2 Layer Chocolate Birthday Cake Recipes

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CHOCOLATE LAYER CAKE



Chocolate Layer Cake image

Provided by Shiran

Number Of Ingredients 13

1 3/4 cups (250 g/8.8 oz) all-purpose flour, sifted
2/3 cup (65 g/2.3 oz) natural unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups (400 g/14 oz) granulated sugar
2 large eggs (, room temperature)
1/2 cup (120ml) neutral oil, such as canola
2 teaspoons pure vanilla extract
1 cup (240 ml) buttermilk (or whole milk)
1 cup (240 ml) hot water
Optional: To enhance the chocolate flavor
Chocolate frosting recipe

Steps:

  • Preheat oven to 350F/180C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
  • In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
  • In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water. Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don't overbeat - batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be very thin and liquid. That's ok.
  • Scrape batter into prepared pans. Bake cakes for about 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack.
  • Assembling the cake: Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat - totally optional). Evenly spread about 1/3 of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
  • Store cake in the fridge for up to 3 days. Bring to room temperature before serving.

BIG CHOCOLATE BIRTHDAY CAKE



Big Chocolate Birthday Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h45m

Yield 12 to 14 servings

Number Of Ingredients 13

4 sticks butter, plus more for greasing
8 heaping tablespoons cocoa, plus more for dusting
4 cups all-purpose flour
4 cups sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten
3 cups heavy cream
24 ounces semisweet chocolate, broken into pieces
2 teaspoons vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
  • In a mixing bowl, combine the flour, sugar and salt.
  • In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
  • Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
  • Divide the batter among the prepared cake pans and bake for 20 minutes.
  • Cool completely before icing. Refrigerate the layers after cooling for best results.
  • For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
  • Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
  • Frost the cake in between each layer, on the top and around the sides.

CHOCOLATE-CHOCOLATE BIRTHDAY CAKE



Chocolate-Chocolate Birthday Cake image

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

2 sticks (226 grams) unsalted butter, at room temperature (plus more for the pan)
2/3 cup (56 grams) unsweetened cocoa powder (plus more for the pan)
2 cups (272 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/4 cups (250 grams) sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240 ml.) buttermilk, well shaken
4 ounces (113 grams) bittersweet chocolate, melted and cooled
3 1/3 cups (405 grams) confectioners' sugar
4 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine sea salt
3 sticks (339 grams) unsalted butter, at room temperature
6 ounces (170 grams) bittersweet chocolate, melted and cooled
4 1/2 tablespoons buttermilk
Small decorations to scatter over the cake, optional

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

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