Nova's Birthday Elephant-Shaped Chocolate Cake with Strawberries, Tomatoes, and More

Ingredients:

• Cake Base:

  • 2 cups all-purpose flour

  • 1 cup cocoa powder

  • 1 1/2 cups sugar

  • 1 1/2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 3 large eggs

  • 1 cup buttermilk

  • 1/2 cup vegetable oil

  • 2 tsp vanilla extract

  • 1 cup boiling water

• Special Ingredients:

  • 1 cup diced strawberries

  • 1 cup diced cherry tomatoes (small and sweet)

  • 1/4 cup tomato sauce (smooth and slightly sweet)

  • 1/2 cup crushed potato chips (for a salty crunch)

  • 1/2 cup assorted candies (gummy bears, M&Ms, or similar)

  • 1/4 cup crispy seaweed flakes (for garnish)

• Frosting:

  • 1 cup unsalted butter (softened)

  • 3 cups powdered sugar

  • 1/2 cup cocoa powder

  • 1/4 cup milk

  • 1 tsp vanilla extract

• Decoration:

  • Fondant or modeling chocolate (gray, for the elephant shape)

  • Edible food coloring (for details)

Instructions:

1. Preheat and Prepare:

   • Preheat the oven to 350°F (175°C).

   • Grease and flour an elephant-shaped cake pan (or use a round pan and carve the shape later).

2. Mix the Cake Batter:

   • In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

   • Add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.

   • Stir in the boiling water (batter will be thin).

3. Incorporate the Unique Ingredients:

   • Gently fold in diced strawberries, cherry tomatoes, and tomato sauce.

   • Pour the batter into the prepared pan.

4. Bake the Cake:

   • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

   • Let the cake cool completely before frosting.

Make the Frosting:

• Beat butter until creamy.

• Gradually add powdered sugar and cocoa powder.

• Add milk and vanilla, beating until fluffy and smooth.

Assembly and Decoration:

1. Shaping the Cake:

   • If not using an elephant-shaped pan, carve the cake into the shape of an elephant.

2. Frost the Cake:

   • Spread the chocolate frosting evenly over the cake.

3. Decorate:

   • Use fondant or modeling chocolate to form the elephant’s trunk, ears, and other features.

   • Apply candies for eyes and embellishments.

   • Sprinkle crushed chips around the base of the cake.

   • Add crispy seaweed flakes for a quirky, unexpected touch.

4. Final Touch:

   • Serve slices with an extra drizzle of tomato sauce for a sweet and tangy contrast!

This cake is definitely adventurous, mixing sweet, salty, savory, and tangy elements with a fun elephant shape. Let me know how it turns out or if you want adjustments to the recipe!