Is there anything tastier than a slice of classic chocolate cake? Nothing fancy, no hidden tricks, just a classic dessert that never goes out of style! I didn’t think so, and my Dad’s a classic man, so when he asks for a simple chocolate cake for his birthday that’s exactly what he gets!
We spent the weekend up at the lake celebrating my Dad’s birthday and getting the cottage winterized; putting away all the summer toys and packing up the outdoor furniture. I think I’m the only one in the family who actually likes doing this. I love bundling up in a warm sweater, playing/working outside in the cool air, hiking and most of all having the entire family together. This particular weekend is usually the only time of the year that we can actually get all my brothers and their families under the same roof at the same time. How times have changed since my brothers have had children and have grown into wonderful fathers themselves. I love how we all have a place to come together to share traditions and to create new ones.
I also know that this is the most valued gift for my father – to be surrounded with his family up at the Lake building new memories. It’s not difficult to make my Dad happy; a slice of chocolate cake, having his family together and a vinyl record playing in the background. He is truly a man of simplicity, who values the most important things in life. Their couldn’t be a better role model for a Father or a man if you ask me! Happiest of Birthdays Dad. xo
- 1 cup unsalted butter, at room temperature
- 1½ cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cup sour milk (Add 1 tablespoon of lemon juice to 2% milk, let rest 5 minutes for milk to curdle/sour)
- ½ cup extra strong brewed coffee, cooled
- Preheat oven to 350˚F. Line two 8-9inch baking pans with parchment paper and grease the sides of the pan. Set aside.
- In a mixer cream butter and sugar together until light and fluffy. Add eggs, one at a time and beat until well incorporated. Add vanilla.
- In a separate bowl, mix together flour, cocoa, baking powder, baking soda and salt.
- Add dry ingredients to butter mixture, alternating with milk and coffee, making 3 additions of dry and 2 of milk. Mix until incorporated (don't overmix).
- Divide batter in half and pour into prepared baking pans. Place in the middle of the oven and bake for 30-35 minutes. Let cool on a cooling rack.
- Make chocolate icing while cakes cool (see recipe below)
- Once cake is cool you can ice your cake. You can either do 2 layers or 4. For 4 layers, cut each chocolate cake in half, trying your best to keep an even cut all the way through.
- On a cake stand put a little dollop of icing, place your first layer on top and press down. This will create a seal so your cake doesn't slide around while you ice it.
- Add approx. ½ cup of icing on your first layer of cake and smooth out. Add your next layer of cake and repeat with icing until all your layers are stacked and iced. Next ice your top and sides.
- 1 pound butter, at room temperature
- 5 cups icing sugar, sifted
- 2 Tablespoons whipping cream (or milk)
- 6 oz chocolate, melted
- In a mixer with the whisk attachment, whisk butter and icing sugar together, add whipping cream and slowly add small amounts of melted chocolate until you reach your desired chocolate flavour. Whip until icing is light and fluffy.