How to Make Babs Chocolate Birthday Cake With Buttercream Icing
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a small bowl, combine the boiling water and coffee. Gradually add the wet ingredients to the dry ingredients, alternating with the coffee mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes are cooling, prepare the buttercream frosting:
- In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, beating until smooth.
- Add the cocoa powder, vanilla extract, and milk; beat until smooth and creamy.
- Once cakes are completely cool, frost the top of one layer with a generous amount of buttercream. Top with the second cake layer and frost the entire cake.
- Decorate as desired and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
290g
Fat
45g
Carbs
30g
