Return to Main Recipes Page/Return to Home Page

Chocolate Cake for Birthdays (D, TNT)
Source: King Arthur Flour
Serves: 8 to 10

1-3/4 cups sugar
2-1/4 cups unbleached, all-purpose flour
2 tbsp. instant clear gel or cornstarch
3/4 cup double Dutch dark cocoa or Dutch-process cocoa
1/4 cup buttermilk powder
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
3/4 cup water
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Use your favorite homemade cream filling.

Use a hot fudge sauce, prepared according to package directions, or your favorite homemade chocolate glaze.

2 to 3 tbsp. crushed peppermint candies OR 10 chocolate-mint type cookies, some crushed and some broken into pieces.

Make Cake:
In a large bowl, stir together the sugar, flour, clear gel, or cornstarch, cocoa, buttermilk powder, baking powder, baking soda, and salt.

Add the eggs, 3/4 cup water, the oil and the vanilla; beat on medium speed for 2 minutes. Stir in the boiling water; the batter will be thin. Pour the batter into two greased and floured 9" round cake pans.

Bake the cakes in a preheated 350°F oven for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes for 10 minutes, then turn them out of the pans to cool completely on a rack.

Place one layer of cake on a serving platter. Spread with the filling. Top with the remaining layer.

Pour the glaze very slowly over the top of the cake. If the mixture is thin and runs off, let it cool longer. Sprinkle the top with the cookies or crushed mint candies.

Poster's Notes:
This recipe is from King Arthur Flour, and although I have not made their icing or filling, the cake is a real keeper and very easy. It tastes like a giant snack cake! I fill it with Rich's whip mixed with vanilla pudding and top it with my own icing/glaze but it would probably be great with some melted chocolate, then with a small drizzle of oil poured over the top. I also have never added the mint element, but this cake is so rich it doesn't need it. By the way, my husband likes extra filling so I split each layer into 2 so there are 4 thin layers of cake and 3 thick layers of filling. I make it for his birthday so he gets to decide the cake formation.

Posted by Yael Ellis

Nutritional Info Per Serving: N/A