So even though it was my Birthday I can't help but take control and make my own cake(its a force of habit) last year I made a s'more cake with marshmallow frosting, it was epic!!!! and delicious!! This year I wanted to take it one step further and since it was also the 25th anniversary of Zelda (and since basically Zelda is my favorite video game of all time) I decided to do a Zelda cake and made the Tri-Force!!!!!!!!
The first thing I had to decide what kinda cake it should be. I went with a moist Chocolate Cake with Peanut Butter frosting(recipe adapted from Smitten Kitten http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/)
Sour Cream-Chocolate Cake
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
Ingredients
- 2 cups all-purpose flour
- 2 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder, preferably Dutch process
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
- 1 cup sour cream
- 1 1/2 cups water
- 2 tablespoons distilled white vinegar
- 1 teaspoon vanilla extract
- 2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. ( Note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
After letting the cake cool, I made triangles out of parchment paper and placed them on top of the cake to cut out.
Peanut Butter Frosting
Makes about 5 cups
Ingredients
- 10 ounces cream cheese, at room temperature
- 1 stick (4 ounces) unsalted butter, at room temperature
- 5 cups confectioners’ sugar, sifted
- 2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
As any Zelda fan would tell you, the Triangles are not brown but a nice crisp gold. Well I did not have gold so I had to make due with a nice yellow. I covered the cake with a yellow fondant to complete the look.
Here's my niece and the completed Tri-Force cake
Everything that day went better than expected.
Much Love,
The Bubbly Baker
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