Easiest Chocolate Birthday Cake

Bon Appetit

Ready in: 45 minutes
Servings: 8
Vegetarian

Ingredients

  • ¾ cup vegetable oil, plus more for pan
    Oil, Vinegar, Salad Dressing
  • 11/3 cups all-purpose flour
    Baking
  • 1¼ cups granulated sugar
    Baking
  • 1¾ tsp. baking powder
    Baking
  • ¼ tsp. baking soda
    Baking
  • 1½ tsp. kosher salt, divided
    Spices and Seasonings
  • ½ cup unsweetened cocoa powder
    Baking
  • 2 large eggs
    Milk, Eggs, Other Dairy
  • 1 cup milk
    Milk, Eggs, Other Dairy
  • 1¾ tsp. vanilla extract, divided
    Baking
  • 4 oz. semisweet chocolate chips or coarsely chopped chocolate bars (do not exceed 64% cacao)
    Sweet Snacks
  • ½ cup heavy cream
    Milk, Eggs, Other Dairy
  • 4 oz. cream cheese, room temperature
    Cheese
  • ¼ cup powdered sugar
    Baking

Steps

  • Easiest Chocolate Birthday Cake Recipe | Bon Appetit
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  • May 2019
  • Photo by Chelsie Craig, Food Styling by Pearl Jones
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  • Makes one 9" cake
  • Pure homemade birthday love. If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich, chocolatey cake. Got a lot of birthdays on the horizon? You can pre-mix batches of the dry ingredients together, store them in airtight containers for up to three months, and be ready to celebrate at a moments notice with your own DIY cake mix.
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  • Ingredients
  • cup vegetable oil, plus more for pan
  • 1 cups all-purpose flour
  • 1 cups granulated sugar
  • 1 tsp. baking powder
  • tsp. baking soda
  • 1 tsp. kosher salt, divided
  • cup unsweetened cocoa powder
  • 2 large eggs
  • 1 cup milk
  • 1 tsp. vanilla extract, divided
  • 4 oz. semisweet chocolate chips or coarsely chopped chocolate bars (do not exceed 64% cacao)
  • cup heavy cream
  • 4 oz. cream cheese, room temperature
  • cup powdered sugar
  • Equipment
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  • Round Cake PanBuy
  • Parchment Paper
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  • Large Bowl
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  • Sieve
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  • Medium Bowl
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  • Spatula
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  • Small Saucepan
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  • Cake Tester
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  • Wire Rack
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  • Medium Pot with LidBuy
  • Electric
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  • Butter Knife or Small Offset Spatula
  • Platter
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  • Steps
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  • Place a rack in center of oven; preheat to 32
  • Using your fingertips, grease bottom and sides of a 9" round cake pan with vegetable oil. Line bottom of pan with parchment paper, smoothing to eliminate air bubbles. (It may sound fancy, but making a parchment circle is easy!
  • Place pan on a piece of parchment, trace circumference with a pencil, then cut it out.)
  • Whisk 1 cups all-purpose flour, 1 cups granulated sugar, 1 tsp. baking powder, tsp. baking soda, and 1 tsp. kosher salt in a large bowl. Sift cup cocoa powder into bowl, then whisk to combine. (You can stop here and package these dry ingredients in an airtight container to create a sort of DIY cake mix if you want!)
  • Whisk 2 large eggs, cup vegetable oil, and 1 tsp. vanilla extract in a medium bowl until well combined and creamy, about 30 seconds. Using a spatula, mix egg mixture into dry ingredients until fully incorporated. It will be thick and pasty, thats okay!
  • Warm 1 cup milk in a small saucepan over medium heat until it comes to just a bare simmermake sure it doesnt come to a boil.
  • Whisk warmed milk into batter until lump-free and just combined; do not overmix.
  • Immediately transfer batter to prepared pan. Tap pan a few times on work surface to encourage some of the bubbles to escape.
  • Bake cake, turning pan halfway through, until a cake tester (or toothpick!) inserted into the center of cake comes out clean, 4050 minutes.
  • Transfer to a wire rack and let cake cool in pan.
  • Meanwhile, make the frosting: Fill a medium pot with 1" water and bring to a bare simmer over medium heat.
  • Combine 4 oz. chocolate chips and cup heavy cream in a heatproof medium bowl, place over saucepan, and reduce heat to low (make sure bottom of bowl is not touching water). Stir occasionally with a spatula until chocolate is melted and mixture is homogeneous and thick. Chill ganache until cool to the touch, about 25 minutes (you can mix with a spatula to encourage cooling). Alternately, mix chocolate and cream in a microwave-safe bowl and microwave in 10-second bursts until melted.
  • Using an electric mixer on medium-high speed, whisk 4 oz. (room temperature!) cream cheese, cup powdered sugar, and remaining tsp. vanilla extract and tsp. kosher salt in a large bowl until very smooth and no lumps remain. Beat in cooled chocolate ganache on medium speed, scraping down sides of bowl as needed, until frosting just holds its peak and is well combined and a little thicker, about 1 minute. You dont want to overbeat because the frosting can become too stiff.
  • Run a butter knife around edges of pan. Invert cooled cake onto a plate and peel off parchment. Invert again onto a platter.
  • Top cake with frosting, spreading evenly across the surface. Make some decorative swooshes with a spoon, if desired. Slice and serve.
  • Recipe by Kat Boytsova
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Nutrition

  • Calories: 626.93  cal  (31.35%)
  • Fat: 40.12  g  (61.73%)
  • Saturated Fat: 27.77  g  (173.55%)
  • Carbohydrates: 63.69  g  (21.23%)
  • Sugar: 40.59  g  (45.1%)
  • Cholesterol: 92.18  mg  (30.73%)
  • Sodium: 565.59  mg  (24.59%)
  • Alcohol: 0.32  g  (1.76%)
  • Caffeine: 23.7  mg  (7.9%)
  • Protein: 8.2  g  (16.4%)
  • Manganese: 0.64  mg  (32.03%)
  • Phosphorus: 258.73  mg  (25.87%)
  • Copper: 0.51  mg  (25.45%)
  • Selenium: 14.9  µg  (21.29%)
  • Iron: 3.83  mg  (21.26%)
  • Magnesium: 71.23  mg  (17.81%)
  • Vitamin B2: 0.28  mg  (16.76%)
  • Fiber: 3.92  g  (15.66%)
  • Calcium: 134.42  mg  (13.44%)
  • Vitamin B1: 0.2  mg  (13.23%)
  • Folate: 50.19  µg  (12.55%)
  • Potassium: 408.71  mg  (11.68%)
  • Vitamin A: 540.51  IU  (10.81%)
  • Zinc: 1.4  mg  (9.31%)
  • Vitamin E: 1.25  mg  (8.33%)
  • Vitamin B3: 1.56  mg  (7.82%)
  • Vitamin K: 7.3  µg  (6.95%)
  • Vitamin B5: 0.61  mg  (6.14%)
  • Vitamin B12: 0.37  µg  (6.09%)
  • Vitamin D: 0.87  µg  (5.79%)
  • Vitamin B6: 0.07  mg  (3.25%)

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