[TopBan]
[MidBan]
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE: http://bit.ly/EWBWebsite
TO READ MY BLOG POST ON THE INSPIRED HOME WEBSITE CLICK HERE:http://bit.ly/BDayCakeBlogIH
LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo
FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2
FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA
FOLLOW ME ON PINTEREST http://bit.ly/WBefLa
WATCH MORE SPRING DESSERT RECIPES!
Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake
Foolproof French Macarons http://bit.ly/1qUuoup
Raspberry Cheesecake http://bit.ly/EWBCheesecake
Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq
Chocolate Pot de Creme http://bit.ly/1CSxSR4
Strawberry Ice Cream Baskets http://bit.ly/1zJttCc
Creme Brulee http://bit.ly/EWBCreme
Foolproof Brownies http://bit.ly/1wu0bCq
Foolproof Crepes http://bit.ly/1sXywZS
BETH’S CLASSIC CHOCOLATE BIRTHDAY CAKE RECIPE
Serves 8-10
INGREDIENTS:
2 oz (56 g) bittersweet chocolate, chopped
1 cup (100g) unsweetened Cocoa powder
1 cup (240 ml) hot water
2 ¼ cups (450g) of sugar
1 cup (240 ml) vegetable oil
4 eggs
1 tbsp (15 ml) vanilla
1 1/4 cup (150g) of flour
1 ½ (7.5 ml) tsp salt
1 tsp (5 ml) baking soda
FROSTING:
2 cups (480 ml) heavy cream or whipping cream
1 cup (100 g) powdered sugar
½ cup (50 g) unsweetened cocoa powder
1 ½ tsp (7.5 ml) vanilla
¼-1/2 cup (60ml-120ml) of milk
GARNISH:
Gold sprinkles
Birthday Candles
METHOD:
Preheat oven to 350F (175 C) degrees.
Spray two 9” (23 cm) cake pans with cooking spray for baking.
In a large heat safe bowl, add the 2 oz (56 g) of chocolate. Add the cocoa powder and then the hot boiling water, whisk to combine. Chocolate will melt as you whisk.
Add the sugar, whisk to combine. Then add the oil, whisk to combine. At this point batter is cool enough to add the eggs without scrambling ☺ Add eggs one at a time and whisk until smooth. Add the vanilla and set aside.
In a smaller bowl whisk together the flour, baking soda and salt. Add flour mixture in thirds to the chocolate mixture, stirring gently with a wire whisk until combined.
Pour batter into the pans. Filling each one 1/3 of the way full. Tap on counter to release air bubbles.
Bake for 22-25 mins, or until a long toothpick or skewer comes out clean.
Allow cakes to cool and then release them from the pans onto cooling racks.
To make frosting whip all ingredients (EXCEPT MILK) with an electric mixer on high speed. Until frosting forms soft but slightly stiff peaks. Then thin with milk ¼ cup at a time until desired consistency.
Transfer 1st layer to cake stand with the cake lifter or large spatula.
Dollop ¾ cup of frosting in the center and smooth with an offset spatula just to the edge.
Place second layer on top and repeat, and then third and final layer and repeat. Create nice swirls with the offsets spatula for a decorative finish.
Sprinkle top with gold sprinkles and top with birthday candles.
[BotBan]