Birthdays, in my opinion, are a huge cause for celebration! Typically it doesn’t involve much more than a nice meal with family or friends and a (hopefully) pretty cake, but that’s really all you need, right?
The way this cake turned out made me super proud! I had gotten about 4.5 hours of sleep the night before, had just come home from my Food Sanitation and Safety class, and was rushed to get done as quickly as possible. Apparently I do my best work when under pressure!
This cake is really light and moist – even after having been in the freezer for a week. I added chocolate chips to the batter at the last second, and though they all sunk to the bottom, it tasted just fine. Plus, this method left me with chunks of cake/chocolate to eat since it slightly stuck to the pan. (Hey, don’t judge!) And the frosting – holy yum! It’s very light and airy but has a great chocolate flavor. Be careful that you keep an eye on it while beating though or you’ll end up with frosting that’s a tad bit too airy like mine.
2 & 1/4 cups (285 g) all-purpose flour
2 & 1/4 cups (450 g) sugar
3/4 cups (90 g) dark cocoa powder
2 & 1/4 teaspoons (10.5 g) baking soda
2 & 1/4 teaspoons (10.5 g) baking powder
2 & 1/4 teaspoons (10.5 g) corn starch
1 & 1/2 teaspoons (12 g) salt
1 cup (240 mL) buttermilk
3/4 cup (180 mL) brewed coffee or espresso, hot
9 tablespoons (135 mL) vegetable oil
3 eggs, room temp, slightly beaten
4 & 1/2 teaspoons (22.5 mL) vanilla
2 cups (4 sticks) unsalted butter, softened but cool
3 cups (380 g) powdered sugar, sifted
4 teaspoons (20 mL) vanilla
1 & 1/2 cups (250 g) premium bittersweet chocolate, chopped, melted and slightly cooled
2 tablespoons (30 mL) milk
2 pinches of salt
1. Preheat oven to 350 degrees F. Lightly grease and flour three 8-inch round pans.
2. In the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking soda and powder, corn starch and salt.
3. In a medium bowl, combine the buttermilk, coffee/espresso, vegetable oil, eggs, and vanilla.
4. Add the wet ingredients to the dry and mix for two minutes. (You will want a splash-guard or towel as it will likely splatter.) Divide the batter among the three prepared cake pans.
5. Bake for approximately 22 minutes, or until a toothpick comes out barely clean. Let cool in the pans before tipping out onto a wire rack.
6. In the bowl of a stand mixer, combine the powdered sugar and butter and beat on low speed for about 1 minute.
7. Add the vanilla and beat on low until combined. Add in the melted and slightly cooled chocolate and beat on medium speed until smooth, about 2 minutes.
8. Add the milk and salt, and beat on medium high for another minute.