CHOCOLATE-CHOCOLATE BIRTHDAY CAKE
This is the birthday cake I've made for my son since he was about 11. After boxed cakes, ice-cream cakes, a cake in a Darth Vader mold (that year, the party's theme was "May the Fours Be With You), this cake hit the spot and remains a favorite. It's a double-layer devil's-food cake made with cocoa and bittersweet chocolate, the same pair that makes the frosting so luscious. You can make the layers ahead of time, wrap them and freeze them for up to a month. As for the frosting, it's best spread between the layers and over the cake when it's just made. Once assembled, the cake can be refrigerated overnight. It cuts most easily when it's cold but tastes best when it's at room temperature, which is about what it will be once the candles are blown out and the slices put on plates. Ice cream alongside is unnecessary but nice. Hey, it's a birthday!
Provided by Dorie Greenspan
Categories cakes, dessert
Time 3h
Yield 12 to 14 servings.
Number Of Ingredients 18
Steps:
- Center a rack in the oven, and preheat it to 350. Butter the interiors of two 9-inch round cake pans, dust with a little cocoa powder and tap out the excess. Sift together the flour, cocoa, baking powder, baking soda and salt.
- Working with an electric mixer (use the paddle, if you have one), beat the butter and sugar together on medium speed for 3 minutes, until light and fluffy. Add the eggs one by one, and beat for a minute after each goes in; beat in the vanilla. Reduce the speed to low, and add the dry ingredients in 3 additions and the buttermilk in 2 (start and finish with the dry, and don't worry if the buttermilk makes the batter look slightly curdled). Mix in the melted chocolate. Divide the batter evenly between the pans.
- Bake for 24 to 28 minutes, until a tester poked into the center of the cakes comes out clean. Transfer to racks, let rest 5 minutes and then run a blunt knife around the edges of the pans. Unmold the cakes onto the racks, and cool to room temperature.
- Make the frosting: Sift together the confectioners' sugar and cocoa powder. Using an electric mixer (with the paddle, if available), beat the sugar, cocoa, salt and butter on high speed until fluffy. On low speed, add the chocolate. When it's almost incorporated, beat in the buttermilk. It's best to use the frosting immediately.
- If necessary, just before you're ready to frost the cakes, slice a sliver off the top of each layer to create a flat surface. To assemble, place one cake layer, top up, on a serving platter, and cover with frosting. Top with the second layer, top down, jiggling it into the frosting to hold it in place. Frost the top and sides of the cake - go sleek or swirly. If you're using decorations, scatter them over the cake. Chill for at least 1 hour (or for up to 1 day); bring to room temperature before serving.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 13 grams, Carbohydrate 79 grams, Fat 41 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 25 grams, Sodium 322 milligrams, Sugar 59 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
AisuruChan
[email protected]This cake was very easy to make and it turned out great! I will definitely be making it again.
Mark Martin
[email protected]The frosting on this cake was a bit too runny, but the cake itself was delicious.
Maddax Soles
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Hari Poudel
[email protected]This cake was very easy to make and it turned out great! I would definitely recommend it.
Amonoo AKATA
[email protected]This cake was amazing! I will definitely be making it again.
Zist Fn
[email protected]Overall, I thought this cake was pretty good. I would make it again, but I would change a few things.
Shopan Begum
[email protected]This cake was a little dry, but the frosting was delicious.
Qaseem Warshal
[email protected]I'm not a big fan of chocolate cake, but this one was really good. The frosting was especially tasty.
Dil chori sada ho geya
[email protected]This cake is a bit time-consuming to make, but it's worth it. It's so delicious!
Noor Rana
[email protected]I would definitely recommend this cake to anyone who loves chocolate cake.
MlandeliCollin Sineli
[email protected]This cake was perfect for my daughter's birthday party. It was a big hit with all the kids.
Dandy Isaac
[email protected]The frosting on this cake was amazing! It was so light and fluffy.
Prem Thapa
[email protected]I loved the chocolate flavor of this cake. It was so rich and decadent.
Dananjaya Madusanka
[email protected]This cake was very easy to make and it turned out great! I will definitely be making it again.
Bukar Alhaji Ali
[email protected]The frosting was a bit too runny for my liking, but the cake itself was delicious.
Hemanta Khadka
[email protected]This cake was a little too sweet for my taste, but it was still very good.
JJ RHEEDER
[email protected]I've made this cake several times and it's always a crowd-pleaser. The chocolate flavor is rich and decadent, and the frosting is the perfect complement.
Abdullah Forid
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can make it ahead of time and it still tastes fresh.
Kele Modise
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he had ever had.
Aja lamin Conteh
[email protected]This cake was a hit at my daughter's birthday party! It was so moist and chocolatey, and the frosting was to die for. I will definitely be making this cake again.