CHOCOLATE CAKE

RECIPE PREP: Prepare three 8-inch round cake pans (see recipe notes below). Preheat oven to 350°F.

1. In the bowl of a stand mixer, add flour, sugar, cocoa powder, baking soda, baking powder, and sea salt. Mix on a low setting.
2. In the meantime, prep the coffee: add espresso instant coffee to boiling water. Set it aside.
3. With the mixer still on low, add vegetable oil, eggs, vanilla extract, and heavy whipping cream. Blend. Add the hot espresso/water mixture. Mix until smooth.
4. Divide batter between the pans. Bake 30 to 35 minutes. Check for doneness by inserting a toothpick into the center of each cake. If it comes out mostly clean, it’s done. Don’t wait until the tester comes out completely dry, or the cakes will be over baked. We’re aiming for tender moist layers.

HOW TO COOL THE CAKES: After 10 minutes, remove the cakes from their pans. They may slightly deflate in the middle, but that’s okay. We’ll be trimming them later. Transfer each cake to a sheet of waxed paper. Let them shed heat on the counter for 15 minutes. Chill in the fridge 2 hours or overnight.

CHOCOLATE FROSTING

1. In the bowl of a stand mixer with paddle attachment, beat cream cheese and butter together.
2. With your mixer on a low-speed setting, add cocoa powder, vanilla extract, a pinch of salt and half the milk. Mix until blended.
3. Slowly add in powdered sugar, 1/2 cup at a time. During this process, gradually add in more milk until the mixture reaches a desired consistency. Do a taste test. Add another pinch of salt if needed, and mix to combine. [Salt enhances the flavor of chocolate, and also tamps down the sweetness of the frosting.] For icing a chocolate cake, we want the frosting smooth and easily spreadable.

HOW TO FROST THE CAKE

PREP WORK: Lay 3 to 4 strips of wax paper along edges of a serving plate, or cardboard cake round that’s 1 to 2 inches wider than the cake. The strips will keep the plate clean from frosting. Plop a dollop of frosting in the center of the plate. This will prevent cake from sliding around while frosted.

1. With a long serrated knife, use a sawing motion to level the top of each cake. Layers should be the same height, as well as flat and even.
2. Place first layer of cake in the center of plate with cut side facing down. It should sit partially on top of the paper strips. Brush away loose crumbs with a pastry brush. With an icing spatula or knife, spread an even layer of frosting on top, about 1/2 inch thick. Don’t frost the sides! Add second layer, with trimmed side facing down. Apply an even layer of frosting to the top, but not the sides.
3. Add third layer. Brush away stray crumbs. Place a large scoop of icing in a small bowl. Thin it out with milk to make it super spreadable. It should be thinner than the rest of the frosting so it can glide right on with no resistance. Ice top and sides of cake with a very thin, even, smooth layer of frosting (1/16 of an inch thick). This is a “crumb coating.” Its job is to lock in the crumbs, preventing them from mixing with the final coat of frosting. Discard remaining icing from the small bowl, as it probably has crumbs. Chill cake in fridge for 1 hour or until coating has set.
4. Now it’s time to frost the cake! Apply 1/2 inch of frosting to the top and sides. Remove and discard protective paper strips. Your chocolate birthday cake is ready to enjoy!