Happy birthday to my beautiful daughter-in-law Jessica! My girl loves chocolate, and on her birthday I am happy to indulge her with her favorite of my cakes. Now, cake isn’t popular among our men, but it is with the girls. Son Shane doesn’t like chocolate or cake, so when they come tonight for dinner I will have a batch of my Nana’s Snickerdoodles for him. See earlier post!
When you are looking for a good chocolate cake recipe, look for one that adds hot liquid at the end. Usually boiling water. This makes a moist cake with a lovely crumb and texture. Jessica also loves coffee, so that is what is used in this recipe.
As is my habit, I made the 2 layers last night. When completely cool, I wrapped them tightly, separately, in plastic wrap. Today I just have to whip up the frosting and we’re off!
So, for the cake: Sift 1-3/4C flour, 3/4C unsweetened cocoa powder, 1t each baking powder, baking soda, and salt. Set aside.
In a mixing bowl, pour 1-1/2C buttermilk, 2C sugar, 2 eggs, and 1t vanilla. Beat well. Add the dry stuff a scoop at a time with the mixer on low, scraping sides often. When well incorporated, slowly pour 1C strong brewed hot coffee into the batter. When mixed in, turn mixer to medium for 1-2 minutes. Batter will be thin.
Preheat oven to 350 F. Generously spray 2- 8 or 9 inch cake pans with cooking spray. Divide batter between pans. Bake 25 to 30 minutes, til done. Cool in pans on racks 10 minutes, then turn out onto racks to cool completely. If not frosting right away, wrap each layer tightly and individually in plastic wrap.
For the frosting: Soften 2-1/2 sticks unsalted butter to room temp. Beat for at least 5 to 7 minutes on med-hi to achieve a light fluffy frosting. Add 4C confectioner’s sugar and 3/4C unsweetened cocoa powder, and 1t kosher salt. Run mixer continuously on low as it is incorporated. Scrape bowl often. Begin adding heavy cream by the tablespoonful, as much as necessary to achieve the right frosting consistency. Keep scraping the bowl. When it’s all mixed in well, turn the mixer up high and whip it good!
Put the bottom layer rounded side down on a serving plate. Frost the top well. Add the second layer rounded side up. Frost the sides. Use rest of frosting to frost the top. Use a teaspoon to make pretty swirls in it.
Done! A beautiful, moist, deliciously chocolatey birthday dream come true. And to my Jessica: Happy Birthday, Love! You are so worth it!