chocolate cake

Normally when it comes to cake I go straight for the boxed cake mix. It is simple and almost foolproof. But when my sister in law invited us over to celebrate her sons birthday I realized what cake especially birthday cake should be. You could tell by the way it cut that it was more dense and rich. I had to make my own.
My 30th birthday was coming up and I wanted to make a worthy birthday cake. I finally hit on the right combination. Creaming the sugars and butter and then whipping the eggs in, along with the baking powder and soda gave it lift. The buttermilk gave it a nice tang and the cup of coco made sure it was rich with chocolate flavor.
The finished cake is so moist and dark.

So rich and chocolaty it really needs a glass of milk.

Chocolate Cake

2 c Flour
1 c Coco
1 1/2 tsp Baking Powder
2 tsp Baking soda
1 tsp Salt
1 c sugar
1 c Brown sugar
3/4 c butter, room temp
1 1/2 c buttermilk
1/4 c water
2 tsp vanilla
2 eggs +1 yolk

Ganache
8 oz semisweet chocolate
1 c cream
1 tsp vanilla

Cream Cheese frosting
6 oz cream cheese
4 T butter
2 c powdered sugar
1/3 c coco

1. Cream together the butter and the sugar. Switch to the whisk attachment and add the eggs, vanilla and buttermilk.

2. Combine all of the dry ingredients. Gently add the dry into the wet. Stop mixing as soon as combined.

3. Prepare the pans. Spray with nonstick cooking spray. place a piece of parchment cut to fit the pan. Spray as well. Use coco powder to dust the pan. Preheat the oven to 350.

4. Pour the cake mix evenly between the pans. Bake 20 minutes or until a toothpick comes out clean. Do not overbake!

5. Let cool in the pans until almost room temperature. run a knife around the edges . Gently invert and remove the cake. Place on a rack and refrigerate until cool and firmed.

6. Trim the top of one of the cakes to level it. Spread the cream cheese frosting on top and use it to glue the other cake on. Place in the fridge to firm up.