This Double Chocolate Birthday Cake features layers of moist chocolate cake covered in a classic chocolate buttercream frosting. The cake is topped with crispy Waffeletten cookies for an extra special treat!
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2014 also marks the 125th birthday of Bahlsen, the company that makes Waffeletten. Have you ever had Waffeletten? These cookies feature layers of crispy wafers that are rolled up and then dipped in rich, European chocolate. Um, yes please…sign me up! Waffeletten are available in both milk and dark chocolate, and they are an awesome bite-sized snack.
In honor of both my wife’s birthday and Bahlsen’s 125th birthday, I decided to get in the kitchen this week and create a decadent chocolate cake. This Double Chocolate Birthday Cake features layers of moist, delicious chocolate cake covered in a classic chocolate buttercream. But the fun doesn’t stop there! The cake is garnished with Waffeletten as an extra special treat. For all of you chocolate lovers out there, this cake is for you!
My wife is a huge fan of almond, too, so I added a bit of almond extract to this cake. The almond pairs quite well with the dark chocolate, and it adds a tasty extra layer of flavor to an already delicious cake. I also included a bit of brewed coffee in the cake. If you’re not a coffee fan, don’t worry! Adding a bit of brewed coffee or espresso is a little baker’s secret–it intensifies the chocolate flavor without overtaking the flavor of the cake. In the end, you’ve got a decadent chocolate cake that features a hint of almond and is covered with crispy Waffeletten cookies. Needless to say, my wife was quite pleased with her early birthday cake this year!
So here’s a huge Happy Birthday to all of you out there with September birthdays! Laissez les bons temps rouler! That’s Cajun French for “Let the Good Times Roll.” Even if you don’t have a September birthday, you can still make this Double Chocolate Birthday Cake to celebrate Bahlsen’s 125th birthday. There’s always a reason to celebrate when chocolate cake is involved!
Double Chocolate Birthday Cake with Waffeletten Cookies
For the Chocolate Cake
- 2½ cups all-purpose flour
- 1⅓ cups sugar
- 1 cup light brown sugar
- ¾ cup unsweetened dark chocolate cocoa powder
- 2¼ tsp baking soda
- 2¼ tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ⅓ cup coffee or espresso brewed
- 2 tsp vanilla extract
- ¾ tsp almond extract
- ¾ cup sour cream
- ⅓ cup vegetable oil
- 3 large eggs room temperature
- 1 package Bahlsen Waffeleten cookies for garnish (either milk chocolate or dark chocolate variety)
For the Chocolate Cake
- Preheat oven to 350°F. Grease and flour 3 8” round cake pans.
- In the bowl of a countertop mixer, add all of the dry ingredients (flour, sugar, brown sugar, cocoa powder, baking soda, baking powder and salt). Stir until well combined.
- In a separate medium bowl, whisk together all of the liquid ingredients (buttermilk, coffee, vanilla extract, almond extract, sour cream, vegetable oil and eggs).
- Add half of the liquid mixture to the bowl with the dry ingredients; mix just until combined. Add the remaining liquid mixture, and mix on medium speed for 1-2 minutes. (Tip: Don’t forget to scrape the sides of the bowl with a spatula to ensure even mixing.)
- Divide the batter evenly into the 3 cake pans.
- Bake at 350°F for 24-26 minutes, or until a toothpick inserted into the center of a cake comes out mostly clean.
- Allow cakes to cool for 10 minutes. Flip cakes out of pans and onto cooling racks; allow cakes to cool completely before frosting.
For the Chocolate Buttercream Frosting
- Using a countertop mixer, cream together the butter and cocoa powder until well combined.
- Add half of the powdered sugar and half of the milk to the bowl. Beat on low until well combined. Increase to high speed and beat for 1 minute. Repeat with the remaining powdered sugar and milk.
- Add vanilla extract and beat on high for 2-3 minutes.
To Assemble Cake
- Place first layer of cake on large plate. Using an offset spatula, spread about 1 cup of Frosting evenly over the top of the layer. Add the second layer of cake and another cup of Frosting. Top with the third layer of cake.
- Use remaining Frosting to frost sides and top of cake, reserving about 3/4 cup of Frosting for final decorating.
- Transfer the remaining Frosting into a pastry bag fitted with a medium star tip; pipe small stars around the top and bottom edges of the cake. Garnish cake by placing Waffeletten cookies evenly around the top of the cake. Place remaining Waffeletten cookies at even intervals around the outside of the cake.
This Double Chocolate Birthday Cake is part of a recipe contest hosted by Bahlsen USA. As a participant in the “Let the Good Times Roll” Waffeletten recipe contest, I was provided with Waffeletten cookies and a Tiffany cake plate at no cost.