I love capturing friends and family blow out their birthday candles. It’s this once in a year event that captures hope, health and happiness…all in one single blow. This is why I often bake a cake for them on their birthday…to give them the opportunity to have this moment, their moment, on their very special day.
This Chocolate Birthday Cake is super moist (thanks to the canola oil and Greek yogurt) and full of chocolate flavor (thanks to the addition of hot black coffee which enhances the unsweetened cocoa powder without overpowering the cake with any coffee flavor). The Whipped Chocolate Buttercream is the perfect ‘icing on the cake’ (thanks to the heavy whipping cream which helps create a light and fluffy texture).
Recipe adapted from Half Baked Harvest.
Chocolate Birthday Cake
October 19, 2021
: A 3-layer cake
: 35 min
: 25 min
: Easy
Ingredients
- THE CAKE:
- 2-1/4 cups (280g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1-1/2 cups (180g) unsweetened cocoa powder
- 2-1/4 teaspoons baking soda
- 2-1/4 teaspoons baking powder
- 1-1/2 teaspoons salt
- 3 eggs at room temperature
- 1 cup + 2 tablespoons buttermilk
- 1/4 cup + 2 tablespoons plain Greek yogurt
- 3/4 cup (165ml) canola oil
- 1-1/2 tablespoons vanilla extract
- 1 cup + 2 tablespoons hot black coffee
- 3/4 cup semi-sweet chocolate chips (optional)
- WHIPPED CHOCOLATE BUTTERCREAM:
- 2 cups (500g) unsalted butter, softened at room temp
- 4 cups (500g) powdered sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 4-5 tablespoons heavy whipping cream
- 1/2 teaspoon salt
Directions
- Step 1 Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with parchment paper, then buttered or sprayed with cooking spray. Alternatively you can also use two-9-inch cake pans. (For a smaller cake I often use 7-inch cake pans and make 3 layers, using only 2 layers for cake assembly/frosting and the 3rd layer used as a taste-tester or kept in the freezer for a later time.)
- Step 2 In a large bowl add flour, sugar, cocoa powder, baking soda, baking powder, and salt. Lightly whisk together and set aside.
- Step 3 In another large mixing bowl beat together the eggs, buttermilk, Greek yogurt, canola oil and vanilla extract until smooth.
- Step 4 Add in the dry ingredients (from step 2). Mix until well combined.
- Step 5 Add hot coffee and carefully mix until well combined. The batter will be pourable, so it will be on the thinner side rather than the thicker version with most cakes. Stir in chocolate chips if using.
- Step 6 Pour the batter into the prepared cake pans. Bake 20-25 minutes. Bake time depends on the size of pan you’re using so watch bake time closely. (You don’t want to overbake because this results in a dry cake. So it is imperative to take the cake out of the oven the first moment a toothpick inserted in the center of the chocolate cake comes out clean.)
- Step 7 Allow the cakes to cool for about 10 minutes. Then run a knife around the edges of the pan. Invert cakes onto a cooling rack and allow to cool completely.
- Step 8 FOR THE WHIPPED CHOCOLATE BUTTERCREAM: **If you prefer a thin layer of frosting on your cake then half the recipe may be enough.**
- Step 9 In a large mixing bowl add the softened room temperature butter and powdered sugar and mix until the mixture is light and fluffy, about 4 minutes.
- Step 10 Add the cocoa powder and mix for another 2 minutes or until there are no more streaks of white.
- Step 11 Add the vanilla, heavy cream and salt. Whip until light and fluffy, about 2-4 minutes. If you want it lighter you can add in a tablespoon at a time of heavy cream. Taste and if you want it more sweet or want it thicker then add more powdered sugar. Whip again.
- Step 12 ASSEMBLY: Place 1 layer of cake on a cake plate or stand. Trim off the dome-shaped top so that the top surface is flat. Then spread frosting onto top layer.
- Step 13 Place the 2nd layer of cake on top. Trim off the dome-shaped top and frost top surface.
- Step 14 Place the 3rd layer (if you have a 3rd) on top. With this 3rd and last layer you don’t need to trim off the dome-shaped top (unless you want the final cake to have a flat top). Now evenly frost the top and sides of the cake. Discard any remaining buttercream.
- Step 15 FREEZER FRIENDLY: Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with aluminum foil. Place each layer into a freezer bag and keep in the freezer for up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day the layers will be ready to assemble and frost.