My neighbor and father’s best friend’s birthday was last month, and my dad wanted to surprise him with a birthday cake after taking him out to dinner. I was thinking about cake flavors that he liked, when my sister reminded me that it was a tradition in his family that for every birthday he or his sisters would get a “Jimmy Cake” from Scialo Brothers Bakery on Federal Hill in Providence, RI. She suggested that I try to recreate that, but a little more gourmet (I’m coming for you Claire Safftiz). The only difficulty was that I had only eaten the cake once, and all there was on the internet for reference was a description of the cake. Not even a photo. So this is what I had to work with:
“Whipped Cream between five layers of alternating chocolate and yellow cake, a strawberry center, topped with whipped cream and surrounded with jimmies.”
So that’s exactly what I made. Well, nearly, I only did four layers since I had two cake pans, and they made an nice even four layers. Five seemed excessive. Assembly is probably the most difficult part of this cake. There is no “good” or “neat” way to put sprinkles on the side of a cake. You just have to pour them into your hand and shove them against the side. Your hands and kitchen are going to get dirty. You will have to sacrifice a good number of sprinkles. You maybe find them in your kitchen for the next few weeks. It’s just something you have to accept in order to get a fantastic final product.
Look at those layers!
Recipe
For Chocolate Cake
Ingredients:
1 1/8 cups all-purpose flour
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1/8 cup chili coca powder (if you do not have this, either use all cocoa powder or add some cayenne pepper to your cocoa powder)
1/2 cup granulated sugar
1/4 cup unsalted butter, at room temperature
1/6 cup coconut oil
1 teaspoons vanilla extract
1/2 cup milk
1/4 cup coffee
2 large eggs
Method:
Preheat the oven to 350°F. Lightly butter and line a 9 inch baking pan with parchment paper
Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar into a large mixing bowl.
Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more.
In a large measuring cup, combine the vanilla with the milk and coffee, and add all at once to the dry ingredients. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.
Add the eggs one at a time, beating well at medium-high speed between additions.
Scrape the sides and bottom of the mixing bowl, and mix for 30 seconds more. The batter will be thin.
Transfer the batter to the prepared pans. Smooth out the tops of the layers with an offset spatula.
Bake 28 to 30 minutes
The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A cake tester inserted in the center will come out clean.
Remove the cake from the oven and let cool completely in the pan on a rack before turning out.
Stick toothpicks and the north, south, east, and west points on the cake, and then cut through the center so that it is divided in half and you have two, thin 9-inch layers.
For Vanilla Cake
Inspired by King Arthur Flour’s recipe
Ingredients:
3/4 cups sugar
1 5/8 cups all purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cups milk, at room temperature
1/2 tablespoon vanilla extract
2 large eggs, at room temperature
Preheat the oven to 350°F.
Lightly grease and line a 9-inch cake pan
In the bowl of a stand mixer, whisk together, by hand, the sugar, flour, baking powder, and salt
Add the butter and use the beater attachment on low speed, until the mixture looks sandy
Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds
Add the first egg, beat for 30 seconds. Repeat with the second egg.
Transfer the batter to the pan
Bake 30-35 minutes
The cake is done when it’s golden brown around the edges, but it will be quite pale, and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean
Allow it to cool for 5 minutes before turning onto a rack to cool completely
Stick toothpicks and the north, south, east, and west points on the cake, and then cut through the center so that it is divided in half and you have two, thin 9-inch layers.
For Strawberries
Ingredients:
1 pint of strawberries
2 tablespoons Grand Marnier or other orange liquor
Method:
Stir the strawberries and liquor together and let sit for 10 minutes
For Stabilized Whipped Cream
Ingredients:
8 teaspoons water
2 teaspoon (about one packet) unflavored gelatin
2 cup cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
Method:
Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes, it will start to become gelatinous
Microwave until the gelatin is fully dissolved and the mixture looks clear. About 10 seconds. Stir the mixture to combine and let it cool.
Meanwhile, whisk together the cream, sugar, and vanilla in a stand mixer until it starts it reaches soft peaks, then turn the mixer to low speed.
Slowly pour in the gelatin mixture until well combined. If you add it too quickly, the gelatin will get lumpy.
Once the gelatin is well combined, whisk on medium-high speed until you reach stiff peaks.
Assembly
Place one layer of vanilla cake on the bottom. Coat the top with whipped cream. Place a chocolate layer on top. Top with whipped cream, then strawberries, then a light layer of whipped cream.
Then layer vanilla, cream, chocolate again.
Frost the entire cake in whipped cream.
Decorate with chocolate sprinkles all over the sides and strawberries on top.
Never Enough Counter Space 