Rick’s One-Bowl Chocolate Birthday Cake | Sweet Heat with Rick Martinez
In this episode of Sweet Heat, Rick Martinez makes a recipe worthy of a celebration, chocolate birthday cake! This isn’t just any chocolate cake; it’s designed to feed a crowd and comes together using just one bowl and a couple of sheet trays. Rick tops it with fluffy chocolate buttercream frosting and sprinkles the top with crushed malted milk balls. GET THE RECIPE ►► r
Rick’s cookbook Mi Cocina is available now: m
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
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The Ultimate Chocolate Cake with Erin McDowell:
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VIDEO CHAPTERS
00:00:00 Intro
00:01:21 One sheet tray baking
00:04:19 Divide and conquer
00:08:02 It’s the frosting that counts
00:12:10 Cake flip
00:15:33 Happy birthday to Rick
PREP TIME: 1 hour
COOK TIME: 40 minutes
MAKES: one 18 by 13-inch cake
INGREDIENTS
For the Cake
Non stick spray
3 cups unbleached all-purpose flour, plus more for pans
3 cups demerara or granulated sugar
1 1/2 cups Dutch-process cocoa powder, sifted
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/2 teaspoons Kosher salt
4 large eggs plus 2 yolks, room temperature, beaten to blend
1 1/2 cups low-fat buttermilk, room temperature
1 1/2 cups hot tap water
4 teaspoons pure vanilla paste
3 tablespoons malted milk powder
3/4 cup vegetable oil
Buttercream frosting (below)
Milk chocolate and dark chocolate malted milk balls (I like the ones from Whole Foods), lightly crushed
For the Buttercream
2 large eggs plus 2 yolks room temperature
1/2 teaspoon Kosher salt
3/4 cup granulated sugar
1 1/4 cups unsalted butter, room temperature, cut into tablespoon sized pieces
7 ounces dark (70%) chocolate melted and cooled
2 teaspoons vanilla paste
3 tablespoons malted milk powder
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Recipe Video:
