Layered chocolate pastery cake

Chocolate Cake:

3/4 glasses generally useful flour

1 glass dull cocoa powder, (for example, Hershey’s® Special Dark), filtered

2 teaspoons heating pop

1 teaspoon heating powder

3/4 teaspoon salt

1 glass immovably pressed dark coloured sugar

1/2 glass white sugar

1/2 glass unsalted spread, relaxed

2 expansive eggs, at room temperature

2 teaspoons vanilla concentrate

1 glass emphatically prepared espresso, cooled to room temperature

1 container sharp cream

Vanilla Frosting:

1 container unsalted spread, mollified

4 containers filtered powdered sugar

1/2 teaspoons vanilla concentrate

1/4 teaspoon salt

1 tablespoon overwhelming cream, or more as required


1 tablespoon pink sprinkles, or as required

1 tablespoon pink sanding sugar, or as required (discretionary)

birthday candles

Prep– 45 m      Cook- Ready In– 


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and line with parchment paper.
  2. Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
  3. Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
  4. Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not over mix. Divide batter between the cake pans.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out with just a few moist crumbs attached, 25 to 30 minutes. Cool in the pans for 15 minutes. Run a knife around the edge of the pans before inverting cakes onto cooling racks. Peel off parchment paper. Cool cakes completely, about 30 minutes.
  6. Make frosting while cakes cool. Beat butter with an electric mixer until light and fluffy. Beat in powdered sugar, 1 cup at a time, until incorporated. Mix in vanilla extract and salt. Add cream. Beat frosting on medium speed until light and fluffy, about few minutes. Add more  cream if needed to reach a spreadable consistency.
  7. Place 1/2 cup frosting into 2 separate bowls. Stir blue food coloring into one bowl and purple food coloring into the other. Place colored frostings into a piping bag fitted with a star tip.
  8. Place 1 cooled cake layer onto a cake plate. Top with 3/4 cup of white frosting. Place second cake layer on top. Frost the outside and top of the cake with remaining frosting.
  9. Keep cake refrigerated until ready to serve.


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