Chocolate Birthday Cake

This chocolate birthday cake is super moist, rich and decadent! Top with milk chocolate fudge frosting or creamy chocolate ganache for the ultimate cake.

📝 Ingredients

• 1 3/4 sticks (200g) unsalted butter
• 1/2 cup (120 ml) milk
• 1 3/4 cups (240g) all-purpose flour
• 1 1/2 teaspoons baking soda
• 2/3 cup (65g) cocoa powder
• 1 1/2 cups (300g) granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 2/3 cup (160 ml) sour cream
• 1/2 cup (120 ml) hot water or coffee (hot water mixed with 1-2 teaspoons instant coffee powder/granules)
• 7 oz. (200g) milk chocolate
• 7 tablespoons (100g) unsalted butter, cut into pieces
• 3/4 cup (90g) powdered sugar, optional (gives a more fudgy texture)
• 1/2 cup plus 2 tablespoons ((150 ml) heavy cream)
• 1/8 teaspoon salt
• 1 teaspoon instant coffee powder/granules (, optional, for a mocha flavor)
• 7 oz. (200g) semisweet or bittersweet chocolate, finely chopped
• 3/4 cup (180 ml) heavy cream

👨‍🍳 Instructions

1. 1--- To make the cake: ---
2. 2Preheat oven to 350°F/180°. Grease a 9×13-inch pan. Set aside.
3. 3Melt the butter, add milk and mix, then set aside to cool slightly.
4. 4In a large bowl, mix together the flour, baking soda, cocoa powder, sugar and salt. Add the butter mixture, eggs and sour cream to the dry ingredients and mix until just combined. Add the hot water/coffee and whisk until smooth.
5. 5Scrape batter into prepared pan. Bake cake for 30-35 minutes until a skewer inserted into the center comes out clean. Avoid overbaking which will make the cake dry. Allow cake to cool completely on a wire rack.
6. 6--- To make frosting option 1: ---
7. 7In a medium-size saucepan place all the ingredients. Warm it over low-medium heat, stir at all times, until the chocolate/butter is melted and there are no lumps. Let it cool slightly in the saucepan for 10-15 minutes.
8. 8--- To make frosting option 2: ---
9. 9Place chocolate and heavy cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted.
10. 10--- To frost the cake: ---
11. 11Cover the cake evenly with the frosting. Add sprinkles, if desired. Refrigerate for 1 hour until set. Keep in the fridge.
12. 12Cake can be kept in the refrigerator in an airtight container for up to 5 days. Serve at room temperature for the best texture.