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
CHOCOLATE BIRTHDAY CAKE
Steps:
- For the chocolate cake: Preheat the oven to 350 degrees F and spray two 9-inch cake pans with baking spray. In a the bowl of a stand mixer fitted with the paddle attachment running at low speed, combine the sugar, flour, baking powder, baking soda and salt. Turn up the speed slightly and mix in the eggs, milk, vegetable oil, sour cream and vanilla extract until just combined. In a medium bowl pour 1 1/3 cups boiling water over the cocoa powder and blend well with a whisk. Pour the cocoa mixture into the mixing bowl with the other ingredients and mix until well incorporated. Divide the batter evenly into two prepared pans. Bake until a toothpick comes out clean, 20 to 25 minutes. Let cool in the pans on a rack 15 minutes, then turn the cakes out onto racks and let cool completely, about 45 minutes.
- For the Swiss meringue buttercream:Place a metal mixing bowl over a pot of simmering water to create a double boiler, making sure that the bottom of the bowl is not touching the water. Put the sugar and egg whites in the bowl and whisk lightly until the mixture reaches 140 degrees F, all the sugar has dissolved and the mixture is silky-smooth to the touch. Pour the egg white mixture into the bowl of a stand mixer fitted with the whisk attachment and add the vanilla. Beat until fluffy, glossy white peaks form, 5 to 10 minutes. Lower the mixer to the slowest speed and slowly add the butter and salt. The mixture will slowly thicken up and smooth out into the silkiest buttercream ever!
- For the chocolate ganache: Warm the heavy whipping cream over medium heat until it is just boiling, then pour over the chocolate chips and let sit, 1 minute. Stir the mixture with a whisk until all of the chocolate chips are melted and you have a smooth, creamy texture (you may microwave for 30 seconds and mix again until all of the chips are melted). Add the vanilla extract.
- Assemble the cake: Place one of the cake layers on a serving plate and coat the top with some of the Swiss meringue buttercream (reserve the remainder for another use). Chop up the strawberries and sprinkle them over the buttercream. Place the second layer of cake on top and ice the entire cake with the chocolate ganache. Enjoy!
MOIST CHOCOLATE BIRTHDAY CAKE
This is a moist chocolate birthday cake that is also good as cupcakes. Frost it with vanilla or chocolate buttercream, or any icing of your choice. For cupcakes, divide into 24 muffin cups and bake 20 to 25 minutes.
Provided by pillaroo
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch cake pans with parchment paper. Grease the pans and dust with cocoa powder.
- Sift together flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
- Beat butter, dark brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Add egg yolks one at a time, scraping down the bowl after each addition. Beat on medium-high until fluffy.
- Pour melted chocolate and vanilla extract into the bowl with the sugar mixture; mix on low speed until combined. Alternate adding flour mixture and buttermilk, beginning and ending with flour mixture, mixing on low speed. Pour in coffee slowly in a steady stream; mix on low speed until smooth.
- Use an electric mixer to beat egg whites in a separate bowl until stiff peaks form. Fold gently into batter. Divide batter evenly between the 3 prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 25 minutes, making sure not to overbake. Let cool in pans for 10 minutes; turn out onto waxed paper to cool completely before frosting.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 55.9 g, Cholesterol 103.1 mg, Fat 20.5 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 12.3 g, Sodium 273.7 mg, Sugar 35.6 g
BEST CHOCOLATE BIRTHDAY CAKE
This cake is always requested from my kids for their birthdays; it's the best!
Provided by Brenda
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h40m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®).
- Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more.
- Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.
Nutrition Facts : Calories 542 calories, Carbohydrate 62.5 g, Cholesterol 67.8 mg, Fat 31.5 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 10.2 g, Sodium 474.3 mg, Sugar 47.5 g
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