Happy 2nd Birthday Voila! Two years of great recipes, failed recipes, new cooking gadgets, new foods, good food photos, bad food photos, lots of laughs and really, really fun times. It’s time to celebrate with some birthday cake! I usually bypass yellow birthday cake at the store since it’s often too sugary and fake tasting. Not this one. Fluffy, moist cake and fudgy, almost pudding-like-frosting. Dig in!
Source: Smitten Kitchen
4 cups plus 2 T. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 tsp. vanilla extract
4 large eggs, at room temperature
2 cups buttermilk
15 oz. semisweet or bittersweet chocolate, chopped
1 1/4 tsp. instant espresso
2 1/4 cups sour cream, at room temperature
1/4 cup light corn syrup
3/4 tsp. vanilla extract
Preheat oven to 350. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment.
1. Sift together flour, baking powder, baking soda, and salt in a medium bowl.
2. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla.
3. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled).
4. Add flour mixture in three batches, mixing until each addition is just Incorporated.
5. Spread batter evenly in cake pan, rap pan on counter several times to eliminate air bubbles.
6. Bake until golden and a wooden pick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan on a rack 10 minutes; invert onto rack and discard parchment, then cool completely, about 1 hour.
1. Break up chocolate in a microwave proof bowl. Melt the chocolate in a microwave at 30 seconds, stirring well between each, until the chocolate is melted. Remove from heat, add espresso powder and let chocolate cool.
2. Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined.
3. Let cool in the refrigerator until the frosting is a spreadable consistency, no more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.
4. Place one cake onto plate and cover the entire piece with frosting. Put second cake on top and repeat.