Big Chocolate Birthday Cake

This delicious and indulgent chocolate birthday cake is rich, moist, and covered in a creamy chocolate frosting that melts in your mouth. It’s quick to make with simple pantry staples, perfect for any celebration. With layers of soft, chocolatey goodness, this cake is a guaranteed crowd-pleaser that you can easily customize with your favorite toppings!

Recipe Ingredients

Cake:

• 4 sticks butter, plus more for greasing
• 8 heaping tablespoons cocoa, plus more for dusting
• 4 cups all-purpose flour
• 4 cups sugar
• 1/2 teaspoon salt
• 2 cups boiling water
• 1 cup buttermilk
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 4 whole eggs, beaten

Frosting:

• 3 cups heavy cream
• 24 ounces semisweet chocolate, broken into pieces
• 2 teaspoons vanilla extract

How To Make Big Chocolate Birthday Cake

1. Preheat & Prepare the Cake Pans: Preheat the oven to 175°C (350°F). Grease four 9-inch (23cm) round cake pans generously with butter and dust with cocoa powder.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, and salt.
3. Prepare the Chocolate Mixture: In a saucepan over medium heat, melt the butter, then add the cocoa powder and stir well. Pour in the boiling water, let it boil for 30 seconds, then remove from heat. Pour this mixture over the dry ingredients and stir gently to cool.
4. Combine Wet Ingredients: In a separate bowl, mix the buttermilk, baking soda, vanilla extract, and beaten eggs. Stir this mixture into the chocolate mixture until fully combined.
5. Bake the Cakes: Evenly divide the batter between the prepared cake pans and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely, then refrigerate for best results.

For the Frosting

1. Heat the Cream: In a saucepan, heat the cream until very hot but not boiling. Pour it over the chocolate pieces and stir until fully melted.
2. Cool & Whip: Transfer the mixture to a mixing bowl and refrigerate until completely cool. Once chilled, add the vanilla extract and beat with an electric mixer until light and fluffy.

Assemble the Cake

1. Layer & Frost: Place the first cake layer on a serving plate, spread a generous amount of frosting over the top, and repeat with all layers. Cover the top and sides with the remaining frosting.
2. Serve & Enjoy! Refrigerate the cake until ready to serve for the best texture

Recipe Tips

• Use room temperature ingredients : This helps the batter mix evenly and creates a smooth, well-risen cake. Cold eggs or butter can cause lumps.
• Don’t overmix the batter : Stir just until combined. Overmixing can make the cake dense instead of light and fluffy.
• Chill the cake layers before frosting : Cooling the cakes in the fridge makes them firmer and easier to frost without crumbs mixing into the frosting.
• Melt chocolate gently for the frosting : If the chocolate overheats, it can become grainy. Stir frequently while melting to keep it smooth.
• Level the cake layers : Trim any domed tops with a knife before stacking for a professional-looking, even cake.

How To Store Leftovers?

• Refrigerate: First, let the leftover cake cool to room temperature. Then, store it in an airtight container or cover it with plastic wrap. Keep it in the fridge for up to 5 days to maintain freshness.
• Freeze: Wrap each cake layer separately in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight before frosting or serving. Frosted cake can also be frozen, but let it sit at room temperature for about 1 hour before serving.

Nutrition Facts

• Calories:1024
• Total Fat:61 g
• Saturated Fat:37 g
• Carbohydrates:120 g
• Dietary Fiber:5 g
• Sugar:86 g
• Protein:10 g
• Cholesterol:173 mg
• Sodium:333 mg

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• Berry Cheesecake Icebox Pie
• Bartlesville Cream Pie
• Baked Fudge Recipe
• Berries With Sweet Tequila Cream