Chocolate Birthday Cake

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Indulge in this decadent Chocolate Birthday Cake. Picture layers of fluffy, moist chocolate cake, drenched in Chocolate Syrup for an extra chocolatey punch, and smothered with a velvety Chocolate Buttercream frosting.

The secret to its divine texture lies in a combination of sour cream, buttermilk, and oil in the batter. While the Chocolate Syrup is optional, it not only adds moisture but also intensifies the chocolate flavor.

Crafting the perfect frosting is an art, and this Chocolate Buttercream is a masterpiece. With the addition of a dark chocolate ganache, it becomes silky, rich, and perfectly balances the sweetness.

Here are some helpful tips for baking this delightful cake:

  • Ensure all ingredients like eggs, butter, sour cream, and buttermilk are at room temperature.
  • Avoid over mixing the batter to prevent a dry outcome.
  • Scrape the bowl to ensure all ingredients are thoroughly combined.
  • Bake until just done to retain moisture.
  • If not frosting immediately, freeze the layers wrapped in plastic to maintain freshness.

Now, let’s dive into the recipe!

Chocolate Birthday Cake

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


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


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.

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