Did you see what I got for my birthday? A good ‘ol Minnesota snow storm! I love snow! Well, it’s not my birthday just yet, a few more days to go. But, when it comes to ordering a custom snow storm, its hard to get the details exactly right. Either way, it’s the best birthday gift ever!
Speaking of birthday gifts… I baked a tasty chocolate cake for my super-cool-amazingly-talented-crazy-funny-wildly-adventerous-older-by-five-minutes twin sister. She ate it for breakfast last weekend so yes, it’s delicious!
Tall, Dark and Chocolate might have been a better name for this cake because it’s a mile high and stuffed full of chocolate. A giant glass of milk or a scoop of vanilla ice cream would be a heavenly pairing with this cake. Although, based on last weekend, it’s also great paired with a big cup of coffee too!
Not only is this cake impressive but it’s also super easy! If you don’t have 6-inch cake pans, a set of 8- or 9-inch pans will work great too, just keep an eye on the bake time as the cakes will baked faster in a larger pan.
Chocolate Birthday Cake
Tall, dark, chocolatey and delicious this cake is impressive and the perfect way to celebrate!
- Prep Time: 1 hour
- Cook Time: 45 mins
- Total Time: 1 hour 45 minutes
- Yield: 12 Servings 1x
Ingredients
- Cake
- 3/4 cup butter, softened
- 1 1/2 cups packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- Frosting
- 3 cups powdered sugar
- 1 cup butter, softened
- Pinch of fine sea salt
- 4 ounces unsweetened baking chocolate, melted and cooled
- 2 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350°F. Grease three 6×2-inch cake pans then dust with cocoa powder, knocking out excess. Line bottom of pan with a round of parchment paper, grease and dust the parchment with cocoa powder.
- In a large bowl, beat the butter and sugars with an electric mixer until light and fluffy. Add the eggs, egg yolks and vanilla, beat until just combined. Add the buttermilk and beat on low until blended. Mixture will look a little lumpy and curdled.
- Place a fine mesh strainer over a large bowl. Add in the flour, cocoa, baking powder, salt and baking soda, shake the strainer to sift all the ingredients together, whisk to blend further if necessary. Slowly add the dry ingredients to the wet ingredients and blend just until combined. Divide the batter evenly between the prepared pans.
- Bake 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 5 minutes in the pans on a cooling rack, then turn the cakes out onto the rack to cool completely.
- In a large bowl, beat butter, powdered sugar and salt with an electric mixer until fluffy. Add the cooled chocolate, cream and vanilla. Beat on high speed for an additional 1 to 2 minutes until smooth and fluffy. Stack and frost the cake layers and top with sprinkles, if desired.
What’s your birthday cake of choice?
Craving more cake? Here ya go…
Cookies and Cream Birthday Cake from Dolly and Oatmeal
Classic Chocolate Birthday Cake from I am a Food Blog
Everybody’s Birthday Cake from Joy the Baker
Last year, we celebrated with a Tangerine Buttermilk Cake with Vanilla Bean Icing…
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