Chocolate Birthday Cake

Chocolate Cake Layers

1 cup boiling water
3/4 cup unsweetened cocoa
2 cups sugar
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
3 eggs
2 1/2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Grease three 8 or 9 inch round cake pans. Line the bottom of each with a round of parchment paper and grease bottom again. Dust pans completely with flour. (You can skip the parchment paper, but the layers may be more difficult to remove.)

2. In small bowl, whisk boiling water into unsweetened cocoa until smooth. Cool.

3. Sift dry ingredients (sugar through salt) into medium mixing bowl. Add softened butter and cocoa/water mixture and beat on low until moistened. Increase speed to medium and beat for 2 minutes, scraping sides often. Add eggs, one at a time, beating well after each. Add vanilla extract and beat well.

4. Pour batter evenly into prepared pans. Place pans in preheated oven, making sure that the pans don’t touch each other or touch the sides of the oven. Bake at 350 for 18-25 minutes, depending on pan size. (Dark pans require less time.) The sides will begin to come away from the pan and the top will spring back when gently pressed with a finger. Test with a toothpick in the center. The toothpick should come out clean.

5. Cool on racks for 10 minutes. Run knife around edge of pan and invert cake layers onto cooling rack(s). Remove parchment rounds. Let cool completely before frosting.

Chocolate Frosting

Layers should be completely cooled before frosting. You can even cool layers in the refrigerator or freezer to save time. Frozen layers are actually easier to frost (less crumbs), but be sure to wrap the layers with at least two thicknesses of plastic wrap if they will be in the freezer for more than an hour.

3/4 cup unsalted butter
1 1/4 cups unsweetened cocoa
5 cups powdered sugar
1/2 cup milk
3 teaspoons vanilla extract

Melt butter in a medium saucepan over low heat. Remove from heat and stir in cocoa powder. Transfer to mixing bowl and cool. Add milk, about a tablespoon at a time, alternating with additions of 1 cup powdered sugar. Mix well. Blend in vanilla extract.

To frost layers: If layers are too rounded on top, trim flat with a serrated knife. This will keep your cake from leaning to one side or (forbid!) falling over. Place one layer on a cardboard circle (7″ diameter for 8″layers, 8″diameter for 9″ layers) with the flatter side facing up. Transfer this to an elevated turntable. (Available at cake-supply stores, some craft stores, and internet/catalog baking companies.) Frost the top only. Place another layer on top, flatter side down. Frost top only. Place last layer on and frost top and sides. Examine the cake at eye level. If you detect a slope, compensate with extra frosting to even out the top. Chill cake to ensure its stability, but bring to room temperature before serving.

Whipped Cream

Adding a layer of whipped cream to such a rich cake is like serving it with a glass of milk. It makes it even more delicious! Whipped cream will hold its shape, but will melt if exposed to too much heat, so it’s not the best choice for summer.

1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

Pour whipping cream into a chilled mixing bowl. Add powdered sugar and beat on high until soft peaks form. Add vanilla extract and beat on high until it reaches spreading consistency. Be careful: if you beat it too long, you will have very sweet butter!

Frost top of cake with whipped cream. You can stop here with a very thick top layer or frost sides for a thin layer of whipped cream on the whole cake. Yum!

Note: Buy this tool! An angled spreader will greatly increase your chances of success when frosting a cake. I’ve nicknamed it the “Dream Spreader”. You can purchase one wherever cake supplies are sold. They come in at least two sizes.