Guess what? It’s my birthday!!!!!!!!!!!!!!! Naturally, I decided to bake my own birthday cake this time around. I came across a recipe for a chocolate birthday sheet cake from Bon Appetit and used it as a starting point for this iteration. The great part about this cake recipe is the “reverse creaming” method of adding the wet ingredients to the dry which yields a flat cake with no trimming needed. I had to do some tweaking by changing out a few of the ingredients based on what I had in my kitchen, but the cake still came out just as described and was deliciously moist.
Then I decided to go a little crazy with the decorations… Taking some inspiration from Joy the Baker’s Drake on Cake Instagram, I put some of the lyrics from Beyonce’s “Formation” to use as my inspiration for the year ahead. This past year of life has been an…interesting…one. I won’t delve too deeply into the specifics, but looking forward I just want to take life by the horns and milk it for all it’s worth. (#Slay) Oh, and then there’s an attractive man in a speedo. I was picking up some supplies from the cake store with my friend Emily and she picked him as a joke to adorn my birthday cake. That joke then became a reality. We named him Marcello. He’s from Brazil.
Chocolate Birthday Sheet Cake:
- 6 ounces semisweet chocolate, chopped
- 2 cups milk
- 2/3 cup unsweetened cocoa powder
- 1 tablespoon instant coffee powder
- 3 large eggs
- 1/2 cup (full fat) Greek yogurt
- 1/4 cup vegetable oil
- 1 tablespoon whiskey (or vanilla extract)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 cups packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 teaspoons kosher salt
- chocolate frosting
- cake decorations, as desired
Yield: One 9-by-13-inch cake
- Preheat the oven to 350˚F. Line a 9-by-13-inch baking dish with parchment paper.
- Heat the chocolate, milk, cocoa powder, and coffee powder in a medium bowl heatproof bowl set over a medium saucepan of barely simmering water, stirring until the chocolate melts. (The water should not touch the bottom of the bowl.) Let the mixture cool.
- Whisk the eggs, yogurt, vegetable oil, and whiskey into the chocolate mixture.
- Sift the flour, baking powder, and baking soda together into a large bowl. Add the brown sugar, butter, salt, and 1 cup of the chocolate mixture and beat on medium speed until evenly combined and smooth, about 2 minutes. Add the remaining chocolate mixture in two additions, scraping down the bowl as needed and beating until smooth after each addition. Scrape into the prepared pan.
- Bake until the cake is firm to the touch and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer the cake pan to a wire rack and let the cake cool in the pan 15 minutes before turning out onto the wire rack to cool completely.
- Frost and decorate to your heart’s desire.