Happy Birthday Cake!

UPDATE_I have updated this recipe and created the ULTIMATE Birthday Cake!

Happy, Happy Happy Birthday Cake! This sweet cake is easy to do and tastes SO good!

Happy Birthday Cake

Today I just used my new favorite white cake recipe and then a rich chocolate buttercream. The pairing is easy, the result is fantastic!

To decorate I just used a small offset spatula and swirled my cake around while holding the spatula steady.

The little poms are made from tissue paper.  I followed this easy tutorial from HGTV on How to Make Tissue Paper Pom Poms.

One thing you may have noticed is the different sized layers. I left one layer as in, then removed the top 1/3 of the other layer. When I assembled the cake I added the medium layer on the bottom, the full layer in the middle, and the thin layer on top. All divided by chocolate frosting of course!

Check out my other Chocolate Buttercream recipes as well as some amazing YELLOW CAKE! (just in case you like that classic combination of yellow cake and chocolate!)

Ingredients

▢1 cup confectioners' sugar▢3 large egg whites▢¼ teaspoon kosher salt▢1 teaspoon pure vanilla extract▢1 cup (2 sticks / 227 g) + 2 tablespoons unsalted butter, room temperature▢4 ounces extra-bittersweet chocolate, melted and cooled

Instructions

Melt chocolate. Place in microwave safe bowl and heat in 30-second increments. An alternative method would be to use a double broiler. Place chopped chocolate in heat proof bowl and set over saucepan of simmering water. Gently stir until chocolate is fully melted, then set aside to cool.

Place sugar in a medium heatproof bowl and add in the egg whites and salt.

Set the bowl over a saucepan of simmering water (about 2 inches deep) and whisk gently until the sugar is completely dissolved, about 5 minutes.

Transfer the warm egg-white mixture to standing mixer fitted with the whisk.

Add the vanilla and beat at medium-high speed until glossy and firm, about 8 minutes.

Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more.

If the buttercream appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue.

Beat in the melted chocolate until fully incorporated, scraping down the side and bottom of the bowl.