Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, August 18, 2008

Chocolate Lovers Birthday Cake

This past weekend my birthday boy wanted a chocolatey chocolate cake and chocolatey chocolate frosting. In other words, he wanted it really chocolatey. He also wanted some candy on top.

I pulled out my recipe for Hershey's Deep Dark Chocolate Cake, but decided to modify it a bit. The original recipe is really fudgy and I actually thought it might be too much with a really chocolatey frosting. The result was a light, but very chocolatey cake. And the frosting was creamy, and light and really yummy. Everyone enjoyed it and my father-in-law put in an order for his birthday in two weeks. I'm going to switch out the malted milk balls for some chocolate-covered espresso beans, but he still wants the M&Ms. ;o) Do think we are a family of chocolate lovers? Thank goodness for creamy vanilla ice cream!

Oh, and you don't have to wait for your birthday to make this cake. I can think of about one hundred good reasons to celebrate!

Chocolate Lovers Birthday Cake

2 c. sugar
1¾ c. flour
¾ c. cocoa
1½ t. baking soda
1½ t. baking powder
1 t. salt
2 eggs
1 c. milk
1 c. oil
2 t. vanilla
1 c. boiling water

Heat oven to 350 degrees F.
Grease and flour two round 9” pans or 13”x9” pan.
In a large mixing bowl combine dry ingredients.
Add eggs, milk, oil and vanilla.
Beat on medium speed for two minutes.
Stir in boiling water by hand (batter will be thin).
Pour into prepared pans.
Bake for 30-35 minutes for round pans and 35-40 minutes for oblong.
Cool 10 minutes before removing from pans.
Cool completely before frosting.

This frosting recipe results in a very soft and creamy homemade frosting. If you like a thicker frosting, don't add as much milk. If your house is warm, you should probably refrigerate the cake until serving time. Halve the recipe if you are baking an oblong cake.


1/2 c. butter, softened, but not mushy
3/4 c. cocoa
4 c. powdered sugar
1 t. vanilla
10 T. milk
box Whoppers
1 c. M&Ms

In a mixing bowl, beat butter and cocoa until well blended.
Add powdered sugar 1/2 cup at a time, blending thoroughly.
Add vanilla and milk, one tablespoon at a time.
Whip for at least a minute after final addition of milk,
until spreading consistency is desired.

Frost top of bottom layer.
Add top layer and frost top and sides.
Place Whoppers around cake at the bottom and top.
Place M&Ms in a plastic zipper bag and smash with a meat mallet.
Sprinkle M&M crumbs on top.



Deborah said...

That is gorgeous Barbara. Love the maltballs / m&ms!

I have a similar recipe but the boiling water is actually coffee! It adds a richness. I hate coffee, but love the cake! Might go with your espresso beans! ;-)

Anne said...

I looks absolutely beautiful!!!

natesgirl said...

ohhhhhhhhhhhh looks gorgeous!

Dave said...

Hi Barbara-

Long time reader, first time comment.

I made this cake for my husband's birthday yesterday. It was such a big hit. I used Rolo's instead fo whoppers, but stuck with the crushed M&Ms. This recipe will be made again for sure.

God Bless and Happy Thanksgiving to your family.

Michele from NH

scmom (Barbara) said...

Michele -- I'm so glad you liked it! (And thank you for commenting!) It's such a good basic cake and can be made to anyone's taste. My mom likes it for her birthday with whipped cream frosting!