For the chocolate cake, it's a combination of Ina Garden's Beatty's Chocolate Cake and also some great advice I found on the Cake Central forum. I went with Swiss Meringue Buttercream since in my opinion it is 100x better than the common American Buttercream (butter or shortening and powered sugar). Meringue based Buttercreams are not overly sweet with a light/fluffy texture. Beyond Buttercream, formerly from Scratch, SF explained in details on why meringue based buttercreams are infinitely better than the American Buttercream.
Here is the run down of what the tiers consist of:
Top Tier- Cakeman Raven's Red velvet cake and cream cheese frosting.
Bottom Tier- Chocolate cake with Swiss Meringue Buttercream (recipe from Sweetapolita).
The cake is covered in fondant then the sides are covered in cheetah/leopard print sugar sheets. Accents are in black and red.
Christi's twist on Hershey's Chocolate Cake
- 2 cups granulated sugar
- 1 3/4 cup all purpose flour
- 3/4 cup Hershey's cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 3/4 cup sour cream
- 1/4 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/4 cup strong hot coffee
- 3/4 cup boiling water
Pre heat oven to 350 degrees F. Grease and flour two 9 inch round cake pans.
In a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, salt. Add in eggs, sour cream, milk, vegetable oil and vanilla extract. Mix on medium high speed for 2 minutes. Stir in the hot coffee and boiling water (batter will be very thin). Divide the batter equally between the two 9 inch cake pans. Bake for 30-35 minutes or until a tooth pick inserted into the center of the cake comes out clean. Let it cool for 10-15 minutes then turn it out onto wire racks to cooled all the way. Frost your cooled cakes with your favorite frosting.