Valentine’s Day Tsunami Cake

Instructions

1. Step
   Preheat oven to 350(F) degrees. Butter, flour and line 3 6-inch round cake pans.
2. Step
   In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar until fluffy, about 2 minutes.
3. Step
   Add in the eggs one at a time followed by the oil and vanilla extract.
4. Step
   In a separate mixing bowl sift together the flour, baking powder and salt.
5. Step
   Turn the mixer to low speed. Alternate adding the flour mixture and milk. Beat until batter is smooth, about 2 minutes.
6. Step
   Evenly divide batter amongst the prepared cake pans. Bake for 20 to 25 minutes, until the top bounces back to touch. Let cool completely before removing from pan.

FOR THE FROSTING:

1. Step
   In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar until fluffy, about 5 minutes.
2. Step
   Add the vanilla, whipping cream and food colouring (if desired). Beat until whipping cream is fully incorporated, about 2 minutes. Set aside until ready to frost cake.

FOR THE TOPPING:

1. Step
   To a saucepan add 300 mL whipping cream, whole milk and cornstarch. Whisk until cornstarch dissolves.
2. Step
   Turn heat to medium and add the condensed milk. Continuously whisk until mixture begins to thicken, about 5 minutes. Immediately remove from heat and add vanilla extract (as well as food colouring if desired).
3. Step
   Transfer to a mixing bowl. Cover with plastic wrap and gently press the plastic wrap against the top. Let cool to room temperature.
4. Step
   When ready to frost cake, whisk in the remaining whipping cream until fluffy and smooth. Run mixture through a fine mesh sieve if desired.

TO ASSEMBLE:

1. Step
   Begin with a layer of cake on a plate or round cake pad. Add 1/3 of frosting and smooth evenly to the edges. Using a tall piece of acetate, loosely wrap the cake and tape edges together.
2. Step
   Add second layer of cake and press down to flatten. This will ensure the buttercream reaches the edges. Add 1/3 of frosting and repeat.
3. Step
   On the final layer of frosting, ensure the frosting goes directly to the acetate edges so the ooze topping does not leak.
4. Step
   Pour ooze topping over the cake and finish with sprinkles.
5. Step
   When ready to serve, pull the acetate vertically off the cake & watch the topping ooze all over the cake. Slice and serve.