Happy birthday!! Since we haven’t figured out teleportation yet, I can only send you the recipe for my favorite cake.
Best Chocolate Cake
1 ¾ c flour
2 c sugar
¾ c cocoa
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
1 c milk
½ c vegetable or canola oil
2 tsp vanilla
1 c boiling water
Beat eggs until light and fluffy. Add in sugar and vanilla, then milk, cocoa, and oil. Add dry ingredients and mix well. Add the boiling water and beat for 2 minutes. Bake for 30 to 35 minutes at 350° F, depending on your oven.
This is a very forgiving recipe; pretty much any mixing order is fine. I prefer 8” diameter cake pans; they make for a nice, tall cake. Grease and flour the pans or use baking spray. I usually use parchment to line the bottom but it’s not required unless your cake pans are cheap.
Cool completely and ice with your choice of icing. Chocolate buttercream recommended.
- Use hot coffee or espresso instead of boiling water
- Add a tablespoon of espresso powder to the batter
- Dark chocolate or black cocoa
Chocolate Buttercream Icing
(enough for a layer cake with some decoration; can be halved)
2 sticks of UNSALTED butter
Approximately two pounds of icing (powdered) sugar
Cocoa until it looks and tastes right
A splash of vanilla
Some milk or water as necessary to thin
Cream the butter until it’s light and fluffy and smooth. Don’t get in a hurry here or your icing will be lumpy. It’s best to start with slightly softened butter. Add some cocoa and powdered sugar a little bit at a time until it tastes good to you. A splash of vanilla helps. When it gets too thick, thin the icing out with milk or water but be careful! It’s easy to add too much at once.
Yeah, I don’t measure these things, sorry.