The fluffy whipped cream frosting is the perfect complement to the richness of the cake. And I’m not even a chocolate cake person. It’s MOIST (!) and the coffee gives it a depth of flavor that is completely addicting. (More proof that it’s amazing.) I know there are a ton of chocolate cake recipes out there, but I’m quite attached to this one. My go-to chocolate cake recipe is from the Barefoot Contessa herself, Ina Garten. Because he obviously has no idea what he is talking about. Is it even possible for a chocolate cake to be too moist? Isn’t a moist, fluffy cake what all bakers strive for?! Here I am, cutting a perfectly fat slice, handing it over to him with a smug grin, watching him take that first bite, feeling like I’ve reached the peak of chocolate cake perfection…and it all comes crashing down.īecause my father the Chip-Ahoy-loving, frozen-Turkey-Tetrazzini-eating, criticizer-of-chocolate cakes said so.īut that’s also why it’s ok. Which he had the nerve to tell me might be too moist. It’s about Dad’s not-from-a-box, classic Chocolate Birthday Cake with Chocolate Whipped Cream frosting. In a second large bowl or the bowl of your stand mixer, combine softened cream cheese, sifted powdered sugar, and lemon juice or vanilla extract. If using a stand mixer, transfer the whipped cream to another bowl and set aside. It tastes like birthday.īut this post isn’t about my penchant for boxed cake. To a large bowl or the bowl of your stand mixer, add heavy cream, and beat until stiff peaks form.
Of course by fudge on yellow I mean yellow cake mix with fudge frosting from a plastic tub. But on my birthday, I crave the classics.ĭad is a chocolate on chocolate kind of guy and I’m a fudge on yellow kind of girl. Give me a mile high, decked out, 25 ingredient cake any other day of the year. We like run of the mill, old fashioned, plain jane birthday cakes. This impressive side dish (or vegetarian main) tweaks the classic twice-baked potato with amped-up toppings of Parmesan whipped. Why classic? Because my dad and I are pretty easy to please on the birthday cake front. Twice-Baked Butternut Squash With Parmesan Cream and Candied Bacon. So I’m nixing the “birthday” and instead making this week about classic cakes. With all of the baking and celebrating sandwiched between dancing my buns off and more celebrating, there was no time to actually write and post. My original plan was for last week to be Classic Birthday Cake Week, but obviously that didn’t work out.