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.

Yield: 16 servings

Classic Chocolate Birthday Cake (with a touch of Espresso & Hazelnut)

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Ingredients

For Cake

• 1 cup (2 sticks) salted or unsalted butter, softened
• 3 cups packed dark brown sugar
• 4 extra-large eggs, room temp
• 2 tsp. vanilla extract
• 2-2/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 Tbl. baking soda
• 1/2 tsp. salt
• 1-1/3 cups sour cream
• 1-1/3 cups minus 1 Tbl. boiling water
• 1 tsp. instant espresso
• 1 Tbl. Frangelico Hazelnut Liqueur

For Frosting:

• 1/2 cup (1 stick) salted or unsalted cold butter, cubed
• 3 oz. unsweetened chocolate, chopped
• 3 oz. semisweet chocolate, chopped
• 5 cups powdered sugar
• 1 cup (8 oz.) sour cream
• 1 tsp. vanilla extract
• 1 tsp. Frangelico Hazelnut Liqueur

Instructions

Preheat oven to 350°. Grease and flour three 9-in. round baking pans.

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in espresso powder into boiling water until dissolved. Stir into batter until well blended. Stir in liqueur.

Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly. (*You can also do this in the microwave, stirring occasionally until melted. Watch so that it doesn't scorch.)

In a large bowl, combine powdered sugar, sour cream, vanilla and liqueur. Add chocolate mixture; beat until completely smooth. Spread frosting between layers and over top and sides of cake. (*Add a half cup more powdered sugar if wanting to decorate or if it's very humid and hot in your area.)

Chill until set. Remove from fridge 15 minutes before serving. Keep leftovers refrigerated.

Notes

*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.