Best Chocolate Birthday Cake Recipes

BIG CHOCOLATE BIRTHDAY CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
• In a mixing bowl, combine the flour, sugar and salt.
• In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
• Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
• Divide the batter among the prepared cake pans and bake for 20 minutes.
• Cool completely before icing. Refrigerate the layers after cooling for best results.
• For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
• Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
• Frost the cake in between each layer, on the top and around the sides.

CHOCOLATE BIRTHDAY CAKE BUTTER MOCHI

Steps:

• Make the butter mochi: Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan with butter.
• In a microwave-safe large bowl, melt the 12 tablespoons butter and chocolate chips by microwaving on high in 30-second increments, stirring and repeating as needed, until just melted.
• Add the granulated sugar to the melted chocolate and stir until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and milks.
• In a large bowl, stir together the mochiko, baking powder and cocoa powder until evenly distributed. Fold the liquid chocolate mixture into the dry ingredients, stirring until thoroughly mixed. When the batter is totally smooth, pour it into the prepared baking pan.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool slightly.
• As the cake cools, make the frosting: In a bowl with an electric mixer, whip together the peanut butter and Demerara sugar until the mixture has the texture of frosting.
• While the cake is still slightly warm, spread the frosting evenly over the top. Let cool to room temperature. Just before serving, sprinkle with Pop Rocks, if using, and shower sprinkles over the top, then cut into squares and serve.

ORANGE OMBRE BIRTHDAY CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F; position racks in the upper and lower thirds of the oven. Spray three 9-by-2-inch round cake pans with nonstick spray and line the bottom of each with parchment paper. Spray the parchment. Set the pans aside.
• In a large bowl, whisk to combine the flour, baking powder and salt; set aside. In a separate bowl or measuring cup, combine the milk, oil, orange juice and zest; set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together on medium-high speed until light and fluffy, about 8 minutes. Add the eggs, one at a time, beating well after each addition.
• Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the wet ingredients, and beginning and ending with the dry.
• Pour one-third of the batter into a medium bowl, add 1 or 2 drops of orange food coloring, and stir to combine. Pour into one of the prepared cake pans.
• Pour another third of the batter into the same bowl and add 3 or 4 drops of food coloring. Stir to combine, then pour into the second cake pan.
• Add 5 or 6 drops of food coloring to the remaining batter and stir to combine. Pour into the third cake pan.
• Bake the cake layers until a toothpick inserted in the center comes out clean, about 25 minutes, rotating the pans halfway through. Cool in the pans on wire racks for 5 minutes. Then invert the cakes, peel off the parchment and let cool completely on wire racks. Trim the tops if domed.
• To assemble the cake: Place the darkest cake layer on a cake stand and frost the top completely. Stack the next darkest layer and again frost the top. Stack the final layer and frost the top and sides of the cake. Slice to serve.
• Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. Remove the bowl from the pan and let the chocolate cool to room temperature.
• In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. Add the melted chocolate and beat until combined. Add the cream and beat until the frosting is smooth and spreadable.

CHOCOLATE CHIP BIRTHDAY COOKIE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a round cake pan.
• Stir flour, baking powder, and salt together in a small bowl with a wooden spoon.
• Beat brown sugar and butter together with an electric mixer for about 3 minutes. Add egg and vanilla; mix until blended. Add dry ingredients until completely mixed. Stir in chocolate chips with a wooden spoon. Scrape the dough into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with just a few crumbs on it, about 30 minutes. Remove from the oven and place on a cooling rack for 10 to 15 minutes.
• Whip the chilled cream with an electric mixer on low speed until thick. Mix in sugar and vanilla.
• Spread whipped cream on top of the cake and add strawberries.

