Charlize's Chocolate Birthday Cake

Dear Charlize, It only seems like yesterday that I was celebrating your 8th birthday and talking about how grateful I was that you chose to come to me. A full year has gone by while I seem to have stood still watching you grow as if in hyper speed. I so desperately want to freeze time so I can enjoy the little moments even more as they are happening.  Where did the time go? You will often see me stealing kisses and hugs from you because I know how fast the time is zipping past us. You are an old soul, baby girl, you are and at the same time so deliciously innocent. What kid of 9 can woof like a doggy and ask me what animal she is and in the next minute talk about the meaning of life?

I love how your face crinkles into a smile and the sun comes out and how quickly a dark cloud can appear when you get mad as hell!

Till you figure it out, I’m going to pretend I like birthdays!! 🙂 Jokes apart, when September arrives, I do love the idea of choosing that one cake that you will love eating with your friends. And, since you art directed me all the way through, I sure hope you like what I came up with! 😉 xx your slightly mad mama… (okay fine more than slightly mad!)

This is a tall cake and as cakes go, pretty damn impressive. I am happy to report that the cake was a huge hit. It not only succeeded in the looks department but wow, was it delicious too. It is a chocolate cake that doesn’t overwhelm, because the cake is light and airy. Mix it with some frosting and bam! you got yourself a winner.

(This also means you can eat tons of it too!)

cake adapted from here

for frosting (layers)
2 cup confectioners sugar
150 grams butter
2 tbsp milk

to prepare frosting for layers
In a bowl, combine the sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy. Divide mixture in two and mix in whichever 2 colors you’d like.

for chocolate frosting
1 1/2 cups heavy cream
300 grams dark chocolate, broken into large pieces
8 tbsp unsalted butter, cut into small pieces
1/2 tsp vanilla extract

to prepare chocolate frosting
In a saucepan, bring the heavy cream to a boil over medium heat. Reduce the heat to low and simmer the cream for a few minutes. Be careful not to let the saucepan overflow. Remove from heat and stir in the chocolate and butter until they have completely melted. Stir in the vanilla extract.
Let the frosting cool completely, whisking every now and then during cooling.  (You can do this step in the refrigerator to speed up the process). Once completely cool, with a hand mixer whisk for 5-7 minutes until frosting is thick and creamy.

for cake
3 cups sugar
3 cups all purpose flour
1 cup + 2 tbsp Dutch-processed cocoa powder
1 1/2 tsp salt
2 1/4 tsp baking powder
2 1/4 tsp baking soda
3 eggs
3/4 cup vegetable oil
1 1/2 cup whole milk
1 1/2 cup hot coffee

to prepare cake
Preheat oven to 175°C/350°F. Grease, flour, and line the bottoms of three 8″ round cake pans. Or as in my case since I had only one pan, you’ll have to do it three times.
In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix to combine.
In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
Pour the hot coffee into the batter and mix on medium low until smooth. The batter will be soupy.
Divide the batter between the cake pans. Bake for 35-45 minutes. When a toothpick inserted into the center of the cakes comes out cleanly, the cakes are done. Remove from the oven and let cool completely.

putting together
Level the cakes (this is easier if they’ve been in the refrigerator for at least one hour beforehand).
Stack the cakes, spreading a layer of frosting in between each cake layer. Frost the outside of the cake with the chocolate frosting.

I usually let the cake sit in the refrigerator overnight so that the frosting has nicely set on the cake.

 

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