Birthday Cake - Layered Chocolate/Sugar Cake. It's a double-layer devil's-food cake made with cocoa and bittersweet chocolate, the same pair that makes the frosting so luscious. Cakes, Bittersweet Chocolate, Buttermilk, Confectioners' Sugar, Unsalted Butter. Why should you make this chocolate cake?

Place first layer of the cake in a plate. I used caster sugar and icing sugar, both cake & buttercream turned out Delicious perfect chocolate cake! We made this for my daughter's birthday (sour cream version, no. You can cook Birthday Cake - Layered Chocolate/Sugar Cake using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Birthday Cake - Layered Chocolate/Sugar Cake

Prepare 6 of large or jumbo eggs (8 regular).
It's 1 cup of + 2 tablespoons sugar.
You need of Few drops of vanilla extract.
You need 2 cups of flour.
You need 2 teaspoons of baking powder.
It's of Wax paper (optional, but helpful).
Prepare 2 of 8x10 pans (can modify).
You need 1-2 of milk chocolate frostings.
Prepare 2 cups of water.
Prepare of Sprinkles (optional).

This chocolate cake recipe is super easy to put together, moist and delicious! It's almost as easy as An Easy, Classic Chocolate Sheet Cake. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella.

Birthday Cake - Layered Chocolate/Sugar Cake instructions

Please note that the pictures were taken while making half of this cake..
Preheat oven to 350’F..
Combine eggs, 1 cup sugar, and a few drops of vanilla extract. Whisk or beat on high for approximately 1-2 minutes or until fluffy..
Add in 2 cups of flour and 2 teaspoons of baking powder. Slowly combine with spoon/spatula..
Split mix into 2 8x10 pans with wax paper. Yes, it is very thin. Spread it out. :).
Bake at 350’F for 7-10 minutes. You want the cake to be a little soft and spongy still. Immediately remove it from tray and let it cool for a few minutes..
While baking, boil or microwave 1-2 cups of water and dissolve 1-2 tablespoons of sugar (proportionately 1 cup/1 tablespoon). Microwave or heat ~1/3-2/3 of frosting container in a separate bowl/mug for each layer of cake [amount depends on how much chocolate you want to add, and 1/2 vs full cake]. (See next steps below for more info)..
Flip first cake over onto a plate/tray. [If making half of this in one pan, you can cut cake in half.].
Ok- so here’s the unusual part... 🤷🏼‍♀️ Slowly pour 1/2 cup of hot sugar water on the first layer, soaking the cake completely. Next, pour your ~1/3-2/3 hot melted chocolate frosting on top. The goal is to allow the chocolate to seep into the cake..
Once completed, repeat this process for each layer of cake placed on top. (I’m hesitant to do more than two total layers because it’s so saturated.) Place in refrigerator to cool..
Once cool, use the remaining frosting to frost the cake. (You can trim cake first if you’d like.) Add sprinkles or decorations! Enjoy!.

Easy and moist chocolate layer cake with smooth chocolate frosting—perfect for parties. Rich chocolate layer cake filled with vanilla pudding then frosted with vanilla whipped cream. This low carb birthday cake features layers of moist chocolate cake filled with rich vanilla pastry cream. Both recipes are gluten-free and sugar free. I make (and eat) chocolate cake with chocolate frosting at least five times a year (four kids, one husband) Easy Chocolate Frosting is the BEST frosting for cakes, especially birthday cupcakes!!