Ever since I mentioned my recent birthday, I’ve had a lot of readers asking about my birthday cake. Those who have been reading for a while know that it is a tradition of mine to bake my own birthday cake. Those who don’t love to bake have a hard time understanding this. Wouldn’t I rather have someone else bake it for me? Or have one from a bakery? No and no. When you love to bake as much as I do, half the joy is in the making – the creaming of butter and sugar, the smoothing of batter in cake pans, and most certainly in the silky swirls of frosting.
Normally I spend a lot of time agonizing over what kind of cake I should make, since it’s the one time all year that I make a cake for myself. But this year was a little different. Since I knew I was making a cake for a rather large party, I wasn’t thinking as much about what cake I wanted but more what would be most fitting for the party and enough to feed everyone. In the end I decided on a small three-tiered cake – lemon/lemon, chocolate/chocolate, and red velvet/cream cheese. There was something for everyone and definitely plenty of cake for everyone.
After all the birthday hoopla was finished, I couldn’t shake the idea of making a cake just for me (well, just our family). For some reason though, it wasn’t any of the fancy pants cakes or the uniquely flavored cakes I wanted. All I wanted was a straight up, old fashioned, classic chocolate layer cake. So that’s what I made. You just can’t beat a a really good chocolate cake and this is most definitely a good one. Everyone has their own opinions of what makes an ideal chocolate cake. Mine is fudgy and has a dense, moist crumb. I opted to use my beloved chocolate sour cream frosting this time, but I think it would also be stellar with this dark chocolate frosting, depending on your mood (or sometimes, what ingredients you have on hand).