My life, my love, my food: Triple chocolate layer cake

I feel so sorry that I haven't upload this cake from last month. This was my little boy 3 rd birthday cake....

You see, this is my very first time baking birthday cake! Never in my entire life have I done this before. All this time, when it comes to birthday cake, we always buy from our favorite store :D The thing is, I dont have the tools to make pretty looking cake, nor the baking pans! I have a 20cm round pan and a 20cm square pan. Sigh....however, I decide to continue my plan to make the cake. There is always a first time for everything. I don't know what to do with the different shape's pan, but heck...lets just do it! When the cake is ready, I then cut all the square edges of my chocolate cake to be stack with the round cake. Ohhh my gosh it was disastrous. Haha! So I did everything I can to cover the mess. For more, they are not even on the same height. The round cake is thicker than the square.

As for the taste, it rocks! So very moist, and rich and chocolatey. Just the way I like it. And the birthday boy? he looooooves it! Yeayyyyyy. I'm planning to share the cake with my nephew and nieces who regularly visit our home on the weekend, that is why I make the cake on Friday, a day after my boy's bday. Hoping that it will still be enough cake to share on saturday. Too bad they don't get a chance to taste it :D All the cakes are gone before they came :D My two boys looove it so much they even lick the homemade buttercream. Which they never did before! Of course I'm super happy, despite the cake appearance look a bit horrible, they are fantastic!

The cake use oil, and I think its perfect. You don't need butter smells to make this cake more delicious. And for more, oil always make cake more moist than butter!

ChoCOLATE LAYER CAKE

Cake adapted from Ina garten, via Sally's baking addiction

1 and 3/4 cups (220 grams) all-purpose flour

1 and 3/4 cup (350 grams) granulated sugar (I use 300 grams of sugar)

3/4 cup (95 grams) unsweetened cocoa powder (not dutch processed)

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup (240 ml) buttermilk

1/2 cup (120 ml) vegetable oil

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup (240 ml) freshly brewed strong hot coffee

CHOCOLATE FROSTING

1.25 cups (2.5 sticks or 290 grams) unsalted butter, softened to room temperature (I use 1 cup)

3-4 cups (360-480 grams) powdered sugar (I only have 1 and 3/4 cup powder sugar)

3/4 cup (95 grams) unsweetened cocoa powder (I use 1/2 cup chocolate powder)

3-5 Tablespoons (45-75 ml) heavy cream

1 teaspoon vanilla extract

1/2 - 3/4 teaspoon salt (to taste)

Directions:

1. Preheat oven to 180C degrees. Butter & flour two 20cm round cake pans, or use non-stick spray.

2. For the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.

3. Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.

4. Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean.

5. For the frosting: Cream the butter with a hand mixer on medium speed for 3-4 minutes. This will create a nice creamy base for the frosting. Add 1 and 1/2 cups of powdered sugar and 1/2 cup of cocoa powder. Mix on low. Add 4 Tablespoons of heavy cream and 1 teaspoon of vanilla extract. If your frosting is too thin, add up to 1 more cup of powdered sugar. If your frosting is too thick, add up to 2 more Tablespoons of heavy cream. Add at least 1/2 teaspoon of salt. Taste the frosting and add more salt if the frosting is too sweet. Add more cocoa powder if the frosting is not chocolate-y enough. _Frosting recipe is forgiving. Add more/less of each ingredient to obtain the consistency and taste you desire._

6. Place 1 layer, flat side up, on a plate. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with anything you desired.

7. Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake may be refrigerated (covered) for up to 7 days.