Chocolate Birthday Cake

May 23, 2011

It is birthday season in our family.  By some lucky roll of the dice, almost every member of our family was born between April and August.  We celebrate the birth of someone every couple of weeks, usually with the a candle topped Chocolate Birthday Cake.

This cake began as my own personal favorite.  I, like many, am a huge fan of chocolate. I am fairly certain that my birthday cake was chocolate for at least the first 25 years of my life (perhaps longer).   About 5 years ago, I came across this recipe for chocolate cake from Ina Garten.  Since then, I have made it countless times.

Imagine my delight when this cake became a favorite for my family as well!  This year already, I have made it five times.  In fact I have made it so much that I was reluctant when asked to make the most recent batch. I thought-  Hadn’t we already eaten that cake enough this season?  There are so many other good cakes to try.  But then I whipped up the batter, baked the cake, and tried a sample crumb, shhhhh.  This cake tastes sooo good! I would happily sign on to many more years of baking this exact cake.

Chocolate Birthday Cake is rich, chocolately, and incredibly moist.  The buttermilk gives it a pleasant tang and the last minute addition of brewed coffee deepens the delightful chocolate flavor.  As with any chocolate dish, it will be as good as the cocoa you use.  I prefer Ghiradelli or Scharfen Berger. The frosting choice will create the identity of the cake.  Mocha Buttercream is the frosting I most often pair with the cake.   I have also made it with vanilla buttercream and strawberry buttercream.  Really, you cannot go wrong.  This cake is absolutely decadent and delicious.  The very definition of a chocolate cake.  It is perfect for a birthday or any time you need a good chocolate fix.

Chocolate Birthday Cake

from Ina Garten

makes 1 8-inch layer cake

Parchment paper for lining pans

Butter for greasing pans

1 3/4 cup all- purpose flour, plus more for dusting pans

2 cups sugar

3/4 cup unsweetened cocoa powder (I use Ghiradelli)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

1/2 cup vegetable oil

2 eggs, room temperature

1 teaspoon vanilla extract

1 cup freshly brewed hot coffee

Preheat oven to 350 degrees.  Butter 2 8-inch round cake pans. Line the bottoms with parchment.  Dust pans with flour.

Sift together the dry ingredients into a large bowl: flour, sugar cocoa, baking soda, baking powder, and salt.  In a separate bowl, mix buttermilk, vegetable oil, eggs, and vanilla.  Pour wet ingredients into dry and mix until just combined.  Pour in the hot coffee and mix until it is incorporated.  Be sure to scrape down sides and bottom to ensure all the flour mixture is thoroughly moistened. Batter will look very thin.

Pour batter evenly into the 2 prepared pans.  Slide pans in the oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.  Place pans on a cooling rack and let sit for 10 minutes.  Slide a knife around the inside edge of each pan to loosen the cake, then invert onto the cooling racks.  Peel the parchment off the bottom.  Let cakes cool completely before frosting.

Lay one layer, flat side up on your cake plate or stand.  Spread a layer of frosting over the top.  Place the second cake round on the frosting, flat side up.  Apply a generous amount of frosting to the top of the cake.  Spread the frosting over the top and down the sides.  Finish by filling in any places where the cake is exposed and smoothing the top and sides with a spatula.  If the frosting is too loose, put it in the refrigerator and allow it to set up before spreading.  The frosted cake can be kept on the counter until ready to serve.  If it is a very hot day, keep it in the refrigerator to prevent the frosting from weeping.

Note:

Unfrosted cakes can be made ahead and frozen.  After they are completely cool, wrap tightly in plastic and freeze for  up to three months.  Be careful not to place anything onto of the cakes.  Even though they are frozen, then are still delicate and will crush easily.

For a larger cake and crowd, you can double the recipe.  I have done this successfully many times.

Mocha Buttercream

adapted from Mollie Katzen’s Vegetable Heaven

makes enough for 1 8-inch layer cake

1 cup butter, at room temperature

3 1/2 cups powdered sugar

1/2 cup unsweetened cocoa

1 teaspoon vanilla extract

1/2 cup fresh coffee, cooled

Cream the butter.  Add the vanilla and mix.  Sift in the cocoa and sugar (Do not forget to sift.  If you add lumps in at this point, they are almost impossible to remove).  Add the coffee and beat.  It may appear curdled or separated at first.  Continue beating frosting until it is fully incorporated, light, and fluffy.  Spread on cake.

Here is a printer-friendly version of the recipes:

Chocolate Birthday Cake and Mocha Buttercream

You may also like:

Satsuma Vanilla Upside-down Cake

Chocolate Pudding

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4 Responses to “Chocolate Birthday Cake”

  1. Michelle Says:

    I love that the buttercream frosting recipe is adapted from “Vegetable Heaven.” This definitely seems like one veggie Bob will get behind!

  2. Sally Says:

    I am a quilter-acquaintance of Janice’s who told me about your marvelous blog. I have been reading it for some time and do enjoy your wonderful thoughts, recipes and pix (meatballs are hard to photo!). We also enjoy making Ina’s cake as our “special cake” and it is always a crowd pleaser. The frosting is just perfect, thanks again for an easy recipe.


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