Today is a special day around these parts. My beautiful daughter is officially a teenager. Yup. It’s her 13th birthday. I don’t know where time goes; it feels like she was itty bitty only a week ago!
We celebrated this past Saturday with a trip to the beach (a post about this will be up on Pa-Blam later this evening if you’re interested) and eating way too much junk. Included in this junk was a birthday cake, of course. The kiddo is a HUGE chocolate fan, and she requested the same Chocolate, Chocolate, Chocolate Cake from Katie’s Kitchen Blog that I made her last year. It went a lot better this time around, probably thanks to familiarity with the recipe, a bit of tweaking, and the awesome new bakeware I won from Kelli.
Today is also my Goddaughter’s birthday as well. She’s 2! Although her party is this coming weekend, the kiddo let her jump in to help blow out the candles on Saturday.
3/4 Cup Cocoa Powder (I Used 1/2 Cup Dutch Processed and 1/4 Cup Black Cocoa)
2/3 Cup Sour Cream
2 1/2 Cup Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3/4 Cup (1 1/2 Sticks) Unsalted Butter, Softened
1/2 Cup Shortening
1 1/2 Cups Sugar
1 Cup Brown Sugar, Packed
1 Tsp Vanilla Extract
180 Grams Dark Chocolate (I Used Special Dark Kisses)
180 Grams Milk Chocolate (I Used Milk Chocolate Kisses)
1 1/2 Cups Heavy Whipping Cream
2 Tbsp Corn Syrup
1 1/2 (3 Sticks) Unsalted Butter, Softened and Cubed
180 Grams Chocolate (I Used 90 Milk and 90 Dark)
3/4 Cup (1 1/2 Sticks) Unsalted Butter
Preheat oven to 325F. Butter and flour two 9 inch or three 8 inch cake pans. I used 9 inch this year, but it worked fine with my 8 inchers last year.
Sift together the flour, cocoa powder (last year I used all dutch processed, and it was delicious, too), baking powder, baking soda, and salt and set aside.
Beat the butter, shortening, sugar, and brown sugar until fluffy. Slowly add the eggs, vanilla, and sour cream.
Add the dry ingredients a little at a time and mix until completely incorporated. The batter will be thick!!
Divide batter between cake pans and use a offset spatula to level the batter.
Bake for 30-45 minutes, or until a toothpick inserted in the middle comes out clean.
Allow to cool completely.
While the cake is baking, start on the frosting. Heat the cream and corn syrup to a boil.
Put the chocolate into a large bowl and pour the hot cream/syrup mixture on top. Let sit for a few minutes and whisk until chocolate is completely melted and mixed in.
Cool the mixture to room temperature. Add the butter a little at a time, and beat until creamy. Chill completely before use.
For the glaze, melt the butter and chocolate together. Last year, I used all dark chocolate. I thought it was delicious, but the kiddo wasn’t a fan. She loved it with the milk chocolate added. Do whatever you like depending on who will be eating it.
Let the chocolate/butter mixture cool so it’s still pourable but is cool to the touch.
Assemble the cake by putting one layer down, spreading some frosting on top, adding the second layer, and completely covering it with the chocolate frosting.
Pour the glaze over top.
If you’re not serving it right away, refrigerate it. The frosting melts VERY easily.
This is very delicious but very rich. A small slice was more than enough for us!