Birthday Week

Hello Everyone!  My name is Sarah, and I will be filling in for Koko while she is out of town.  I also happen to be her mom :)  

As you know from this week's previous posts, Koko's dad had a birthday on Monday, and Koko celebrated her birthday yesterday.  Nutmeg and her friends threw her a surprise party and made her an amazing cake of towering chocolate layers that Nutmeg will post for you next week.  It is well worth the wait!  

The recipe I have for you today is the cake that Koko's Dad requested for his birthday.  It is airy and rich the first day and fudgy the next.  Depending on your preference, you can serve it the first day for a light cake or let it sit overnight for a more dense cake.  The original recipe can be found here.  I don't follow recipes very well because I like to be creative and add my own personal  touch to the food that I serve.  Call it my streak of apron-clad rebellion shining through.  I also didn't want to be left alone with four layers of leftover chocolatey goodness while my family was out of town!

Dad's Chocolate Birthday Cake

Cake

2 sticks butter + more for greasing

4 heaping Tbs. cocoa powder + more for dusting

1 c. boiling water

1 vanilla bean pod

2 cups all purpose flour

2 cups sugar

1/4 tsp. salt

1 tsp. baking soda

1/2 c. buttermilk

2 eggs

Frosting

2 c. heavy cream

3 c. chocolate chips

1 Tbs. Disaronno liqueur (OR 1 tsp. vanilla or almond extract)

 Preheat oven to 350* F.  Heavily grease two 9" round cake pans.  Line bottoms with parchment paper.   Dust with cocoa.  In a saucepan, melt butter.   Whisk in cocoa until smooth.  Whisk in boiling water and allow mixture to boil for 30 seconds.  Remove from heat and allow to cool.

On a cutting board, split the vanilla bean pod in half lengthwise with a sharp knife.  Using the dull side of the knife, scrape seeds and add them to the cocoa/butter mixture; stir.  (If you've never used a vanilla bean before, you may want to read this tutorial).  

Meanwhile, in a mixing bowl, combine flour, sugar, salt, and baking soda; set aside.  

When cocoa mixture has cooled to warm*, whisk in buttermilk, followed by eggs.  Add liquid mixture to dry ingredients; stir to combine.   Divide batter evenly between two prepared pans.  Bake for 20 minutes, or until a toothpick inserted into middle of cake comes out clean.  Cool layers completely before frosting.

For the frosting, pour chocolate chips into a mixing bowl.  Heat cream in a saucepan over medium heat until it is very hot, but not boiling.  Pour hot cream over chocolate chips and stir until melted and smooth.  Refrigerate to cool.  When completely cool, add flavoring of choice and whip mixture with electric mixer until light and fluffy.  Use to frost between each layer and outside of cake.  

Enjoy this cake served with a tall, cold glass of milk!

(*NOTE:  If your mixture is still too hot, it will cook the eggs when you add them.  You will end up with scary, chewy lumps in your cake!)