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Chocolate Birthday Cake

Print Recipe
Prep Time 1 hour
Cook Time 35 minutes
Course Dessert
Servings 12

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.