Things got off to a rough start. Wednesday night, I baked the cakes. Two batches ended up looking like this.
I ended up switching from 12″ cake pans to 10″ cake pans, which seemed to help. Thursday night, I stacked the layers with a chocolate filling, and covered the cake with a Bailey’s Irish Cream-spiked ganache.
I ended up carting the cake around town all day Friday while I taught my classes. Luckily, it was cold and rainy out, which meant the cake would be okay in the car. We cheated and my friend ordered the strawberries from a local chocolate shop.
By the time I got home, I had 20 minutes to get ready for the wedding. We made it in time, and partied it up at the reception.
from Taste of Home
- Preheat oven to 350 degrees. Grease and flour three 9-inch round baking pans.
- In a mixing bow, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vanilla.
- Combine dry ingredients; add to creamed mixture alternately with water, beginning and ending with the dry ingredients. Pour into baking pans.
- Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Place chocolate chips in a medium heatproof bowl.
- Pour the heavy cream in a small saucepan and heat until scalding. Pour cream over the chocolate chips, and let sit for 5 minutes. Stir until chips are melted and the cream is mixed in. Stir in the Irish cream.
- Let cool to desired consistency.