It is cake time!!

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

Yay!!

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

So…..

My power went out while writing this post and ALL the words were lost. Ugh. I am actually re-writing this via candlelight and the hotspot on my phone!

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

I had written so much!

Things like how this big three layer cake was for my mom’s birthday.

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

And how for all birthdays around here, two layers simply won’t do.

Nope, not two.

Three.

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

Because when cake is involved… three layers is always better than two.

More layers means more frosting, which is just all around awesomeness.

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

This is my all time favorite chocolate cake.

I know the ingredients by heart and could probably make this cake in my sleep. It is that easy.

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

This cake never fails and the frosting will forever be my family’s favorite.

It is almost mousse like. So light and fluffy. My mom could not stop saying how incredibly moist and delicious it was.

She even did the roll the eyes to the back of her head thing. I LOVE when she does that!

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

Well I have to cut this one short, sorry for the very quick post. As I said before, our power is completely out and I only have limited time on my phone’s hotspot before my battery dies.

Ten percent to be exact, gotta wrap it up!

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

Hopefully the photos will do the talking.

Oh and did you notice? The gotta little love from the amazing WoodenSpoons Kitchen! What do think? I will be talking about it more soon, but the battery is now at 3%.

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

(2 LAYER CAKE) Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream.

Cook Time: 25 minutes

Total Time: 1 hour

Yield: ONE 2 LAYER CAKE

Ingredients

Cake For 2 Layers
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs, at room temperature*
3/4 cup buttermilk
1/4 cup plain greek yogurt
1/2 cup canola oil
1 tablespoon vanilla extract
3/4 cup strong brewed coffee, hot
1/2 cup semi-sweet chocolate chips (optional)
 
Whipped Chocolate Buttercream For 2 Layers
3 (1 1/2 cups) sticks salted butter, softened to room temperature
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
3-4 tablespoons heavy whipping cream

Instructions

  1. For the cake: Preheat the oven to 350 degrees F. Grease 2 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.
  2. In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, greek yogurt, canola oil and vanilla until smooth.
  4. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips, if using.
  5. Pour the batter among the 2 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 2 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.
  6. For the Frosting: Add the butter and powdered sugar to the bowl of a stand mixer (or use a hand held mixer). Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes. Add the cocoa powder and vanilla and beat, scrapping down the sides as needed another 2 minutes or until there are no streaks of white. Add 3 tablespoons of the heavy cream and whip the frosting for 2-4 minutes or until light and fluffy. If desired add the remaining tablespoon of the heavy cream (I normally do) and whip until combined. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.
  7. Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with sprinkles, chocolate curls or whatever your heart desires.

Tieghan Says:

*To quickly bring eggs to room temperature place them in a bowl and fill with warm water. Let them sit five minutes.

http://www.halfbakedharvest.com/simple-chocolate-birthday-cake-whipped-chocolate-buttercream/
(3 LAYER CAKE) Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream.

Cook Time: 25 minutes

Total Time: 1 hour

Yield: ONE 3 LAYER CAKE

Ingredients

Cake For 3 Layers
2 1/4 cup all-purpose flour
2 1/4 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
2 1/4 teaspoons baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoon salt
3 eggs, at room temperature
1 cup + 2 tablespoons buttermilk
1/4 cup + 2 tablespoons plain greek yogurt
3/4 cup canola oil
1 1/2 tablespoon vanilla extract
1 cup + 2 tablespoons strong brewed coffee, hot
3/4 cup semi-sweet chocolate chips (optional)
Whipped Chocolate Buttercream For 3 Layers
4 (2 cups) sticks salted butter, softened to room temperature
4 cups powdered sugar
1 cup unsweetened cocoa powder
1 tablespoon vanilla extract
4-5 tablespoons heavy whipping cream

Instructions

  1. Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
  2. In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, greek yogurt, canola oil and vanilla until smooth.
  4. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips, if using.
  5. Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 2 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.
  6. For the Frosting: Add the butter and powdered sugar to the bowl of a stand mixer (or use a hand held mixer). Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes. Add the cocoa powder and vanilla and beat, scrapping down the sides as needed another 2 minutes or until there are no streaks of white. Add 4 tablespoons of the heavy cream and whip the frosting for 2-4 minutes or until light and fluffy. If desired add the remaining tablespoon of the heavy cream (I normally do) and whip until combined. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.
  7. Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with sprinkles, chocolate curls or whatever your heart desires.

Tieghan Says:

*To quickly bring eggs to room temperature place them in a bowl and fill with warm water. Let them sit five minutes.

http://www.halfbakedharvest.com/simple-chocolate-birthday-cake-whipped-chocolate-buttercream/

Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream | halfbakedharvest.com

Hey, I had a thought, there could be a good side to this power outage. Kinda the perfect time for cake!

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