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Chocolate Lover's Birthday Cake

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"When my kids were babies, I started a home-based baking business specializing in special-occasion cakes and cupcakes, mostly for children's birthday parties. Before I opened, I spent weeks testing every vanilla and chocolate cake recipe under the sun, often baking into the wee hours. My husband would wake up in the morning to find the countertops covered with cakes and cupcakes. He thought I'd lost my mind—little did he know I was just discovering my passion for creating great recipes, which was the impetus for starting my blog. Eventually, I created a few recipes that I loved and could rely on. This is the chocolate one. The cake itself is basically a one-bowl recipe. The frosting, modestly adapted from Cook's Illustrated, is fast and foolproof—a welcome change from most homemade chocolate frostings, which are temperamental and take hours to cool. This is my son, Zach's, favorite cake."

List of Ingredients

For the cake:
â—¦ 2 cups all-purpose flour
â—¦ 2 cups granulated sugar
â—¦ 1 cup natural unsweetened cocoa powder
â—¦ 1 teaspoon salt
â—¦ 2 teaspoons baking powder
â—¦ 1 teaspoon baking soda
â—¦ 2 eggs, lightly beaten
â—¦ ½ cup vegetable oil
â—¦ 1 cup sour cream
â—¦ 1 cup boiling water

For the frosting:
â—¦ 8 ounces bittersweet or semisweet chocolate, broken into small pieces
â—¦ 1 ¼ cups (2 ½ sticks) unsalted butter, at cool room temperature
â—¦ 1 ¼ cups confectioners' sugar
â—¦ ½ cup natural unsweetened cocoa powder
â—¦ â…› teaspoon salt
â—¦ ¾ cup light corn syrup
â—¦ 1 teaspoon vanilla extract


Recipe

To make the cake:
Preheat the oven to 350° F and set a rack in the center position. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom of each pan with rounds of parchment paper, and then butter and flour the parchment and the sides of the pans. (Alternatively, use a nonstick cooking spray with flour, such as Baker's Joy or Pam Baking Spray with Flour; keep in mind that you'll still need the parchment paper.)

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the flour, granulated sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, and sour cream; mix on low speed until combined, then increase the speed to medium and beat for 2 minutes. Decrease the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn't splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.

Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let the cake layers cool in the pans on a wire rack for 10 minutes. Invert the cakes onto the rack, remove the pans, and cool completely.

To make the frosting:
Place the chocolate in a microwave-safe bowl and heat in the microwave for 20-second intervals, stirring in between, until it's about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. If necessary, place the chocolate back in the microwave for a few seconds, but take care not to let the chocolate get too hot. Set aside to cool.

In a food processor fitted with the steel blade, combine the butter, confectioners' sugar, cocoa powder, and salt and process until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.

When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of the frosting over the final layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively.

Serves 12 to 14