Chocolate Birthday Cake Recipe

Directions

Preheat & Prepare Pans

1. Preheat your oven to 350°F (175°C).

2. Grease and line three 8-inch (or 9-inch) round cake pans with parchment paper.

Combine Dry Ingredients

1. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Mix Wet Ingredients

1. In a separate bowl, whisk the buttermilk (or sour cream mixture), vegetable oil, eggs, coffee, and vanilla extract.

Create the Batter

1. Pour the wet ingredients into the dry mixture.

2. Using a hand mixer (or stand mixer on low speed), mix just until everything is combined and smooth—avoid over-mixing.

Bake the Layers

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

2. Bake for 25–30 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.

3. Let the layers cool in their pans for about 10 minutes, then transfer to wire racks to cool completely.

Prepare the Chocolate Buttercream

1. In a mixing bowl, beat softened butter until smooth and creamy.

2. Gradually add the powdered sugar and cocoa powder, alternating with a tablespoon or two of milk/cream, until fully incorporated.

3. Mix in the vanilla extract and salt.

4. Adjust consistency with extra milk/cream if needed—it should be spreadable but not runny.

Assemble the Layers

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

2. Spread about ⅓ of the chocolate buttercream evenly on top.

3. Repeat with the second layer.

4. Place the third layer on top and cover the entire cake with a thin “crumb coat” of buttercream.

5. Chill for about 15–20 minutes, then apply a final, smooth layer of buttercream if desired.

Make the Glossy Ganache

1. Heat the heavy cream in a small saucepan or microwave just until it begins to simmer.

2. Pour the hot cream over the chocolate chips. Let sit for about 1 minute.

3. Stir gently until the chocolate is completely melted and the mixture is smooth.

4. Stir in the optional butter for extra shine.

5. Allow ganache to cool slightly so it thickens but is still pourable.

Frost with Ganache & Decorate

1. Slowly pour or spoon the ganache on top of the chilled cake, letting it drip down the sides if you like.

2. Carefully apply edible gold leaf flakes around the top or sides (handle gently with tweezers or the tip of a knife).

3. Finish by sprinkling with coloured candy sprinkles for a festive touch.

Recipe Tips

1. Moisture Boost: Using cooled coffee intensifies the chocolate flavour and keeps the cake extra moist. You won’t taste the coffee—it just deepens the chocolate notes.

2. Gluten-Free Option: Substitute a reputable 1:1 gluten-free baking mix for the all-purpose flour. Ensure any other ingredients (like baking powder) are also certified gluten-free.

3. Room Temperature Ingredients: For best results, let eggs and dairy ingredients come to room temperature before mixing.

4. Cooling Time: Make sure cake layers are completely cool before adding frosting or ganache to prevent melting.

5. Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring to room temperature before serving.

6. Enjoy this indulgent triple-layer chocolate birthday cake at your next celebration.