Birthday and Cake

makes (6) 2 1/2 cakes

Chocolate Cake

1/4 cup cocoa powder

6 tablespoons all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon salt

2 ounces unsalted butter, room temperature

1/2 cup sugar

2 large eggs

3 tablespoons buttermilk

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper.

Sift cocoa powder, flour, baking powder, and salt together in a medium bowl.

In a stand mixer with paddle attachment, cream butter and sugar together until light and fluffy, about 2 minutes.

Add in eggs, one at a time, mixing to combine thoroughly.

Add in vanilla and mix to combine.

Combine buttermilk and vanilla together in a small cup.

Add in flour mixture and buttermilk to batter in 5 alternating additions, beginning and ending with the flour. Mix after each addition just to combine.The batter should be very liquidy.

Pour batter into prepared pan and spread out evenly.

Bake in oven for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.

Let cool on wire rack.

Feuilletine Layer

4 ounces bittersweet chocolate, coarsely chopped

3 tablespoons unsalted butter

1 cup feuilletine or Rice Krispies

Combine chocolate and butter in a metal bowl and place over a pot of simmering water to melt. Let chocolate butter and melt together, stirring to combine.

Remove bowl from heat and stir in feuilletine until combined.

Spread the mixture in a thin layer over the top of the cooled chocolate cake layer. Let set for about 30 minutes.

Place six 2 1/2 diameter cake rings on a baking sheet. Line the rings with acetate strips on the inside for easier removal of the cakes.

Cut out circles from the chocolate cake layer and place into the cake rings, fitting them snugly into the bottom. (Prepare the rings with the cake layers before you make the jasmine cream).

Jasmine Cream

3/4 cup milk

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/4 cup jasmine tea

1 tablespoon powdered gelatin

1 1/2 cup whipping cream

Combine milk and sugar in a medium saucepan and bring to a boil over medium heat.

Remove from heat and add in vanilla and jasmine tea. Cover saucepan and let steep for 15 to 20 minutes.

Combine gelatin with 2 1/2 tablespoons of water in another small bowl.

Strain out jasmine tea from milk. Bring milk back to a boil.

Add in gelatin and stir until it is fully melted and combined.

Remove from stove and let mixture cool to room temperature (do not let it completely cool and start setting up).

In a stand mixer with whisk attachment, whip cream until it holds soft peaks.

Add in jasmine milk mixture a little at a time, folding it into the whipped cream carefully until it becomes a liquidy mixture.

Divide the jasmine cream among the prepared cake rings, filling them to the top. Smooth out the tops and chill cakes in refrigerator overnight to let the cream set. Remove cakes from rings before serving.