Birthday Cake - Layered Chocolate/Sugar Cake. Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Buy Chocolate Birthday Cake at Amazon. To start this cake, beat the sugar, water, oil, vinegar and vanilla extract until blended.
To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. Pipe a dam around the outside of the cake layer with some of the chocolate. In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. You can cook Birthday Cake - Layered Chocolate/Sugar Cake using 10 ingredients and 11 steps. Here is how you cook that.
Ingredients of Birthday Cake - Layered Chocolate/Sugar Cake
- Prepare 6 of large or jumbo eggs (8 regular).
- You need 1 cup of + 2 tablespoons sugar.
- It's of Few drops of vanilla extract.
- It's 2 cups of flour.
- It's 2 teaspoons of baking powder.
- It's of Wax paper (optional, but helpful).
- Prepare 2 of 8x10 pans (can modify).
- You need 1-2 of milk chocolate frostings.
- Prepare 2 cups of water.
- It's of Sprinkles (optional).
In a mixing bowl, combine the flour, sugar and salt. In a saucepan, melt the butter. Loosen the edges with a knife to reduce cracking the cake as it cools and shrinks. The cake starts with moist, delicious layers of chocolate cake.
Birthday Cake - Layered Chocolate/Sugar Cake instructions
- Please note that the pictures were taken while making half of this cake..
- Preheat oven to 350’F..
- Combine eggs, 1 cup sugar, and a few drops of vanilla extract. Whisk or beat on high for approximately 1-2 minutes or until fluffy..
- Add in 2 cups of flour and 2 teaspoons of baking powder. Slowly combine with spoon/spatula..
- Split mix into 2 8x10 pans with wax paper. Yes, it is very thin. Spread it out. :).
- Bake at 350’F for 7-10 minutes. You want the cake to be a little soft and spongy still. Immediately remove it from tray and let it cool for a few minutes..
- While baking, boil or microwave 1-2 cups of water and dissolve 1-2 tablespoons of sugar (proportionately 1 cup/1 tablespoon). Microwave or heat ~1/3-2/3 of frosting container in a separate bowl/mug for each layer of cake [amount depends on how much chocolate you want to add, and 1/2 vs full cake]. (See next steps below for more info)..
- Flip first cake over onto a plate/tray. [If making half of this in one pan, you can cut cake in half.].
- Ok- so here’s the unusual part... 🤷🏼♀️ Slowly pour 1/2 cup of hot sugar water on the first layer, soaking the cake completely. Next, pour your ~1/3-2/3 hot melted chocolate frosting on top. The goal is to allow the chocolate to seep into the cake..
- Once completed, repeat this process for each layer of cake placed on top. (I’m hesitant to do more than two total layers because it’s so saturated.) Place in refrigerator to cool..
- Once cool, use the remaining frosting to frost the cake. (You can trim cake first if you’d like.) Add sprinkles or decorations! Enjoy!.
I used my Easy Moist Chocolate Cake from a couple weeks ago in layered cake form. It truly is such a moist cake and so easy! You basically mix the dry ingredients, then wet ingredients, add them together, then add the hot water at the end. For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together.