CHOCOLATE BIRTHDAY CAKE AND DOUBLE CHOCOLATE SOUR CREAM FROSTING

Steps:

• Preheat the oven to 325°F.
• Grease and flour the insides of two 14-14.5 ounce cans.
• Place the cans on a baking sheet, and set aside.
• Whisk the buttermilk, egg yolk, and vanilla together in a small bowl.
• Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
• Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well.
• Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
• Divide the batter between the prepared cans.
• Bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Place the cans to a wire rack to cool for 15 minutes.
• Run a knife around the edge of each can and invert them to release the cakes.
• Turn the cakes upright and let them cool completely on the rack.
• Meanwhile, make the frosting: Place chocolate in the top of a double boiler set over simmering water, and heat, stirring occasionally, until melted. (May also do this in the microwave.).
• Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt, and whisk to blend well.
• Let the frosting cool to room temperature, stirring it occasionally.
• When frosting and cakes have cooled, cut each cake in half horizontally.
• Spread a layer of frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it.
• Frost the top and sides of the cake.
• Repeat with the remaining cake and frosting.
• Store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving.

CHOCOLATE-CHOCOLATE BIRTHDAY CAKE

Steps:

• Center a rack in the oven, and preheat it to 350. Butter the interiors of two 9-inch round cake pans, dust with a little cocoa powder and tap out the excess. Sift together the flour, cocoa, baking powder, baking soda and salt.
• Working with an electric mixer (use the paddle, if you have one), beat the butter and sugar together on medium speed for 3 minutes, until light and fluffy. Add the eggs one by one, and beat for a minute after each goes in; beat in the vanilla. Reduce the speed to low, and add the dry ingredients in 3 additions and the buttermilk in 2 (start and finish with the dry, and don't worry if the buttermilk makes the batter look slightly curdled). Mix in the melted chocolate. Divide the batter evenly between the pans.
• Bake for 24 to 28 minutes, until a tester poked into the center of the cakes comes out clean. Transfer to racks, let rest 5 minutes and then run a blunt knife around the edges of the pans. Unmold the cakes onto the racks, and cool to room temperature.
• Make the frosting: Sift together the confectioners' sugar and cocoa powder. Using an electric mixer (with the paddle, if available), beat the sugar, cocoa, salt and butter on high speed until fluffy. On low speed, add the chocolate. When it's almost incorporated, beat in the buttermilk. It's best to use the frosting immediately.
• If necessary, just before you're ready to frost the cakes, slice a sliver off the top of each layer to create a flat surface. To assemble, place one cake layer, top up, on a serving platter, and cover with frosting. Top with the second layer, top down, jiggling it into the frosting to hold it in place. Frost the top and sides of the cake - go sleek or swirly. If you're using decorations, scatter them over the cake. Chill for at least 1 hour (or for up to 1 day); bring to room temperature before serving.

GERMAN CHOCOLATE BIRTHDAY CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 13x9-in. baking pan with waxed paper. Grease and flour the paper; set aside., In a microwave, melt chocolate with water; stir until smooth. Cool. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. , Spread batter evenly into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Remove waxed paper. , For frosting, in a heavy saucepan, combine the milk, sugar, egg yolks and butter Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon., Remove from the heat. Stir in the coconut, pecans and vanilla. Beat on high until frosting is cool and achieves spreading consistency. Place cake on a serving platter; frost top and sides of cake. ,

BELGIAN CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees. Place nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen skins. Butter a 9-by-3-inch springform pan well; coat with cocoa, tapping out any excess.
• In a food processor, grind nuts with granulated sugar until fine but not pasty; transfer to a large bowl; stir in the flour, baking soda, and salt.
• In a heat-proof bowl, whisk together cocoa and boiling water until smooth. (Mixture will thicken as it cools.)
• In the bowl of an electric mixer, cream butter and brown sugar on high until lightened and fluffy, 3 to 4 minutes. Beat in eggs one at a time until well blended.
• Stir buttermilk and vanilla into cocoa mixture. Mixing on low, add half of dry ingredients to creamed mixture; when blended, pour in the cocoa mixture, and add remaining dry mixture, mixing just until incorporated. Scrape batter into prepared pan, smooth top. Bake 1 hour to 1 hour and 10 minutes, until a tester inserted in the center comes out clean. Let cool in pan for 10 minutes; remove from pan and cool completely. Place cooled cake on a 9-inch cardboard round.
• Place half the ganache in a bowl; place in a larger bowl of ice water; whip with a balloon whisk until lighter in color and spreadable, removing bowl from ice bath and returning it as necessary.
• Spread the whipped ganache smoothly on top and sides of cooled cake, and chill the cake. Gently stir remaining ganache every 5 minutes until thickened and cool.
• Place cake (still on cardboard round) on a wire rack over a sheet of waxed or parchment paper. Working with a small ladle, pour ganache over top of cake, moving the ladle in a circular fashion while in contact with the cake, letting the ganache run down sides. Scrape up excess and reserve for another use. Let cake stand at room temperature until set. Garnish with nuts and chocolate curls.

