Ever since I saw the first picture of a book cake – which was about half a year ago – I wanted to make one.
Not having the guts to make one myself, I asked my friend Kalyna if she’d like us try make one together. I asked Kalyna because she is not only a bookworm (see her guest post on Lord of the Rings), but makes delicious chocolate cakes, too.
In this post I’m sharing about how we made our Book Cake, with the recipe, photos and guide-through the process.
To start with, here is the list of ingredients you need for the actual cake. Kalyna has a great recipe for Cupcakes, called Texas Chocolate Cupcakes, which we followed to make one big Chocolate Cake.
- 2 cups flour
- 2 cups sugar
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup cocoa
- 1 cup water
- 1 cup oil
- 1/2 cup butter
- 2 eggs
- 1/3 cup buttermilk (plain chefir)
- 1 tsp. vanilla extract
1. To start with, you need to combine in a bowl: the flour, sugar, baking soda, salt.
2. In a saucepan, over medium heat, combine cocoa, water, oil, and butter and bring to the boil.
3. Slowly, add the cocoa mixture to the dry flour mix, and stir.
4. Combine the eggs, vanilla and buttermilk/chefir in a separate bowl.
5. Add gradually to the batter, and mix it well.
6. Pour into a greased and floured cake pan, that has a more or less a book shape. That’s if you want to make a book – if not, even muffin cups will do.
7. Bake at 180 C for 30-35 minutes.
This is the already-baked cake. It is good to eat – but not if you want to decorate it, which was our plan.
So what we did is come up with a design of how we want it to look – first, on paper. We decided to decorat the bottom part of the cake, because it was more flat.
This is what you need for Buttercream Frosting:
- 1/2 cup butter, room temperature
- 1 1/2 tsp. vanilla extract (Not needed if using powdered sugar with vanilla flavour.)
- 2 cups powdered sugar
- 2 Tbsp. milk
- a few drops of food colouring for colour, or cocoa for chocolate
This is what the recipe says you should do:
With an electric mixer, cream the butter until fluffy. Gradually beat in powdered sugar until fully incorporated. Beat in vanilla (if using). Pour in milk and beat for an additional 3-4 minutes until desired consistency is reached. If too stiff, add more milk. If too runny, add more sugar. For chocolate, beat in desired amount of cocoa. For coloured, mix in food colouring.
We made white, brown and blue frosting – and started decorating the cake, that has cooled a little in the meantime.
Beautiful cake calligraphy – that is also quite delicious.
We were pretty happy with our Book Cake, considering that it was our first attempt.
In fact, I felt a tinge of regret at having to eat it. But of course, eat it we did.
Needless to mention, our Gribook Cake was absolutely delicious. So much so that Patrick, Kalyna’s husband who doesn’t care much for chocolate, had a second helping.
Even if you don’t plan on making a Book Cake, I recommend you give this Chocolate Cake recipe a try – you will love it!
Before we end, I need to share some pics of our assistants – nothing could’ve been done without them – Kalyna’s three handsome boys.
They “washed” the whisker, supervised Kalyna’s mixing the frosting, and watched carefully while we decorated the cake, lest we do something wrong.
If we were to give an award for Best Assistant, Levi would be the winner. He supervised, did quality tests (read – ate frosting) and made sure that everything runs smoothly, including the chocolate on his chin.
This is how we made our Gribook Cake – when are you making yours?