Large chocolate birthday cake

Votes: 24

How to Make - Big Chocolate Birthday Cake

Time: 1 hour 45 minutes
Complexity: easily
Servings: 12-14

Even those who don't care for chocolate won't be able to resist this cake. Rich flavor, soft, moist layers, coated with a delicate frosting, and all of this in abundance. The key is patience and thoroughly chilling the creamy chocolate frosting mixture before whipping. All that's left to do is decorate the dessert with birthday candles or sprinkle it with colorful jelly beans to make it truly festive. This recipe also makes many small cupcakes instead of one large cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cakes

440 g butter, plus extra for greasing
8 heaping tablespoons cocoa powder, plus extra for sprinkling
4 cups of flour
4 tbsp. sugar
1/2 tsp salt
2 cups of boiling water
1 cup of sour milk
2 teaspoons of baking soda
2 tsp vanilla extract
4 eggs, beaten

Glaze

3 cups heavy cream
680 g dark chocolate, broken into pieces
2 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, cocoa, premium flour, sugar, sour milk, vanilla extract, eggs, cream, dark chocolate

Cooking the dish according to the recipe:

Cakes: Preheat oven to 350°F (177°C). Generously grease and dust four 9-inch round cake pans with cocoa powder.
Mix flour, sugar and salt in a bowl.

Melt the butter in a saucepan. Add the cocoa powder. Stir. Add the hot water, let the mixture boil for 30 seconds, and then turn off the heat. Pour the resulting mixture over the flour mixture and stir gently to cool.
Combine the sour milk with the baking soda, vanilla extract, and beaten eggs. Stir the mixture into the butter and cocoa powder mixture.
Divide the batter between the prepared cake pans and bake for 20 minutes.
Let the cakes cool completely before applying the glaze. It's even better if you refrigerate the cooled cakes.
Glaze: Heat the cream to a very high temperature. Then pour it over the chocolate pieces and stir until completely melted. Pour the mixture into the bowl of an electric mixer. Refrigerate until cool.
Once completely cooled, add vanilla extract and beat with an electric mixer until light and fluffy.
Spread frosting between the layers, on top and sides of the cake.