ONE BOWL CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees. Butter round or square cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.
• Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
• Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers, depending on amount of batter.
• Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack.

VANILLA BIRTHDAY CAKE WITH CHOCOLATE FROSTING

Steps:

• Adjust the racks to the center of the oven and preheat to 350 degrees F. Spray two 9-by-1-1/2-inch round cake pans with nonstick spray.
• Add the granulated sugar and butter to the bowl of a stand mixer outfitted with the paddle attachment. Beat until creamy, just 2 minutes. Add the eggs one at a time to the mixture and beat until mixed together.
• Whisk together the cake flour, all-purpose flour, baking powder and salt in a medium bowl. In a measuring cup, mix the milk and vanilla extract together. Turn the mixer back to medium speed and add the flour mixture and milk mixture alternately to create a smooth batter.
• Evenly divide the cake batter between the prepared pans. Bake until the cakes start pulling away from the edges of the pan and a toothpick inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool the cakes for 10 minutes in their pans, then turn them out on a wire rack to cool completely before frosting.
• Frost the cake by tucking parchment underneath the first cake layer and the cake plate. Spread the Chocolate Frosting evenly over the first layer, then place the second cake on top. Frost the top of the cake, then work your way over the sides. Remove the parchment and serve.
• Add the chopped chocolate to a heatproof bowl and set over a lightly simmering pot of water (make sure the bottom of the pot is not touching the water). Stir until the chocolate is completely smooth and melted. Remove from the heat and cool until room temperature, about 15 minutes.
• Add the confectioners' sugar to a medium bowl and whisk out the lumps.
• Beat the butter in a stand mixer outfitted with the paddle attachment until creamy. Add the cooled melted chocolate. Gradually add the confectioners' sugar in 3 batches and beat until combined. Add the milk, vanilla and salt, and beat until the mixture is creamy, well mixed and spreadable.

FUDGY CHOCOLATE BIRTHDAY CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil's food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
• Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
• Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

JACK DANIELS CHOCOLATE (BIRTHDAY) CAKE

Steps:

• Preheat oven to 325.
• In a very large saucepan, heat and stir the water, Jack Daniels whiskey, coffee powder, butter and cocoa until the butter melts.
• Remove from the heat and beat in the sugar.
• Cool slightly and whisk in the eggs, blending thoroughly.
• In a bowl, stir together the flour and baking powder.
• Beat into the chocolate mixture until incorporated.
• Stir in the pecans.
• Turn the batter into a greased and floured 9 inch tube or bundt pan.
• Smooth top with a spatula.
• Bake in a 325 oven for 60-75 minutes (until a toothpick comes out clean).
• Immediately sprinking with the 2 Tbsp of Jack Daniels whiskey.
• Let cake cool on a wire rack for 15 minutes, then remove from cake pan.
• Serve with gobs of fresh whipped cream or vanilla ice cream.

