Classic Chocolate Birthday Cake

Why do I insist on homemade birthday cakes? It's all about The Moment.

You know what I'm talking about.

You think about what kind of cake you are going to make, the birthday boy's favorite. (Chocolate with chocolate for this kid this year)

You wonder about decorating the cake, what is going to make his eyes sparkle when he sees it, what is going to get a giggle of delight. (The more trains, the better)

You find just the right recipe because you want the cake to be the best it can be, knowing that it will shared with your nearest and dearest friends and family. (If you are going to eat cake, eat CAKE)

As you prepare the cake, you remember past birthday cakes, and past birthdays, and how quickly these last five years have flown by. (Since you are baking from scratch, you have time to think about such things)

You assemble the cake and frost the layers, perhaps with a mild amount of trepidation (just enough to make you stand a little taller when you see, hey, it turned out pretty darn good)

You await The Moment.

And when it comes, and you see that smile...

 ...you know it was all totally worth it.

Double Chocolate Layer Cake
Based off of this highly-rated recipe from a source I trust, this is a classic chocolate cake recipe. I baked it in a 10" Springform and two 8" round cake pans to get the stepped layers I wanted (I trimmed one of the layers down for the top piece), but you could easily use this recipe for cupcakes - just reduce the cooking time. I usually make butter cakes, but the oil in this cake makes it ultra-moist and light. And please, please make the frosting - you will never go back to that icky frosting-in-a-jar again. 

For cake layers 
3 ounces semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting 
1 pound semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Make cake layers: Preheat oven to 300°F. and grease pans (either two 10" round cake pans or do as I did with one 10" pan and two additional 8" pans). Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, about 1 hour. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread frosting between cake layers and over top and sides.

Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.