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Tuesday, February 14, 2017

Sweet Break up

Happy Valentine's Day! Or Happy February 14th? However you are spending today, I'm happy to bring you another delicious recipe. Personally, I am spending this evening on my own because I am traveling for work. Bad timing for meetings this week mean that I had Chipotle for dinner, by myself in my hotel room. So romantic!

Though this isn't terribly different from how the boyfriend and I have spent many of our thirteen Valentine's Days. Eight of those years were spent as a long distance couple. We didn't even see each other for this holiday until four years ago. Needless to say, Valentine's Day isn't a big holiday for us!

One holiday that I didn't know was a thing? February 13th - National Break-Up Day! 

Apparently the reasoning behind National Break-Up day is this - You've made it through the winter holidays (Thanksgiving, Christmas, New Years) and have made your parents happy by showing them that you aren't going to die alone. But here's the reality - you hate this person you're dating! In order to keep from wasting money on a Valentine's gift/dinner there is only one option - Break it off!

I haven't taken part in National Break-up day. I just broke up with boyfriends on random days for all the normal reasons - he showed up drunk to a high school football game, or he didn't support my plan to go to grad school, he didn't realize he was gay. You know, the normal reasons.

In honor of National Break-Up Day, Perry's Ice Cream has developed a new flavor - Bad Breakup. Sea salt caramel chocolate ice cream with fudge swirls and caramel-filled chocolate hearts. I'm so glad that it only comes in pint sizes. because I could seriously eat an entire quart of this stuff. If you haven't tried Perry's yet, hop in your car or get on a plane and fly to Western New York to get some.

Since every breakup needs lots of chocolate, I decided to make a chocolate and strawberry cake to enjoy alongside. Chocolate and strawberries has too long belonged to the lovers on February 14th. This chocolate and strawberry cake is for all the single ladies (and gentlemen!) who just want to indulge!

You don't have to be newly single to enjoy a big slab of chocolate cake and heaping serving of Bad Breakup Ice cream. I cleaned this plate while sitting on the couch with the boyfriend!

No matter your current situation, if you are in need of a little cake and ice cream I'm going to recommend this combination! The recipe is for a 6-inch cake, just enough for a little dinner party or a week's worth of cake for a singleton. My recommendation though? Bring it to the office and butter up your coworkers! They'll complain, but be really happy at the end of the day.

One Year Ago: Homemade Moon Pies
Two Years Ago: Homemade Girl Scout Samoas
Three Years Ago: Whole Wheat Pasta with Sausage and Leeks
Four Years Ago: Chipotle CopyCat Recipes
Five Years Ago: Chocolate-Peppermint Marshmallows
Six Years Ago: Homemade Butterfinger Bars

Disclaimer: This post is not sponsored by Perry's Ice Cream. I am a member of their Inside Scoopers program and via this relationship they occasionally send me their new flavors. I receive no financial compensation for these posts and all opinions are my own. That being said, I've been eating Perry's Ice Cream since I was a little girl. It is awesome.

Break Up Cake
A Wilde Original

Chocolate Cake

1 stick butter
1 1/2 cups (300 g) granulated sugar
3 eggs
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
3 tablespoons chocolate spread (I used Cadbury chocolate spread)
1 1/4 cups (155 g) cake flour
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt

Preheat oven to 350 F. Coat a quarter sheet pan with cooking spray and line with parchment paper.

In the bowl of a stand mixer, beat butter and sugar on medium-high for 2 minutes. Reduce speed to low and add eggs, one at a time. Turn up speed to medium-high and beat for 2-3 minutes.

In a container with a spout, whisk together buttermilk, vegetable oil and vanilla. Turn on stand mixer to low and slowly stream in liquids. Once the liquids have been incorporated, turn mixer to medium-high and beat for 1 minute. Add Cadbury spread and beat until there are no more streaks of chocolate. Beat for 3-4 minutes on medium-high, until the mixture is approximately doubled in volume.

In a small bowl, whisk together flour, cocoa powder, baking powder and salt. Dump all the solids into the bowl of the stand mixer. Turn on mixer to low and mix for about 45 seconds. Scrape down the sides of the bowl and mix for another 45 seconds. Pour cake batter into the sheet pan and smooth out the top.

Bake cake for 30-35 minutes, or until the edges spring back when touched.  Remove from the oven and let cool completely in the pan.  Use a knife to loosen the edges of the cake. Set a sheet of plastic wrap over top of the cake. Flip cake over and rest on the counter, wrap in plastic wrap. Place cake in the fridge until ready to assemble.

Chocolate Frosting

6 ounces bittersweet chocolate
4 ounces semi-sweet chocolate
1 1/4 cups unsalted butter, room temperature
4 cups powdered sugar
1/4 cup cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons milk

Melt chocolate in a double boiler or slowly in the microwave. Stir until smooth and let cool slightly while you prepare the frosting base.

Beat butter in the bowl of a stand mixer for 2 minutes. Add powdered sugar, 1 cup at a time, and beat until smooth. Add cocoa powder and salt and mix until smooth. Add vanilla extract and milk, beat until incorporated. Turn mixer on medium and slowly stream in melted chocolate. Once there are no more streaks of chocolate, scrape down the sides of the bowl and turn the mixer on medium-high. Beat for 3-4 minutes, until the frosting has lightened in color and is very fluffy.

Assemble the cake

I like to use the momofuku cake assembling technique. You can also assemble the cake in the traditional manner.

Using a 6-inch cake ring, stamp out two circles and two half circles from the quarter sheet slab of cake. Use the two half circles to create the bottom layer (this is where the cake ring assembly technique helps). Fill in any holes with extra cake. Spread a layer of chocolate frosting. Add a layer of strawberries. Add a second layer of cake, more frosting and strawberries. Add final layer of cake and chocolate frosting. Place in the fridge to set up.

Remove cake from the fridge and use remaining frosting to frost the cake. You can use your favorite technique to frost the cake, just smooth out the sides and top. Decorate the top of the cake with some piped frosting and strawberries.
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