Chocolate Birthday Cake
A rich and delightful chocolate birthday cake that brings joy and celebration to any special occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp espresso powder (optional) Optional, enhances chocolate flavor
- 2 large eggs
- 1/2 cup vegetable oil
- 2/3 cup buttermilk
- 1/3 cup sour cream
- 2 tsp vanilla extract
- 1 cup brewed coffee Hot, enhances chocolate flavor
For the Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup cocoa powder
For the Frosting
- 1 cup chocolate chips or chopped chocolate (dark or semi-sweet)
- 2/3 cup heavy cream
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 1/4 cups unsalted butter (room temperature)
- 1/3 cup rainbow sprinkles (for decoration) For decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and line three 8-inch cake pans with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, and optional espresso powder.
- In another bowl, whisk together the eggs, vegetable oil, buttermilk, sour cream, and vanilla extract until smooth.
- Gradually combine the wet ingredients with the dry ingredients, stirring in the hot brewed coffee until the batter is smooth.
Baking
- Divide the batter equally among the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
Preparing the Syrup
- In a saucepan, whisk together the granulated sugar and cocoa powder, then add water and heat until it reaches a boil.
- Allow the syrup to cool to room temperature.
Making the Frosting
- Melt the chocolate and mix it with the hot heavy cream, then allow it to cool.
- Beat together with room-temperature unsalted butter and sifted powdered sugar and cocoa until smooth.
Assembly
- Once the cakes are completely cool, place the first cake layer on a serving plate.
- Brush the syrup generously over the top of the layer and spread a layer of buttercream on top.
- Stack the second layer, repeat the syrup brushing and frosting, then frost the top and sides with the remaining buttercream.
- Decorate with rainbow sprinkles.
Notes
Store the cake in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Allow frozen cake to thaw in the refrigerator overnight.