Recipe: Appetizing Birthday Cake - Layered Chocolate/Sugar Cake

Birthday Cake - Layered Chocolate/Sugar Cake. It's a double-layer devil's-food cake made with cocoa and bittersweet chocolate, the same pair that makes the frosting so luscious. Cakes, Bittersweet Chocolate, Buttermilk, Confectioners' Sugar, Unsalted Butter. This chocolate cake recipe is super easy to put together, moist and delicious!

Why should you make this chocolate cake? Place first layer of the cake in a plate. Brush top of cake with sugar syrup then spread whipping cream on top cake. You can prepare Birthday Cake - Layered Chocolate/Sugar Cake using 10 ingredients and 11 steps. Here is how you Prepare that.

Ingredients of Birthday Cake - Layered Chocolate/Sugar Cake

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

Easy and moist chocolate layer cake with smooth chocolate frosting—perfect for parties. Rich chocolate layer cake filled with vanilla pudding then frosted with vanilla whipped cream. This low carb birthday cake features layers of moist chocolate cake filled with rich vanilla pastry cream. I used caster sugar and icing sugar, both cake & buttercream turned out Delicious perfect chocolate cake!

Birthday Cake - Layered Chocolate/Sugar Cake step by step

1. Please note that the pictures were taken while making half of this cake..
2. Preheat oven to 350’F..
3. 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..
4. Add in 2 cups of flour and 2 teaspoons of baking powder. Slowly combine with spoon/spatula..
5. Split mix into 2 8x10 pans with wax paper. Yes, it is very thin. Spread it out. :).
6. 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..
7. 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)..
8. Flip first cake over onto a plate/tray. [If making half of this in one pan, you can cut cake in half.].
9. 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..
10. 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..
11. Once cool, use the remaining frosting to frost the cake. (You can trim cake first if you’d like.) Add sprinkles or decorations! Enjoy!.

We made this for my daughter's birthday (sour cream version, no. This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella. The Only Homemade Chocolate Cake Recipe You'll Ever Need. This chocolate cake is not new to the blog. Can I Freeze This Chocolate Cake?