My Over-the-Top 30th Birthday Cake

From: Jenn@eatcakefordinner

Eggless Chocolate Cake

adapted from: Crazy For Crust

1 1/2 c. all-purpose flour

1 c. sugar

1/4 c. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 c. hot water

1/2 Tbl. instant coffee granules

1/4 + 1/8 c. vegetable oil

1 Tbl. distilled vinegar

1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour two 7-inch cake pans (see notes section down below); set aside. Whisk flour, sugar, cocoa, baking soda and salt together in a large bowl. In a separate bowl combine the hot water, instant coffee, vegetable oil, vinegar and vanilla and whisk until combined. Pour wet ingredients into dry ingredients and whisk just until blended. Divide batter evenly between greased cake pans. You don't want to fill them anymore than halfway or they will overflow. Bake for 30-35 minutes or until top springs back when lightly touched. Remove from oven and cool in pan for 15 minutes. Then invert onto a wire rack and cool completely.

Browned Butter Cream Cheese Filling

From: Jenn@eatcakefordinner

4 Tbl. unsalted butter

4 oz. cream cheese, softened

1 tsp. vanilla extract

pinch of salt

2 c. powdered sugar, heaping

Add butter to a small saucepan and heat over medium heat until browned and nutty smelling. Butter will get foamy right before it is done. There will be brown bits in the bottom of the pan. Be careful to not burn it. Remove from heat and cool completely. I usually put it in the fridge. Combine cooled browned butter, cream cheese, vanilla and salt. Beat until smooth. Add powdered sugar, one cup at a time and beat until smooth and creamy.

Chocolate Frosting

From: Jenn@eatcakefordinner

1 stick unsalted butter, room temperature

1 Tbl. unsweetened cocoa powder, or more to taste

2 tsp. vanilla extract

pinch of salt

2 c. powdered sugar

1-2 tsp. milk, as needed

Combine butter, cocoa, vanilla and salt and beat until smooth. Add the powdered sugar, one cup at a time, adding milk as needed to reach desired frosting consistency. Don't add too much milk or it will be too soft to frost the cake. Beat until smooth and creamy.

For Garnish

1/2 c. mini chocolate chips

1/2 c. sprinkles

caramel ice cream topping, for serving

To Assemble Cake:

Slice cooled cakes in half lengthwise, so you have four layers of cake. Place one layer on cake board and spread evenly with 1/3 of the cream cheese filling. Top with another cake layer and 1/3 of the filling, followed by another cake layer and the remaining filling. Top with last cake layer. Frost a very thin layer (crumb coat) of chocolate frosting over top and sides of cake. Refrigerate for at least one hour. Remove from refrigerator and frost with remaining chocolate frosting. Press mini chocolate chips into the bottom half of the cake and lightly press sprinkles onto the top of the cake. Slice and serve.

Jenn's Notes: I used two 7-inch round glass baking dishes with tall sides to bake my cake layers. I know that is an odd size and most of you won't have them. You can always use 8-inch or 9-inch round cake pans. Your layers will be slightly thinner and the baking time will vary slightly, but it will work.