Episode 143 - Johanna's Cake

The.Aubergine.Chef's picture

Feb. 13, 2014

Happy birthday Johanna! This episode focuses heavily on icing and decorating and uses recipes and techniques covered in previous episodes. It's a great demonstration for icing a square cake and even though I don't fully cover the flowers (since they were covered very heavily in a cupcake episode) I hope it inspires you! I refilmed the buttercream rose technique in this episode as well, shooting from a different angle than the previous one. I plan to make the buttercream rose segment it's own fundamental video and use it to reinforce the existing video which is much older and in SD.


All purpose flour 815 Gram , sifted (1 pound 12 3/4 ounce)
Unsweetened cocoa powder 3 3/4 Ounce
Baking soda 5/8 Ounce
Salt 5/8 Ounce
Unsalted butter 11 1/4 Ounce (at room temperature)
Granulated sugar 461 Gram (1 pound and 1/4 ounce)
Egg yolks 7 1/2
Warm water 519 Gram (1 pound and 7/3 ounce)
Vanilla extract 1/3 Ounce
For meringue
Eggs whites 7 1/2
Granulated sugar 11 1/4 Ounce
For decoration
Simple syrup 1 Cup (16 tbs) (as needed)
Buttercream frosting 3 Cup (48 tbs) (as needed)



1. Grease cake pan with non-stick spray and line with parchment paper.

2. Preheat oven to 250-275 degree F.


3.In a bowl, mix water and vanilla.

4. In a mixing bowl, sift flour, cocoa powder, baking soda, sand salt.

5. In a separate bowl, beat egg whites and sugar until medium stiff. Set aside.

6.In a separate bowl, cream butter and sugar until light and airy. Add egg yolks, one at a time and beat after each addition.

7.Add 1/3 of the sifted flour mixture into the bowl beat and then pour 1/3 of the water vanilla mixture. Repeat the process alternating until all the dry mixture and water vanilla mixture used up. Scrape down the sides and beat on high for 30 seconds.

8. Fold egg white mixture into the batter, a little at a time.

9. Turn batter into the prepared cake pan. Spread evenly.

10. Pop the pan in oven and bake for 2- 2 ½ hours or until tester comes out with few (for moist cake) or no crumb. Remove from oven and let cool completely and then pop in refrigerator.


11.Cut cake in half and trim the edges.

12.Pour Simple syrup on top and spread buttercream frosting .

13.Place the 2nd half on top of buttercream frosting and then again spread another layer of frosting. Pop in fridge for 30-45 minutes and then spread another thin layer of frosting.


14.Decorate as shown in the video with colored icing, cut into slices and serve.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 25

Nutrition Facts

Serving size

Calories 573Calories from Fat 168

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 579 mg24.13%

Total Carbohydrates 98 g32.7%

Dietary Fiber 2 g8%

Sugars 69 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet