Juju’s Birthday Cake

Method7 steps

1. 1

   Step 1: Preheat the oven to 350°F / 175°C. Lightly butter a 9-by-13-inch cake pan and line its bottom with parchment paper. Set the pan aside.

   Uses A little butter for greasing the cake pan

2. 2

   Step 2: Combine all the measured water (1 cup), cake cocoa (⅔ cup) and cake butter (½ cup) in a large pot over medium heat. Stir for a few minutes until the butter has melted and the cocoa mixture is smooth. Remove from the heat and let it become lukewarm while preparing the other mixtures, so it will not cook the eggs when the batter is combined.

   Uses 1 cup water · ⅔ cup unsweetened cocoa for the cake · ½ cup unsalted butter for the cake

3. 3

   Step 3: In one bowl, evenly combine all the flour (2 cups), sugar (1¾ cups), pinch of salt, baking soda (1 tsp) and baking powder (1 tsp). In a separate bowl, beat both eggs (2) and mix in all the sour cream (½ cup). Keep the dry mixture separate from the egg-and-sour-cream mixture.

   Uses 2 cups all-purpose flour · 1¾ cups sugar · 1 pinch salt · 1 tsp baking soda · 1 tsp baking powder · ½ cup sour cream · 2 large eggs, preferably at room temperature

4. 4

   Step 4: Stir a quarter of the dry mixture into the lukewarm cocoa pot, then a quarter of the egg-and-sour-cream mixture. Repeat those alternating additions until all of both bowls is incorporated. Pour the finished batter into the prepared pan. Bake for about 25–30 minutes, checking from 25 minutes, until a toothpick in the centre comes out barely moist with crumbs rather than wet batter.

   Check the baked chocolate cake · 25 minUses All the prepared lukewarm cocoa mixture · All the dry flour, sugar and raising-agent mixture, added in quarters · All the separate egg-and-sour-cream mixture, added in quarters

5. 5

   Step 5: Remove the baked cake and let it cool in its pan while making the frosting. Allow it to become firm enough to turn out, with its surface warm rather than piping hot.

   Uses The whole baked cake

6. 6

   Step 6: Put all the milk (¼ cup), vanilla (1 tbsp), frosting cocoa (½ cup) and separate frosting butter (½ cup) in a saucepan over medium heat. Stir gently until the butter is melted and everything is smooth and combined; avoid overheating the mixture. Remove from the heat and thoroughly stir in all the confectioners’ sugar (2 cups). Keep the smooth frosting warm and spreadable for assembly.

   Uses ¼ cup milk for the frosting · 1 tbsp vanilla for the frosting · ½ cup unsweetened cocoa for the frosting · ½ cup unsalted butter for the frosting · 2 cups confectioners’ sugar

7. 7

   Step 7: Loosen the cake edges with a knife, turn the cake onto a platter and gently peel off the parchment. Pour all the warm frosting over the cake and spread it with a spatula. If using the optional sprinkles (¼ cup), scatter them over the frosting before it sets. Let the frosting set enough to slice, then cut the cake into 10–12 portions.

   Uses The whole cake after brief cooling · All the warm smooth frosting · ¼ cup sprinkles, optional