Chocolate Cherry Twizzler Cakes

I made these mini layer cakes for a Twizzler loving friend's birthday party last week. What made these cakes 'Twizzler' (aside from just the mini one stuck on top), was the cherry extract I used to flavor the frosting in order to replicate the candy taste. The cake was very moist and fudgy which was delicious (as it's of the liquid fat variety), but I can't see using this recipe for a fully frosted cake as messy wet crumbs were avalanching off it!

I always like steering away from my usual rustic dessert taste and aesthetic for birthdays, which makes sense coming from me since the birthday treat I demand every year is boxed Funfetti complete with Rainbow Chip frosting. I believe that birthday desserts should be over the top indulgent- something you could only handle once a year, as you'd need the rest of the year to get over how happy (sick) it made you. As I've mentioned before, I am a huge proponent of using seasonal and local produce and ingredients in my baking, but every so often I like to break away and throw out all of my self imposed rules and consent to a little artificial fun.

Chocolate Cake
Ingredients
2 cups white sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water
1/2 cup hot espresso or coffee

Directions
Preheat oven to 350F. Grease and parchment a 10"x10" square cake pan. Whisk together all dry ingredients and place in stand mixer. Beat in eggs one at a time. Add milk, oil, and vanilla, mix for three minutes. Remove bowl from stand mixer and fold in by hand the espresso and boiling water. Pour into prepared pan and bake 30-35 minutes, or until skewer comes out clean. Cool in pan until firm enough to turn out.

Adapted from: All Recipes

'Cherry' Frosting
Ingredients
1 cup unsalted butter, room temperature
6 cups powdered sugar, sifted
4 tablespoons milk
1 1/2 teaspoons cherry extract

Directions
Cream butter and beat in powdered sugar. Add milk and extract and mix until smooth. Add more or less milk for desired consistency.

Assembly
Cut cooled cake horizontally in half. Spread half the frosting on bottom layer and sandwich with top layer. Trim all sides evenly and cut the cake 4x4. Fit pastry bag with large rosette piping tip and fill with remaining frosting. Pipe large rosettes on each mini layer cake. Top with mini cherry Twizzlers and red sanding sugar.

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