Big Burger Cake

I made this cake for Joshua's 9th birthday. It is one of our favorite cakes. If you don't want to turn it into a burger cake, you can use the peanut butter frosting between the layers and on the outside (or you could use the ganache between the layers and the peanut butter frosting for the outside). Pipe a decorative border with the peanut butter frosting, and sprinkle chopped chocolate-coated peanuts (or chopped peanuts and mini chocolate chips) on the top.

Chocolate Cake:

2 cups (14 ounces) sugar

2 cups (8 1/2 ounces) unbleached all-purpose flour

2 tablespoons (3/8 ounce) Instant ClearJel® or cornstarch

3/4 cup (2 1/4 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

4 large eggs

3/4 cup (5 1/4 ounces) vegetable oil

2 teaspoons vanilla extract

1 1/4 cups (10 ounces) water

Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" or 9” round cake pans—if available, use one pan that has a contoured edge for the top bun. If using 8” pans, make sure the pans are at least 2-inches deep to accommodate batter.

To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pans.Bake the cakes for about 25-35 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 10 minutes, then turn them out of the pans to cool completely on a rack.

Banana Cake:

½ cup (1 stick, 4 ounces) butter or margarine, softened
½ cup (3 ½ ounces) granulated sugar
1 egg
¾ cup (6 ounces) mashed ripe bananas (about 1 ½ medium bananas)
¼ cup (2 ounces) sour cream
½ teaspoon vanilla
½ teaspoon banana extract
1 cup (4-1/4 ounces) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Heat oven to 350°F. Grease and flour one 8- or 9-inch round cake pan (using same size of pan as used for chocolate cake). In medium bowl, beat 1/2 cup butter and 1/2 cup granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 egg; beat 1 minute. Beat in bananas, 1/4 cup sour cream, 1/2 teaspoon vanilla and the banana extract. Beat in remaining banana cake ingredients on low speed, scraping bowl constantly. Pour into prepared pan. Bake for 23 to 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Chocolate Ganache for “Burger”:

12 ounces semisweet chocolate

6 ounces heavy cream

To make the ganache: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Let cool until thickened enough to use for frosting.

Peanut Butter Frosting for “Bun”:

1 cup (2 sticks, 8 ounces) butter, softened
1 cup (9-1/2 ounces) creamy peanut butter
4 cups (16 ounces) powdered sugar
¼ cup (2 ounces) milk
½ teaspoon vanilla

In medium bowl, beat 1 cup butter with electric mixer on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, 1/4 cup milk and 1/2 teaspoon vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.


Decorator Icing (for ketchup, onions, lettuce, etc.):

1/3 cup (2 ¾ ounces) water
2 tablespoons meringue powder
6 cups (1 pound 8 ounces) sifted confectioners’ sugar, divided
½ cup (3-1/4 ounces) solid vegetable shortening
1 ½ tablespoons light corn syrup
½ teaspoon salt
½ teaspoon no-color almond extract
½ teaspoon clear vanilla extract
½ teaspoon no-color butter flavor

In large bowl, combine water and meringue powder; whip with electric mixer at high speed until peaks form. Add 2 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 4 cups sugar, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. To thin, add up to 2 more tablespoons each water and corn syrup. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Divide into portions and tint each portion as desired (red for ketchup, green for lettuce, white for onion, etc.)

To Decorate the Cake:

Over a wire rack, frost banana cake layer with chocolate ganache. Set aside. Place bottom chocolate cake layer on serving plate. Frost side and top of layer with peanut butter frosting. Place banana cake layer carefully on top (using a large spatula), touching up layer with ganache as necessary. Drizzle top edge of middle layer with raspberry preserves to look like ketchup or use red decorator icing. Use green decorator icing with a ruffled attachment on edges for lettuce, and make white rounded ribbons of frosting on edge for onion slices if desired. Place remaining (rounded) chocolate layer on top. Frost with peanut butter frosting. Immediately sprinkle top of cake with sesame seeds.