Has February come and gone already? I’m not sure when that happened, but I have one last birthday post for you (I told you I could really drag out the celebration). In previous years, I have made elaborate cakes exotic flavor combinations, but this year, I kept it simple. One vanilla cake and one chocolate cake. And while I have become more open to vanilla cakes in my 30’s, chocolate is where my heart is and always will be. Is there anything better in the world than a good chocolate cake? I think not. The more chocolatey, the better.
After scouring through some old recipe books, I came across a few different recipes in Baking Illustrated. I love making cakes from this book, since it gives a long explanation and the science behind each recipe. I have made the Old Fashioned Chocolate Cake and the Sour Cream Chocolate Cake and loved them both, but I was looking for something richer for my birthday cake. This Devil’s Food recipe boasted “a velvety, more intense chocolate experience” than regular chocolate cakes, so I was sold. I also loved that it made a 3 layer, 8-inch cake, which is my favorite cake profile. Is it weird to have a favorite size for a cake?
The result: exactly what I was craving, and quite possibly my new favorite chocolate cake (sorry, Ina). I paired it with a rich and creamy but not too sweet chocolate buttercream. The frosting recipe that I’ve included makes a lot- enough to crumb coat, frost, and pipe lots of decorations.
The cake layers are thin and rather fragile. I would recommend using a cake lifter to move them.
I’ve cut back significantly on the sugar from the original recipe. It was plenty sweet for me, but if you want a sweeter frosting (or a frosting with a more stiff texture), you can use 3-4 cups powdered sugar.
Cake recipe adapted from Baking Illustrated
Frosting adapted from Magnolia Bakery via Food.com