I have been having a little extra fun lately! My neighbor is in charge of their “Birthday Club” where she works, and after many disappointing, ho-hum cakes from local grocery stores, I asked if she’d like me to start making the cakes and treats for the employees birthdays!
I LOVE to bake, and was more than happy to! They flipped over my Carrot Cake cupcakes, and this time, the birthday girl wanted a chocolate cake. So I decided to make one of my favorites that is, what I have always called, “the perfect chocolate birthday cake”. I originally saw the recipe in a Taste of Home magazine years ago, and have been relying on it ever since. (*I don’t know if the creator of the recipe is the lady who sent it in, or if it came out of a book, but all I do know is it’s wonderful!)
It’s not a super dense cake, and not an overly fluffy cake, either. It’s a happy, “right in the middle of the road”, pleases everyone, consistency.
It has a nice amount of chocolate flavor, too! I do like to give it a little boost, though, by hitting it with a bit of espresso and a liqueur or two. 😉
*The liqueur is a fairly minute amount, and what little alcohol is in it, bakes out. So unless you add the liqueur to the frosting, it really is a non-alcoholic cake. The vanilla probably has more alcohol in it than the liqueur! 😉
I do other variations as well, but this will get you started and give you a few ideas on how to jazz it up even more! 😀
And even though the cake itself is incredible, and everything you want in a classic chocolate cake, it’s that FROSTING that makes your eyes roll back in your head and your knees weak!
It’s sooooo creamy, super chocolate-ly, literally melts in your mouth, and makes for the best frosting you could ever hope to taste and put on a cake!
It’s one of those frostings that no bowl, spoon, spatula or beater enters the sink without being licked first! 😉
Because of the massive heat and humidity, I did have to add just a half of cup more of powdered sugar to the frosting so that it wouldn’t melt and pool onto the counter, so if it’s too soft, just adjust it a little. 😉
And the very best part? The birthday girl loved it so much that she cut herself a large wedge, gave slivers to the rest, and took the other half of the cake home with her! Haha!! (I have a feeling a new rule is in the making at the office about that! 😉 )
So if you’re looking for the perfect, classic, birthday-style chocolate cake to make, this is the one! And don’t forget the candle! It truly isn’t a birthday cake without a candle to make a wish on, right? 😉 😀
Recipe adapted from Taste of Home. *You can also make a 2-layer 8" cake and 12 cupcakes. Bake cake for 35-40 minutes or until done, and cupcakes for 18-20 minutes or until done. Cakes and cupcakes are done when they spring back after lightly touched and a toothpick comes out clean.
*You can also make a 2-layer 8" cake and 12 cupcakes. Bake cake for 35-40 minutes or until done, and cupcakes for 18-20 minutes or until done. Cakes and cupcakes are done when they spring back after lightly touched and a toothpick comes out clean.