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Mother's Day Piano Cake

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Ingredients
  

Cake (This makes one 9x13 cake.) For a double layer like this piano cake, make this recipe twice or double and divide between 2 pans.)

  • 1¾ c. flour
  • ¾ cup unsweet. cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 2 cups sugar
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • ½ cup canola
  • 2 tsp vanilla extract
  • 1 cup boiling water

Chocolate Buttercream Frosting

  • 6 sticks butter room temp
  • 1 ½ c. sifted cocoa powder unsweetened
  • ¾ tsp. salt
  • 7 ½ c. powdered sugar
  • ¾ c. heavy cream
  • 12 ounces melted chocolate cooled (I used Ghirardelli bars)

Mom letters

  • super white merckens disks

Instructions
 

Cake

  • Preheat oven to 350°F
  • Line 9x13 pan with nonstick foi.
  • Sift flour, cocoa, baking powder and baking soda into a large bowl.
  • Add sugar and salt.
  • Whisk in eggs, milk, oil and vanilla by hand.
  • Add water.
  • Pour into pan and bake approx 35-38 mins until cake tester comes out clean.
  • Let cool -then freeze so frosting the layers will be easier.
  • If making 2 layers, time very edge of cakes around all 4 sides. Layer the cakes with frosting between apply a crumb coat, chill and then frost the entire cake.

Frosting (This is enough for a two layer cake.)

  • Beat butter until creamy.
  • Add cocoa and salt.
  • Add powdered sugar alternating with cream.
  • Pour in chocolate last on low until blended.
  • Finish by mixing with rubber spatula to remove air bubbles.
  • Once frosted use extra to pipe a ruffles around the edges. I used a 1M tip.
  • Lay white Kitkat bars across the top.
  • Trim a bit off the chocolate ones and lay on top.
  • I used a drop of meted chocolate to secure the chocolate bars on top of the white.
  • Top with a chocolate rose and white chocolate Mom letters.

Mom letters

  • melt chocolate and fill molds-pop in freezer until set.