Chocolate 21st Birthday Cake Recipe

Directions

Prep the Pans & Oven

1. Preheat oven to 350°F (175°C).

2. Grease and line three 8-inch round cake pans with parchment paper.

Make the Chocolate Cake Batter

1. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using).

2. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until combined.

3. Slowly stir the wet mixture into the dry ingredients, mixing just until smooth.

4. Carefully pour in the hot coffee (or water). The batter will be thin; this is normal.

5. Divide the batter evenly among the three prepared pans.

Bake & Cool

1. Bake for about 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

2. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Chocolate Buttercream

1. In a mixing bowl (or stand mixer), beat softened butter until creamy.

2. Gradually add sifted powdered sugar, cocoa powder, and salt (if using), starting on low speed.

3. Add vanilla extract (and liqueur, if desired).

4. Add milk or cream 1 tablespoon at a time until you reach a spreadable consistency.

5. Increase speed and whip for 1–2 minutes, until light and fluffy.

Assemble the Cake

1. Level the top of each cooled cake layer if needed.

2. Place the first layer on a serving plate or cake board.

3. Spread a generous layer of chocolate buttercream on top.

4. Repeat with the second layer, then place the third layer on top.

5. Apply a thin “crumb coat” of buttercream around the sides and top to seal in crumbs.

6. Chill the cake for 15–20 minutes to set the crumb coat.

7. Use the remaining buttercream to frost the top and sides of the cake, smoothing with an offset spatula.

Dark Chocolate Ganache Drip

1. Place chopped chocolate in a heatproof bowl.

2. In a small saucepan, bring heavy cream (and butter, if using) just to a simmer—do not boil.

3. Pour over the chocolate and let sit for 1 minute.

4. Gently stir until the chocolate is melted and the ganache is smooth.

5. Allow the ganache to cool slightly until it thickens but remains pourable.

Drip & Decorate

1. Spoon or pour the ganache around the edges of the chilled cake, allowing it to drip elegantly down the sides.

2. Spread any remaining ganache over the top for a glossy finish.

3. While the ganache is still slightly soft, carefully place pieces of edible gold leaf around the sides or on top.

4. Insert the “21” cake topper at the centre or offset to one side.

5. If desired, add chocolate shards (see tip below) dusted with gold lustre dust for drama.

6. Sprinkle edible gold or sparkle sprinkles around the cake for extra glam.

Bonus Tip: Making Chocolate Shards

1. Melt about 4 ounces (115g) of semisweet or dark chocolate.

2. Spread the chocolate thinly on a piece of parchment paper or a silicone mat.

3. Let it set until firm but not fully hardened.

4. Cut or break it into shards.

5. Once fully hardened, brush or dust the shards with edible gold luster dust or small flecks of gold leaf.

6. Enjoy celebrating the big 2-1 with this lavish, chocolate-forward cake that exudes both sophistication and fun!