Birthday Cake - Layered Chocolate/Sugar Cake. Come See our Unique Cake Gifts! It's a double-layer devil's-food cake made with cocoa and bittersweet chocolate, the same pair that makes the frosting so luscious. Stack the final chocolate layer on top of the vanilla layer and frost the sides and the top of the whole cake in a light layer of the remaining buttercream.

That means lots of cake like this gluten free chocolate layer cake. Everyone has wanted something different for their birthday cake this year. You will remember my daughter's Gluten Free Lemon Layer Cake, we even got to use fresh. You can cook Birthday Cake - Layered Chocolate/Sugar Cake using 10 ingredients and 11 steps. Here is how you cook it.

Ingredients of Birthday Cake - Layered Chocolate/Sugar Cake

It's 6 of large or jumbo eggs (8 regular).
You need 1 cup of + 2 tablespoons sugar.
It's of Few drops of vanilla extract.
Prepare 2 cups of flour.
Prepare 2 teaspoons of baking powder.
You need of Wax paper (optional, but helpful).
You need 2 of 8x10 pans (can modify).
Prepare 1-2 of milk chocolate frostings.
It's 2 cups of water.
Prepare of Sprinkles (optional).

Run butter knife around edge of each cake to loosen cake from pan. Working with one cake at a time, place cooling rack on top of cake pan. Turn over pan so cake falls onto rack. Carefully peel parchment paper away from cake and discard.

Birthday Cake - Layered Chocolate/Sugar Cake guidelines

Please note that the pictures were taken while making half of this cake..
Preheat oven to 350’F..
Combine eggs, 1 cup sugar, and a few drops of vanilla extract. Whisk or beat on high for approximately 1-2 minutes or until fluffy..
Add in 2 cups of flour and 2 teaspoons of baking powder. Slowly combine with spoon/spatula..
Split mix into 2 8x10 pans with wax paper. Yes, it is very thin. Spread it out. :).
Bake at 350’F for 7-10 minutes. You want the cake to be a little soft and spongy still. Immediately remove it from tray and let it cool for a few minutes..
While baking, boil or microwave 1-2 cups of water and dissolve 1-2 tablespoons of sugar (proportionately 1 cup/1 tablespoon). Microwave or heat ~1/3-2/3 of frosting container in a separate bowl/mug for each layer of cake [amount depends on how much chocolate you want to add, and 1/2 vs full cake]. (See next steps below for more info)..
Flip first cake over onto a plate/tray. [If making half of this in one pan, you can cut cake in half.].
Ok- so here’s the unusual part... 🤷🏼‍♀️ Slowly pour 1/2 cup of hot sugar water on the first layer, soaking the cake completely. Next, pour your ~1/3-2/3 hot melted chocolate frosting on top. The goal is to allow the chocolate to seep into the cake..
Once completed, repeat this process for each layer of cake placed on top. (I’m hesitant to do more than two total layers because it’s so saturated.) Place in refrigerator to cool..
Once cool, use the remaining frosting to frost the cake. (You can trim cake first if you’d like.) Add sprinkles or decorations! Enjoy!.

Place the fourth and final cake layer on top upside-down, so that the bottom of the cake layer becomes the top of the cake. Coat top and sides of cake with a thin layer of buttercream icing. Malted Chocolate & Stout Layer Cake If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey Instructions.