Chocolate Birthday Bliss!

For my son Adam's 2nd birthday as always I wanted to make a cake from scratch. I wanted it to be delicious and fun for him and for all of the party guests. This cake fit the bill very well. I actually made this cake last year for his first birthday in a much smaller version just for him and made other cakes for the guests. This year, I wanted to make a larger scale version of this rich, moist, chocolate cake.

I had searched a long time for the definitive chocolate cake recipe and this is it! I found it last year online when I was searching for recipes for Adam's birthday. He seemed to really love the cake. I feel like I never really need another chocolate cake recipe-- I can always dress this one up or down to suit the occasion.

Adam has loved clocks for a long time. One of his first words was "clock" and he loved pointing them out everywhere we went. He still loves to play with a few pocket watches we have in his toy box. They are some that his Grandpa had collected long ago. He loves to listen to the "tick-tick". So, because Adam loves clocks I wanted his birthday cake to be a clock and I am so happy with the results!

I am so thankful for my sister in law Kim- we make a great cake team because I love baking the cakes and she loves doing the icing and decorating. So, that is exactly what we did. A few days before the party I made the cakes, wrapped and froze them. Then, the day before the party Kim came to make the chocolate buttercream- which is heavenly- and decorated the cakes. She makes magic with frosting and I couldn't be happier! And neither could Adam, who thoroughly enjoyed the cake as you can see below...

Here is the cake recipe- this recipe makes an 8 inch two layer cake or a 10 inch bundt cake. I tripled the recipe for the 12 inch birthday cake. Enjoy!

Rich Chocolate Birthday Cake:

Makes: Two 8 inch layers or One 10 inch bundt cake

Dry ingredients:

2 cups granulated sugar (I used organic sugar)
1 3/4 cups unbleached all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Liquid ingredients:

2 large free range organic eggs
1 cup whole milk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water

-parchment paper


1. Preheat oven to 350F. Grease and flour cake pans. Then, fit a round piece of parchment paper into the bottom of the cake pans if making the two 8 inch layers.

2. Combine all of the dry ingredients in a large bowl of an electric mixer or mix them in a large bowl with a whisk.

3. Mix all of the liquid ingredients together except the boiling water in a separate bowl.

4. Add the liquid ingredients to the dry ingredients and beat on medium speed for 2 minutes or use a small hand mixer or your whisk to beat until thoroughly combined and smooth.

5. Stir in the boiling water. Pour batter into two 8 inch prepared pans or one 10 inch prepared bundt pan and bake in a preheated oven for 50 to 55 minutes or slightly less for the two 8 inch pans. Be sure to insert a toothpick into the center of the cake and if it comes out clean the cake is done. Let the cake or cake layers cool in the pans for 10 minutes, then invert onto a cooling rack and let cool completely.

6. Make chocolate butter cream (with the recipe below) and fill and frost cake. Decorate with candies if desired!

Quick Chocolate Buttercream Frosting

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons heavy whipping cream or whole milk
2-4 ounces of unsweetened baking chocolate, melted- I usually use Baker's brand but feel free to use any dark chocolate that you like.

1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

2. Add vanilla and cream (or milk) and continue to beat on medium speed for 1 minute more, adding more cream (or milk) if needed for spreading consistency.

3. Then, add the melted chocolate. Taste after mixing and make sure that the chocolate flavor is to your liking. If the chocolate flavor is too weak, add more chocolate. Make sure to use a rubber spatula to scrape up the frosting from the bottom and assure that it is thoroughly mixed in.


Enjoy your special and delicious cake!