By Maya Bourne
With my birthday right around the corner, I thought it was only fitting for this issue’s recipe to be my absolute favorite birthday cake. I absolutely adore chocolate cake, and it tastes even better with a layer or two of ice cream in the center! This recipe includes two 9-inch cakes, optional buttercream, and the absolute best part, cake scraps to snack on while you bake!
Ingredients:
Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened natural cocoa powder
Pro-Tip: Make sure your cocoa powder is UNSWEETENED, or 100% cocoa, otherwise your cake will be incredibly sweet.
- 1 ¾ cups granulated sugar
Pro-Tip: I prefer using super-fine baking sugar, as it leads to a smoother and less grainy result, but cane sugar will do just fine as well!
- 2 tsp baking soda
- 1 tsp baking powder
Pro-Tip: do NOT mix up baking soda and powder. They are not the same thing, and mixing up the two will destroy all your hard work!
- 1 tsp salt
- 2 tsp espresso powder
Pro-Tip: this ingredient is optional, but will lead to a richer chocolate flavor!
- ½ cup vegetable oil
Pro-Tip: you can also use canola oil or melted coconut oil!
- 2 large eggs, at room temperature
Pro-Tip: I like to take my eggs out about 5 minutes before I start baking, to ensure they are fully warmed to room temperature, but you can also submerge them in warm water if you are in a time crunch!
- 2 tsp pure vanilla extract
- 1 cup buttermilk, at room temperature
Pro-Tip: If you don’t have buttermilk, you can use regular milk and add a splash of white vinegar or lemon juice!
- 1 cup freshly brewed strong hot coffee (regular or decaf)
Pro-Tip: This coffee does not have to be super fancy. Think of it as an excuse to get yourself some Starbucks! You can also just use hot water!
Chocolate buttercream:
- 1 ¼ cups unsalted butter, softened to room temperature
Pro-Tip: Take the butter out earlier than you think you have to in order to let it warm up. You can also wrap the butter in a hot, damp rag if you are in a rush
- 3 ⅓ cups powdered sugar
Pro-Tip: you can make powdered sugar by blending regular cane sugar!
- ¾ cup unsweetened cocoa powder
- 3-5 tbsp heavy cream, at room temperature
Pro-Tip: You can also use half-and-half or milk!
- ¼ tsp salt
- 1 tsp pure vanilla extract
Directions:
- Preheat your oven to 350 F, and grease two 9-inch cake pans.
Pro-Tip: cut two pieces of parchment paper into circles, and slide them into the bottom of the pan. This will make the removal process from the pans a breeze! Also, make sure to grease the sides of each pan thoroughly to avoid sticking!
Cake:
- Whisk the flour, cocoa powder, sugar, baking soda and powder, salt, and espresso powder together in a large bowl. Set aside
- In a stand mixer with the whisk attachment, mix the oil, eggs, and vanilla together until combined. Add the buttermilk and mix until combined
Pro-Tip: You can also mix these by hand with a whisk, a stand or hand mixer is just easier!
- Pour the wet ingredients into the dry ingredients, then add the hot water/coffee, and whisk on low speed until the batter is completely combined.
Pro-Tip: Make sure to be careful when pouring hot coffee into the bowl!
- Divide batter evenly between the two pans. Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean.
Pro-Tip: Baking times will vary depending on the oven, so I suggest checking at around 23 minutes, and adding more time as needed.
- Remove the cakes from the oven and allow to cool completely in the pan before removing
Buttercream:
- With a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes, or until creamy.
Pro-Tip: though you can do this by hand with a whisk, I would strongly recommend a stand or hand mixer, unless you’re ready for an arm workout!
- Add powdered sugar, cocoa powder, 3 Tbsp heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, the increase to high speed and beat for 1 full minute.
Assembly:
- Use a large serrated knife to slice a thin layer off the tops of each cake to create a flat surface.
Pro-Tip: Here are your snacks! I can guarantee they taste even better than the actual cake!
- Place one cake layer on a serving plate or turn-table. Evenly cover the top with a layer of frosting. Top with a second cake layer and spread remaining frosting all over the top and sides in an even layer.
Pro-Tip: Just do your best with this part. It may not look perfect, and that’s okay!
- Refrigerate uncovered cake for at least 45 minutes before slicing to help the cake keep its shape.
Pro-Tip: Make sure to let the cake refrigerate for the full time, as any less may lead to the cake collapsing!
- Enjoy!