We’re here to answer a very pressing question that we’re sure you have: how to celebrate your birthday alone. There’s a lot of things you can do on your own, from making your birthday a self care day at the spa to going out for a solo activity like rock climbing or running, and from volunteering at the local shelter to spending your watching a movie or play. But there’s one other thing you can do, especially if you want to stay in for your birthday. You can bake yourself a delicious cake. For all the cake lovers out there, we at Cadbury Dessert Corner are bringing to you a very simple and easy cake you can bake, even if you're a baking novice. So here’s a detailed recipe of a triple layered chocolate cake, similar to the Cadbury Chocolate Cake, that you can make at home. Just make sure to pay attention to the details and special tips and tricks we’re laying down here, and you’re good to go.
Ingredients:
For the cake:
- 219 gm all-purpose flour (spooned & leveled)
- 62 gm unsweetened natural cocoa powder
- 350 gm granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 120 ml vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 240 ml buttermilk, at room temperature
- 240 ml freshly brewed strong hot coffee (regular or decaf)
For the chocolate buttercream:
- 282 gm unsalted butter, softened to room temperature
- 420 gm confectioners’ sugar
- 65 gm unsweetened cocoa powder (natural or dutch process)
- 75 ml heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Optional for decoration: semi-sweet chocolate chips
Directions:
- Preheat the oven to 350°F or 177°C.
- Grease two cake pans, line them with parchment paper, and grease the paper. Set aside.
- In a bowl, sift in the flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder. Mix and set aside.
- In a bowl, add the oil, eggs and vanilla. With a handheld mixer or a stand mixer with a paddle attachment, beat the ingredients until thoroughly combined. Then add the buttermilk and beat that in too.
- Slowly add the dry ingredients to the bowl with the wet ingredients. Add a spoonful or two, mix it in, then add another spoonful. In this way, mix until fully incorporated.
- Add the coffee and fold it in gently. The batter will be thin.
- Pour the batter into the prepared pans and bake for about 25 minutes. The exact time will depend on the oven you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean.
- Place the cakes on a wire rack to cool. Place the third cake in the oven to bake.
- In the meantime, make the buttercream. In a bowl, add the butter and using a stand mixer with a paddle attachment or a handheld mixer, beat it until creamy. Then add the sugar, cocoa powder, heavy cream, salt and vanilla extract and beat until well mixed.
- Flatten the cooled cakes by slicing off any dome on top. Place one cake on the cake stand or serving plate. Cover it evenly with the frosting. Then add an even layer of frosting on top. Next, place the second cake on top and spread the buttercream over that too. Finally, add the third layer and cover the top and sides with buttercream too.
- Garnish with chocolate chips or in any other way that you prefer.
- Place in the fridge for about an hour so it can all set.
- Slice and serve.
Notes, tips and tricks:
- The espresso and coffee will not give the cake a coffee flavor, but will strengthen the chocolate flavor.
- When making the cake, make sure the ingredients are at room temperature. For instance, the butter for the buttercream should not be too cold or it will be solid and hard to mix in. if it's cold and you heat it, it will melt and the buttercream will be too runny. It's best to leave the ingredients out at room temperature so they can naturally reach that temperature and then start baking.
- If the buttercream is too thin, add more sugar or cocoa powder. If it's too thick, add more cream. If it's too sweet, add another pinch of salt.
- Leftover cake can be stored in the fridge for up to five days.