At the end of April, Kevin and I are headed to Iceland followed by an almost-week in London. I couldn’t be more excited so to celebrate the trip, I made an exact replica of the cake Hagrid gifts Harry when they first meet!
I would be remiss not to mention my heart goes out to the victims of this week’s terror attack on Parliament. “No act of terror can shake the strength and resilience of our British ally.” Sending my deepest sympathies across the pond.
Conveniently, neither of us has ever visited London so we hope to check off quite a few tourist spots (hel-lo, London Eye) while also leaving plenty of room for exploration. Have you ever been? I would love to hear about your must-see places!
For starters, I signed up for a cookie icing class at Biscuiteers and am so excited I don’t know how I’m going to wait another month! I’m sure it comes as no surprise at all that we also snatched up tickets for The Harry Potter Studio Tour.
I know true Harry Potter fans out there will tell me that this cake is more fitting for Harry’s birthday in July (have I hit my nerdy comments quota yet today?), but I just couldn’t help myself! You can see the cake from the movie here. Some friends pointed out it’s not quite accurate since I didn’t sit on it like Hagrid does. Haha! Maybe next time 😉
If only I could take this entire chocolate cake with us. I made Julia Turshen’s Happy Wife Happy Life recipe from her cookbook Small Victories. Once I saw that there is a full cup of coffee in the batter, I had to try it.
This turned out to be one of the best chocolate cakes I have ever eaten. The coffee makes the layers perfectly moist which you can tell from the photos above. I also accidentally added almond extract to the frosting and decided to still add vanilla extract (#yolo). Together they complemented the chocolate layers perfectly. The happiest of accidents!
Unless the author posts the recipe in full on their site, I don’t believe in posting the recipe in full on my blog. However, with a quick google search, you can find others who don’t feel the same (like the Milwaukee Journal-Sentinel here).
My reasoning is that recipes are special, and if the author wanted this online, they would share it online. If I had written a cookbook, I wouldn’t want other bloggers to copy and paste my work in a format where I might not have intended it to live without seeking explicit permission first.
Julia’s recipe calls for raspberry jam sandwiched in between each layer, but I used a traditional buttercream icing. If anyone missed the jam, I didn’t hear about it!
This cake lasted all of two days in our house which is without a doubt the quickest turnaround of any dessert around here. I know it won’t be long before I make it again. Happy weekend, friends!
Buttercream Frosting Recipe
3Cups of powdered sugar
1 stick of butter
1/2 tablespoon vanilla extract
2 tablespoons milk or whipping cream
Food coloring (optional)
- Mix together 3C of sugar and 1 stick of butter on low speed (or by hand) until it’s well incorporated.
- If you’re using a stand mixer, increase speed to medium and beat for another 3 minutes.
- Add 1/2 T vanilla and 2t milk and continue to beat on medium speed for 1 minute. Add more milk until you’ve reached your desired consistency.
Special shout-out to my friend Claire for letting me shoot in her apt., capturing some extra photos, and bearing the ever-important roles of taste tester and hand model! You can tell by the giant slices missing how much we hated it 😉