CHOCOLATE CHIP COOKIE LAYERED BIRTHDAY CAKE

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the bottom of a 9-inch round cake pan with a parchment circle. Butter the parchment and the sides of the pan.
• For the cookie layer: Whisk together the flour, baking soda and salt in a large bowl; set aside. Beat the butter and both sugars with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the egg, and beat until incorporated. Beat in the vanilla. Scrape down the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Press the cookie dough into an even layer in the prepared cake pan, and bake until golden brown and a knife inserted in the center comes out clean, 25 to 30 minutes. Let the layer cool for about 10 minutes. It will collapse slightly as it cools. To make the layer even, press the bottom and sides down with the bottom of a measuring cup.
• For the cake layer: Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the granulated sugar and oil with an electric mixer on medium-high speed in a large bowl until light in color and fluffy, about 5 minutes. Beat in the eggs one at a time. Beat in the vanilla. Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Stir in the sprinkles. (The cake batter will be on the thin side, like a thick pancake batter.)
• Pour the cake batter over the cookie layer, and bake until the middle of the cake springs back when pressed and a knife inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edge of the cake, and let cool completely in the pan on a rack. Transfer the cake from the pan to a serving plate, with the cookie layer on the bottom.
• For the frosting: Beat the cream cheese and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth and all the sugar has dissolved (rub some between your fingers; if it's gritty, keep beating). Add the cream and vanilla, and continue to beat until medium peaks form. Frost the cake, and decorate with more sprinkles.

FOUR-LAYER CHOCOLATE BIRTHDAY CAKE WITH MILK CHOCOLATE GANACHE AND NUTELLA BUTTERCREAM

Steps:

• Preheat oven to 350˚. Butter two 9"-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess.
• Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture.
• Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top.
• Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30-40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely.
• Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise.
• Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1-8 hour.
• Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired.

MOIST CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch cake pans with parchment paper. Grease the pans and dust with cocoa powder.
• Sift together flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
• Beat butter, dark brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Add egg yolks one at a time, scraping down the bowl after each addition. Beat on medium-high until fluffy.
• Pour melted chocolate and vanilla extract into the bowl with the sugar mixture; mix on low speed until combined. Alternate adding flour mixture and buttermilk, beginning and ending with flour mixture, mixing on low speed. Pour in coffee slowly in a steady stream; mix on low speed until smooth.
• Use an electric mixer to beat egg whites in a separate bowl until stiff peaks form. Fold gently into batter. Divide batter evenly between the 3 prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 25 minutes, making sure not to overbake. Let cool in pans for 10 minutes; turn out onto waxed paper to cool completely before frosting.

BEST CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®).
• Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more.
• Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.

MARY'S CHOCOLATE CHIP DATE CAKE (YIYI BARBIE'S BIRTHDAY CAKE)

Steps:

• Directions: Preheat oven to 350 Butter and flour bundt pan The dates are first cut into three pieces each (only if using whole dates), sprinkled with baking soda, placed in boiling water and set aside to soak. To form the batter, butter and sugar are creamed together, eggs beaten in and cocoa added. Flour with salt is added alternately with the date mixture to complete preparation of the batter. Fold in chocolate chips and pecans. Pour batter into prepared pan and bake for 50 minutes Cake tester will not come out clean. Do not use this as a guide for done-ness. When cooled, dust with powdered sugar.

DADDY'S BIRTHDAY CAKE - GERMAN CHOCOLATE CAKE

Steps:

