Chocolate Birthday Cake
Ingredients
For the Chocolate Cake Batter:
- – 2 cups all-purpose flour 255 grams
- – 1 3/4 cup granulated sugar 350 grams
- – 1/3 cup cocoa powder 34 grams
- – 1 tsp baking powder
- – 2 tsp baking soda
- – 1/2 tsp salt
- – 1/2 tsp espresso powder optional
- – 2 large eggs
- – 1/2 cup vegetable oil 120 ml
- – 2/3 cup buttermilk 158 ml
- – 1/3 cup sour cream 75 grams
- – 2 tsp vanilla extract
- – 1 cup brewed coffee 200 ml
For the Chocolate Syrup:
- – 1/2 cup granulated sugar 100 grams
- – 1/2 cup water 120 ml
- – 1/4 cup cocoa powder 25 grams
For the Chocolate Buttercream:
- – 1 cup chocolate chips or chopped chocolate dark or semi-sweet (170 grams)
- – 2/3 cup heavy cream 158 ml
- – 4 cups powdered sugar 500 grams
- – 1 cup unsweetened cocoa powder 100 grams
- – 1 1/4 cup unsalted butter room temperature (282 grams)
- – 2 tsp vanilla extract
To decorate:
- – 1/3 cup rainbow sprinkles
Instructions
For the Chocolate Cake Batter:
- Preheat the oven to 350ºF. Grease and line three 8-inch cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using).
- In another bowl, whisk together eggs, vegetable oil, buttermilk, sour cream, and vanilla extract.
- Combine wet and dry ingredients, then add hot coffee and mix until smooth.
- Divide batter into pans and bake for 30-35 minutes.
- Let cakes cool before frosting.
For the Chocolate Syrup:
- In a saucepan, whisk together sugar and cocoa powder. Add water and whisk over medium heat until boiling. Let cool.
For the Chocolate Buttercream:
- Melt chocolate chips and heat cream. Combine and let cool.
- Beat butter until creamy, then gradually add powdered sugar and cocoa powder.
- Add cooled ganache and vanilla, beat until combined.
To assemble the cake:
- Place one cake layer on a plate, brush with syrup, then spread buttercream. Repeat with remaining layers.
- Frost top and sides of cake. Decorate with sprinkles.