Ingrédients pour Miami Beach Birthday Cake
- Semi Sweet Chocolate Chips
- [Insert Amount] graham cracker crumbs OR 1 cup toasted coconut flakes
- [Insert Amount] unsalted butter, softened
- [Insert Amount] chopped walnuts
- All Purpose Flour
- [Insert Amount] baking soda
- [Insert Amount] salt
- [Insert Amount] granulated sugar
- [Insert Amount] large eggs
- Vanilla
- Buttermilk
- [Insert Amount] heavy cream, cold
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Comment préparer Miami Beach Birthday Cake
- Preheat oven to [Insert Oven Temperature]. Grease and flour two [Insert Pan Size] round cake pans.
- In a large bowl, cream together [Insert Amount] butter and [Insert Amount] sugar until light and fluffy.
- Beat in [Insert Amount] eggs one at a time, then stir in [Insert Amount] vanilla extract.
- In a separate bowl, whisk together [Insert Amount] flour, [Insert Amount] cocoa powder, [Insert Amount] baking powder, [Insert Amount] baking soda, and [Insert Amount] salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in [Insert Amount] chopped walnuts and [Insert Amount] graham cracker crumbs (or 1 cup toasted coconut).
- Divide batter evenly between the prepared cake pans.
- Bake for [Insert Bake Time] minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, whip [Insert Amount] heavy cream with [Insert Amount] powdered sugar until stiff peaks form.
- Once cakes are completely cool, frost the top of one layer with whipped cream. Top with the second cake layer and frost the entire cake with the remaining whipped cream.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
199g
Fat
106g
Carbs
25g
