Chocolate Birthday Cake with Chocolate Frosting
Calories: 25
Adjust Servings Here: 9 servings
Description
Create memories with this rich and moist chocolate birthday cake! Soft, chocolaty layers are smothered in decadent frosting for a dessert that’s pure indulgence. Follow our tips for perfect results every time, making your special day even sweeter.
Ingredients
Cake Batter
- 340 g (2¾ cups) All-purpose flour
- 1 ½ tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 65 g (¾ cup) Cocoa Powder Dutch-processed
- 240 ml (1 cup) Hot water
- 3 large Eggs room temperature
- 200 g (1 cup) White sugar
- 220 g (1 cup) Light brown sugar
- 113 g (½ cup) Sour cream
- 120 g (½ cup) Buttermilk
- 180 ml (¾ cup) Vegetable oil
- 1 tbsp Vanilla Extract
- 1 tsp Coffee powder optional
Chocolate Buttercream for Filling (double if using only one frosting)
- 226 g (1 cup) Soft Butter unsalted, room temperature
- 360 g (3 cups) Powdered sugar confectioners sugar
- 60 ml (4 tbsp) Heavy cream
- 100 g (4 oz) Chocolate dark, semi-sweet - chopped
- ½ tsp Kosher salt
- 1 tsp Vanilla extract
Chocolate Ganache for frosting (double if using only one frosting)
- 350 g (12 oz) Chocolate Semi-sweet or dark - chopped
- 180 ml (¾ cup) Heavy cream 32 - 38% fat
- 1 tbsp Butter room temperature
- 1 tsp Vanilla extract
Plus
- 120 ml (½ cup) Sugar syrup (optional by recommended)
- 80 g (½ cup) Sprinkles or similar for decorations
Instructions
Cake Recipe
- Oven - Preheat the oven to 325℉/ 165℃ or Gas Mark 3.Grease and line 3 x 8-inch round cake pans or 2 x 9-inch round cake pans with parchment paper and dust with cocoa powder
- Dry ingredients - In a large bowl sift or combine together the flour, baking powder, baking soda, and salt. Set aside340 g All-purpose flour, 1 ½ tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt
- Cocoa paste - In a medium bowl combine the hot water with cocoa powder and coffee. Set aside to cool65 g Cocoa Powder, 240 ml Hot water
- Wet ingredients - Whip the eggs with both white and brown sugar until light and foamy. Next, add the cocoa paste to the whipped egg mixture, followed by the sour cream, buttermilk, and vanilla extract. Then, gradually add the oil, and do not overmix.3 large Eggs, 200 g White sugar, 113 g Sour cream, 120 g Buttermilk, 180 ml Vegetable oil, 1 tbsp Vanilla Extract, 1 tsp Coffee powder, 220 g Light brown sugar
- Wet to dry - Add the flour mixture to the wet ingredients and combine well. But do not overmix.
- Bake - Divide the batter equally between the prepared cake pans. Transfer the pans to preheated oven on the center rack. Bake for about 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- Cool - When baked, cool in the pan for 10 minutes, then invert on a cooling rack and cool completely before baking.
Chocolate Buttercream frosting
- Melt chocolate - In the microwave-safe bowl or double boiler, melt the chocolate – set aside to cool.100 g Chocolate
- Cream - In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute. Add salt, whipping cream, and vanilla extract, and continue whipping for 1 minute more.226 g Soft Butter, 60 ml Heavy cream, ½ tsp Kosher salt, 1 tsp Vanilla extract
- Sugar - Next, add the powdered sugar one cup at a time. Once all the powdered sugar has been incorporated, turn the mixer up to medium-high. Continue to mix for 2 to 3 minutes more until you have a light and fluffy buttercream that looks similar to a whipped cream consistency.360 g Powdered sugar
- Chocolate buttercream - Now, add the melted and cooled chocolate. Make sure to scrape the bottom and sides to ensure you have a smooth chocolate buttercream with no white streaks.
Chocolate Ganache Frosting
- Microwave - In a microwave-safe bowl add the chopped chocolate and heavy cream. Melt for a minute or two until smooth. Add the butter and vanilla extract. Combine well. Stovetop - Place the cream in a saucepan and bring it to an almost boil. Pour the heavy cream over the chopped chocolate into a large bowl. Combine until smooth. Add the butter and vanilla extract. Combine well.350 g Chocolate, 180 ml Heavy cream, 1 tbsp Butter, 1 tsp Vanilla extract
- Rest - Cover with ganache with plastic wrap making sure to cover the surface of the chocolate to prevent any skin from forming. Leave to set in the fridge for 2 to 3 hours or on the counter for 4 to 6 hours until it’s about peanut butter consistency.
Assemble
- Level - Once cooled, cut the domes off the cake layers with a serrated bread knife or cake leveler. Brush each layer with simple syrup on both sides.120 ml Sugar syrup
- Stack - Place a cake layer on the cake board or cake stand. Top with about a large dollop of buttercream and spread evenly using a spatula. Place the second layer followed by more buttercream and then the last layer.
- Chill - Transfer the stacked cake layers to the fridge and chill for 10 minutes so the buttercream holds the layers together.
- Frost - Add a large heap of ganache to the cake. Spread evenly with an offset spatula. Add more ganache on the sides with a straight-edge spatula. Use a bench scraper to smooth the sides. Place in the fridge while you make the drip.
- Drip - Melt about a cup of the leftover ganache in the microwave for 10 seconds until runny and smooth. Let cool until barely warm. Place the melted ganache in a piping bag. Make a small hole so you can control the bag, and gently pour the drip, guiding it as it falls. Chill until set (30 minutes at least or the piping will move)
- Pipe - Place the remaining chocolate buttercream in a piping bag with a large star piping tip. Pipe a border. I made circular swirls as shown in the video.
- Sprinkles - Decorate the top and bottom with sprinkles or similar as desired.80 g Sprinkles
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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