Birthday Chocolate Cake

Ingredients:

For the Cake:

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

¾ cup unsweetened cocoa powder

1 ½ cups granulated sugar

2 large eggs (room temperature)

1 cup whole milk (room temperature)

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water (or hot coffee for a deeper flavor)

For the Frosting:

1 cup unsalted butter (room temperature)

3-4 cups powdered sugar (adjust based on desired sweetness)

⅓ cup unsweetened cocoa powder

2 teaspoons vanilla extract

2-4 tablespoons heavy cream or milk

A pinch of salt

Instructions:

For the Cake:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

Mix the dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Combine the wet ingredients: In another bowl, whisk together the eggs, sugar, milk, vegetable oil, and vanilla extract until smooth.

Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick at this stage.

Add boiling water: Slowly add the boiling water (or hot coffee) to the batter. It will thin out the batter, making it liquidy. Don’t worry — this is normal! Stir until fully combined.

Bake the cake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes: Let the cakes cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

Beat the butter: Using an electric mixer, beat the butter on medium speed until smooth and creamy, about 1-2 minutes.

Add the cocoa powder: Sift the cocoa powder into the bowl with the butter and beat until well combined.

Add powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, and beat on low speed to prevent a sugar cloud. Add the vanilla extract and a pinch of salt.

Adjust consistency: Add the heavy cream or milk, one tablespoon at a time, to achieve your desired frosting consistency. Beat on high speed for 3-4 minutes until light and fluffy.

Assemble the Cake:

Level the cakes: If needed, level the tops of the cakes using a serrated knife so they stack evenly.

Frost the first layer: Place one cake layer on a serving platter or cake stand. Spread a generous amount of frosting over the top.

Stack the second layer: Place the second cake layer on top and cover the entire cake with the frosting, smoothing it out with a spatula.

Decorate: You can decorate the cake with sprinkles, chocolate shavings, fruit, or candles for a birthday touch!

Tips:

For extra moisture: Add 1 tablespoon of vinegar or buttermilk to the wet ingredients to make the cake even moister.

Chocolate ganache: For an extra indulgent finish, you can top the cake with a simple chocolate ganache made by melting 8 oz of chocolate with ½ cup of heavy cream.

Make-ahead: You can make the cakes a day ahead and store them wrapped tightly in plastic wrap. Frost on the day you’re serving the cake.

Enjoy your rich and indulgent birthday chocolate cake! 🎂🎉