Friday, February 15, 2019


Smith Island Cake 2
Hello everyone! I am back and I have lots to tell you! January was a busy month for us since we were travelling back and forth. We came back from Atlanta and then in less than two weeks, we flew to Los Angeles and then embarked on a cruise ship to Ensenada, Mexico. It was a fun filled trip and we came back home with lots of good memories to last a lifetime! Then the mighty winter storm hit us along with Polar Vortex and all I wanted to do was to hibernate until June. Jobin left for India on work for two weeks just hours before the storm began. This year, we've seen a huge amount of snow.
Smith Island Cake

 Today, we complete 9 years of married life. I cannot believe how fast the time has flown by. It feels just yesterday that I was talking to you about our wedding preparations. Now times have changed. We both don't seem to be that enthusiastic about it but Ian on the other hand was just too excited about our wedding anniversary. He has made three cards for us and even decorated the house in whatever way he could. When I was planning on what cake to bake, he insisted that I should sit back and relax while he bakes it for us. He even wrote down a recipe that he found in a cookbook in his own words. It was too cute to see how much our little offspring has grown. Zarakutty just repeats whatever her Cheta has to say and follows him around the house. She is turning out to be a non-stop talker.
Smith Island Cake
I found this recipe in a cookbook called Perfect Cakes that I borrowed from our library. It has some very special recipes for simple and elegant cakes...just the kind I like to bake for us on our special occasions. Nothing over the top fancy for us please. This recipe may seems daunting to you but trust me, it's a very simple one. It's funny how so many people have a feeling that I make complicated things where as in reality, it's really simple. Just read through the recipe and you will know what I am talking about.
Smith Island Cake

Smith Island Cake 2 (1) Makes one 9 inch 9 layered cake

10 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
8 tablespoon unsalted butter, softened

2 1/2 cups cake flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar
1 cup buttermilk, room temperature
10 tablespoons unsalted butter, melted and cooled
3 large eggs,separated plus 3 large yolks, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
pinch cream of tartar

Frosting: Place chocolate in a large bowl. Heat cream, sugar and salt on medium heat stirring occasionally until sugar melts and the mixture begins to bubble around the edges. Take off the heat and pour over chocolate. Whisk to combine. Add vanilla and butter and whisk well to combine. Cover and chill for 1 hour until the icing is firm but still spreadable.

Cake: Preheat oven to 350 F and generously grease two 9 inch round cake tins, line with parchment paper, grease parchment paper. I used four 9 inch round tins, so it was much easier.

In a large bowl, mix together flour, baking powder, baking soda, salt and 1 1/2 cup sugar. In another bowl, mix together melted and cooled butter, buttermilk, eggs, vegetable oil and vanilla.
Pour the butter mix into the flour mix and beat on low speed for 1 minute. Scrape and beat on medium speed until well combined, 15 seconds. Set aside.
In a medium bowl, beat the egg whites and cream of tartar until foamy. Add remaining 1/4 cup sugar and beat until glossy stiff peaks form. Fold the whites into the flour mixture in two batches.
Pour 2/3 cup batter into the cake tin and bake for 11-12 mins until golden around the edges and firm to touch. Let it cool in the tin for 5 mins and then remove cakes from the pan. Let it cool completely. Continue baking the remaining layers the same way. I got 9 layers.

Sandwich the cake layers with 1/4 cup of frosting and spread the remaining frosting on top and sides of the cake. Decorate as you please.
The response I got when we cut into the cake was phenomenal. Imagine, you slice into a cake and when you gently pull it out, 9 super thin slices sandwiched using a sleek chocolate frosting comes out? It's so exciting and I must say, this cake is mighty delicious. I will really consider making it again. It's simple to make yet so fantastic to look at. The four of us couldn't stop with one slice. Nothing fancy yet incredible!


Ankita said...

Happy anniversary ria..the cake looks amazing..��

Unknown said...

Hi Ria.. was wondering if thw remaining batter would lose its fluffiness while the layers were being baked...? Will keeping it air tight be enough?

Ria Mathew said...

Thanks Ankita!
Rini,the batter will be just fine.

Rafeeda AR said...

It's been ages since I have baked a cake that is frosted, and this one looks like I must make it soon... I guess it is not necessary to have 9 layers? I am pinning this one up... :)

Ria Mathew said...

Rafeeda, Smith Island cake is known for it's 8 layers. I made it 9 to match it with our anniversary. Thanks for pinning!

Annam said...

Hi.. I made this cake and whoever had it loved it 🙂

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