Birthdays are pretty much my favorite thing ever. While most of my friends seem to hate the embarrassment of another year of becoming older, I love celebrating them, our friendship, and another year of life. I love making each friend a cake for their birthday celebration. It allows me an opportunity to play with new, fun flavors for a cause.
This Double Chocolate Birthday Cake recipe is three layers of moist chocolate cake, frosted with the fluffiest chocolate buttercream. A classic combo! The boiling coffee brings out the chocolate flavor even more. Simply add sprinkles and know it’s time to party.
Ingredients:
For the cake:
- 2 cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup very hot coffee
For the chocolate buttercream frosting:
- 3 sticks salted butter, softened to room temperature
- ¾ cup unsweetened cocoa powder
- 5 cups confectioner’s sugar
- 4-5 Tablespoons heavy cream
- 2 teaspoons vanilla
- Sprinkles
Directions:
For the cake:
- Preheat oven to 350 degrees and grease and flour three 8-inch cake pans. Set aside.
- In a medium-sized mixing bowl, whisk together sugar, flour, cocoa powder, baking powder and salt until combined. Add the eggs, milk, oil and vanilla and mix on medium speed for 2-3 minutes with the paddle attachment. Stir in hot coffee to combine. (**Note that the batter will be runny.)
- Evenly divide the batter into the three pans and bake for 20-27 minutes, or until a toothpick comes out clean. Remove from oven and let sit in pans for 10 minutes before carefully removing the layers and transferring them to a wire rack to cool completely.
For the frosting:
- In a mixing bowl fitted with paddle attachment, mix the softened butter on medium speed for 2-3 minutes, or until light and fluffy. Turn the mixer to low speed and slowly add the cocoa powder and 2 cups of confectioner’s sugar. Add 2 Tablespoons of heavy cream until combined and then add the rest of the confectioner’s sugar. Add 2-3 Tablespoons of heavy cream and whip at medium speed for 1 minute until fluffy. Frost cooled layers and enjoy!
