent 3- layered Bubble cake! So get your forks ready! I'll provide the paper napkin :-) and yes, the cake too! ;-)

HONEY COMB CAKE

Things you'll need:

Traditional Vanilla Cake

Chocolate Buttercream

Semi-Sweet Chocolate

Surprise element- Bubble Wrap

Traditional Vanilla Cake
Recipe source: The Magnolia Bakery Cookbook


Ingredients:
Unsalted Butter- 1c
Sugar-2c
Eggs-4 large,at room temp
All purpose flour-2 3/4 c
Baking powder-2 tsp
Milk-1 c
Vanilla Extract- 1 tsp

Method:

• Pre-heat the oven to 350F/180C
• In a large bowl, cream butter on medium speed till smooth, about 2 mins.
• Add sugar gradually and beat till fluffy ,about 3 mins.
• Add eggs one at a time beating well after each addition.
• Combine flours , add in 4 parts , alternating with milk and vanilla, beating well after each addition.
• Pour into the prepared pan (I used a 9" round tin) and bake for 35-40 mins or till the inserted skewer comes out clean.
• Cool in tin for 10 mins, then invert it onto a cooling rack and cool completely.

Chocolate Buttercream {EGGLESS}
Recipe source: The Magnolia Bakery Cookbook


Ingredients:
Unsalted butter- 1c, very soft & NOT melted.
Milk- 1 tbsp +1 tsp
Semi sweet chocolate- 6 oz, melted  & cooled to room temp
Vanilla extract- 1 tsp
Confectioner's sugar/Icing sugar- 1 1/4 c


Method:

• In a medium sized bowl, beat butter until creamy for about 3 mins.
• Add milk and beat until smooth for about 1 minute.
• Add the melted and cooled chocolate and beat well till everything is mixed well.
• Add in the vanilla extract and beat for 3 minutes.
• Gradually add in the sugar and beat until creamy and of desired consistency.

Bubble Wrap Decoration
Ingredients:
Semi sweet chocolate-10 oz

Method:

• Cut a template out of a fresh bubble wrap.
• Melt the chocolate and let it cool to room temp.
• Pour over the template and wait till the chocolate is half set.

Assembly:

• Cut the cooled cake in 3 layers, horizontally.
• Apply the buttercream in between the layers ,sides and on top.
• When the chocolate is half set, invert the bubble wrap over the cake and press it slightly.
• Leave the cake with the bubble wrap on in the freezer for 15 mins.
• Peel away the bubble wrap carefully.

Verdict: 
It was difficult for me to cut through the bubble layer. I actually did hear Jobin gasping when I cut through it. We both were admiring the bubble layer even while I was clicking the pictures,but when I had to slice it, our hearts broke.

But the moment we had a taste of the cake...we were least bothered about the bubble layer! :-)