Chocolate Frog Cake

 

If you have a couple of hours to burn, this cake is most definitely a good project for you. But even if you're busy, it might be worth it to budget a few hours of your time for this cake. It's perfect for spring and the warm weather, especially for picnics. I think everyone deserves a frog cake! <3

This frog cake is made from 3 layers of chocolate chiffon cake, with vanilla whipped cream and strawberries in between. The frogs and the surrounding greenery atop the cake are made from a Swiss buttercream, colored and flavored with matcha powder and cocoa powder. 

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Tips: 

- This cake requires two 8-inch pans and quite a few bowls - sorry in advance!

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Chocolate Frog Cake

Makes one eight-inch cake

Ingredients for the cake: 

4 egg whites

65g sugar

3 egg yolks

35g sugar

60g neutral oil (canola, light olive, vegetable all work)

90g milk

1/2 tsp vanilla extract (optional)

90g cake flour (or sub 80g AP flour and 10g cornstarch)

20g cocoa powder

1 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

Whipped Cream: 

200g heavy cream

30g honey or agave syrup

Swiss Buttercream: 

1 egg white

40g sugar

50g butter

(optional: green coloring) matcha powder

(optional: brown coloring) cocoa powder

Instructions: 

1. Grease and line two 8-inch cake pans, and preheat the oven to 325F. 

2. In a large bowl, separate four egg whites. 

3. In another bowl, add egg yolks and sugar, and whisk until pale, fluffy, and the sugar has dissolved. Then, pour in the oil and beat thoroughly, until the mixture takes on a mayonnaise-like texture. Then, whisk in milk and vanilla extract. 

4. In a small bowl, add cake flour, cocoa powder, baking powder, baking soda, and salt. Whisk until homogenous. Then, sift the dry ingredients into the egg yolk mixture, and mix gently until fully combined. 

5. Using a handheld mixer or a whisk, beat the egg whites until loose, white, and bubbly. Then, continue beating while adding sugar in parts. Beat until medium peaks form - when you can turn the bowl over your head, but the egg whites are still smooth and soft, not clumpy. 

6. Fold one-third of the egg whites into the egg yolk mixture, and fold gently until combined. Then, take the entire mixture and pour it back into the large egg white bowl. Fold gently, being careful not to deflate the meringue, until fully combined. 

7. Pour the batter evenly between the two pans (it should be around 180g batter per pan). 

8. Place pans into oven, and bake at 325F for 15 minutes. Lower the oven temperature to 300F, and bake for an additional 5-15 minutes. 

9. Remove pans from the oven, and cool upside down. 

Decorating: 

1. To make whipped cream, simply add 200g cold heavy cream to a bowl, and beat with a whisk until fluffy. Add in syrup to taste. 

2. To make Swiss buttercream, add egg white and sugar to a double boiler, and heat to around 140F while continually whisking. Take care to ensure the egg whites do not touch the hot water, such that the egg whites do not cook. The egg whites should look fluffy, white, and very foamy. 

3. Remove the egg whites from the heat, and beat until stiff peaks, and very glossy. Add in the butter in small parts while mixing. The mixture may look liquidy and separated at first, but continue beating until it looks fluffy. 

4. To color, add in matcha powder/cocoa powder until desired color is reached.