• 1. TO MAKE CAKE: Preheat oven to 325. Spray 3 8" round cake pans or 2 9" rounds with cooking spray and dust with cocoa. Shake excess out of pans.
• 2. Chop the Germans chocolate into 1" pieces. Place in a microwave-safe bowl and cook on high for 1 to 1 1/2 minutes stopping and stirring every 30 seconds until chocolate is melted.
• 3. Beat egg whites until stiff peaks form and set aside.
• 4. Place sour cream and oil in a large mixing bowl. Mix till incorporated. Add pudding mix and melted chocolate and mix until all comes together. Then add cake mix and hot water. Mix together. Then add egg yolks one at a time. Beat on low until all ingredients are combined for about 30 seconds. Scrape down the sides of the bowl and increase mixer speed to medium and beat 1 1/2 minutes longer. The batter should look smooth and thickened.
• 5. Fold in whipped egg whites.
• 6. Divide batter between pans and smooth tops.
• 7. Place pans side by side on the oven's middle rack. Bake 29 to 33 min or until done.
• 8. Transfer cakes in the pan to a wire rack. Let cool 5 minutes. Then turn out cakes right side up on the rack and let cool completely 20 minutes or longer.
• 9. TO MAKE FILLING: Spread coconut on one sheet pan and the chopped pecans on another. Toast in a 350 degree oven for 4 to 5 min just until light brown. Stir around coconut and pecans after about 2 to 2 1/2 minutes.
• 10. Place evaporated milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook stirring constantly with a wooden spoon until thickened and golden brown in color 9this will take at least 15 minutes). Remove from heat and stir in vanilla. Let the filling cool 5 minutes.
• 11. After 5 minutes, fold in toasted pecans and coconut. Let cool for another 15 minutes or till room temperature.
• 12. TO MAKE CHOCOLATE GANACHE FROSTING: Place chopped semi-sweet chocolate in a large mixing bowl.
• 13. Pour cream into a small heavy saucepan and place over medium-high heat and bring to boil stirring constantly. Remove the cream from the heat and pour over chocolate pieces. Using a wooden spoon stir until chocolate is melted.
• 14. Stir in vanilla and let cool at room temperature 45 minutes to 1 hour.
• 15. Once the ganache is cool, whip with mixer for 1 to 2 minutes.
• 16. TO ASSEMBLE CAKE: If you baked 2 9" layers slice each layer in 1/2 to make 4 layers or if using 3 8" layers no need to slice.
• 17. Place bottom layer cut side up on cake plate spread 1 cup of filling over layer to edges. Place next layer cut side down, spread another cup of filling over layer repeat with final 2 layers. On the final layer on 8 or 9" cakes use the rest of the filling on the top spread to the edges of the cake.
• 18. Ice sides of with whipped ganache. Place ganache in a piping bag with a large star tip. Pipe a border around the bottom of the cake. Pipe rosettes around the top of the cake and one in the center. Place reserved pecan halves in rosettes.

EASY-BAKE OVEN CHOCOLATE BIRTHDAY CAKE

Steps:

• Stir together flour, cocoa, sugar, baking powder, salt, vanilla, water and oil until the batter is smooth and chocolate-colored.
• Pour the batter into greased and floured cake pan.
• Bake 13 to 15 minutes or until you see the sides of the cake separate from the pan. Remove cake and cool. Frost as desired.
• Makes 1 layer cake.

BIRTHDAY CAKE WITH CHOCOLATE FROSTING

Steps:

• To make the cake:
• Position a rack in the center of the oven and preheat to 350 degrees F. Brush two 8-inch round cake pans with oil, line the bottoms with circles of parchment paper, lightly brush the paper and pan with oil, and dust with flour.
• Put the flour, baking powder, and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Cut the butter into small pieces and add to dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times.
• Whisk the milk, eggs, and vanilla together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute). Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
• Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans, turn the cakes out onto a plate, and peel off the paper. Flip the cakes upright and cool completely on the rack, about 45 minutes. (This is important-icing a warm cake is not a happy thing).
• When ready to ice the cake, make the frosting:
• Put the chocolates in a medium microwave-safe bowl. Microwave on medium for a minute, stir, and repeat until chocolate melts, about 3 minutes in all. (Or put chocolates in a heatproof bowl set over an inch or so of water at a very slow simmer; set the bowl on the pan; don't let the bowl touch the water. Stir occasionally until smooth.)
• Let chocolate cool slightly. Stir the sour cream, coffee, and vanilla into the chocolates. Beat with a handheld electric mixer until frosting is silky and fluffy. (Spread frosting soon after making it; it firms up at room temperature.)
• Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that). Dab a little frosting in the center of the plate and place a cake layer, top side up, on top. With an offset spatula, scoop about one-third of the frosting onto the cake and spread it evenly to the edge of the cake. Place the other layer on top and press down lightly. Spread another third of the frosting around the sides. Spread the remaining frosting on the top of the cake. Lightly touch the frosting with the back of a spoon to make swirly peaks. Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.