A Birthday Cake, Mother's Day + Not Giving Up
 
 
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Ingredients
  • For the Cake
  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong coffee
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • For the Frosting
  • 230 grams unsalted butter, softened (but not melted)
  • 3½ cups confectioners sugar
  • ½ cup cocoa powder
  • ½ teaspoon table salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream
Instructions
  1. To prepare the frosting, cream butter for a few minutes in a bowl with an electric mixer. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
  2. To prepare the cake, heat oven to 175°C/350°F. Grease and flour two 9-inch round baking pans. Set aside.
  3. In a bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  5. Divide the batter between the two layers and smooth on top of the entire cake. Decorate as desired.
Recipe by Box of Spice at https://boxofspice.com/2014/05/birthday-chocolate-cake-2/