Chocolate Birthday Cake
Close your eyes and make a wish!
They say, “you are what you eat,” so this year I’m wishing to become both rich and sweet!
YIELD: 12 servings | PREP TIME: 30 min | COOK TIME: 35 mins | COOL TIME: 1 hr | TOTAL TIME: ~2 hours
INGREDIENTS:
Cake
3 c All-purpose flour, sifted
2 ¼ c Sugar
¾ c Unsweetened cocoa powder
2 ¼ t Baking soda
¾ t Salt
¾ c Unsalted butter, softened
3 Large eggs, room temperature
1 ½ t Vanilla extract
4 oz Unsweetened chocolate, melted and cooled
1 ½ c Ice cold water
Chocolate Frosting
1 c Unsalted butter, softened
¾ c Unsweetened cocoa powder
4 c Powdered sugar, sifted
½ c Heavy cream
2 t Vanilla extract
¼ t Salt
INSTRUCTIONS:
Make the Cake
Preheat oven to 350°F. Grease three 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment. Set aside.
Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, beat the butter until light and fluffy, about 3 minutes. Gradually add the sugar and continue beating until the mixture is thick and pale, about 3 more minutes. Add the eggs one at a time, beating well after each. Mix in the vanilla and melted chocolate until fully combined.
Add the dry ingredients to the butter mixture in three additions, alternating with the ice cold water — begin and end with the dry ingredients. Mix only until just combined after each addition. Do not overmix.
Divide the batter evenly among the three prepared pans. Tap each pan lightly on the counter to release any air bubbles. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes, then turn out onto wire racks and peel off the parchment. Cool completely before frosting — at least 1 hour. A warm cake will melt the frosting.
Make the Frosting
Beat the butter in a large bowl until creamy, about 2 minutes. Add the cocoa powder and mix until combined. Add the powdered sugar one cup at a time, alternating with splashes of heavy cream, beating well after each addition. Add the vanilla and salt. Beat on medium-high for 2–3 minutes until the frosting is light and fluffy. If it's too thick, add a splash more cream. Too thin, add a little more powdered sugar.
Assemble the Cake
Place the first cake layer on a serving plate or cake board. Spread a generous layer of frosting on top. Add the second layer and repeat. Place the third layer on top. Apply a thin crumb coat of frosting all over the outside of the cake — this seals in any crumbs. Refrigerate for 15 minutes.
Apply the final layer of frosting generously over the top and sides. Smooth with an offset spatula or the back of a spoon. Slice and serve.
NOTES:
High altitude (above 3,500 ft - Hello, Colorado!): Reduce baking soda to 1 ¾ t, reduce sugar to 2 c, and increase ice cold water to 1 ¾ c. Bake at 375°F and start checking for doneness at 25 minutes. Cakes rise faster at altitude and need a little less leavening to keep from collapsing.
The cold water technique: Ice cold water is what makes this cake different from a standard chocolate cake. It gives the crumb a tighter, more tender texture. Make sure the water is truly cold before adding it!
Room temperature ingredients: Butter and eggs at room temperature incorporate more evenly and give the cake better structure. Take them out of the fridge 1 hour before baking.
Crumb coat: Don't skip the crumb coat in Step 8! It's what separates a clean, professional-looking cake from a crumby mess on the outside.
Make ahead: Baked cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.
Frosting tip: Leftover frosting keeps refrigerated for up to a week. Let it come to room temperature and beat briefly before using again.
