His birthday is one day when I love to push myself to limits I never believe are attainable. He gives me support and confidence in myself.
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
3/4 Cup Cocoa Powder
3 Sticks Unsalted Butter, softened
2 Cup Light Brown Sugar
4 Eggs, room temperature
1/2 Cup Boiling Water
1 Cup Buttermilk, room temperature
1 Tbsp Vanilla Extract
For the Frosting
2-3 Cups of Whipping Cream
A small can of Cherries
2 Tsp Rum (Optional)
Preheat oven to 350 Degree F (170 degree C) and grease nine inch pan, and line it with parchment paper.
In a large bowl, whisk the flour, baking powder, baking soda and salt. In another bowl, mix boiling water with cocoa powder until smooth.
On a medium speed, beat butter and sugar together until light and fluffy. To the mixture add eggs, one by one. Beat in buttermilk and vanilla extract.
Turn to low speed and add in 1/3 of flour mixture, followed by 1/2 of chocolate mixture. Repeat with the remaining mixture until just incorporated.
Divide the batter (about 1 cup) and pour into the prepared pans, smoothing the surface. Bake for about 13 to 15 minutes or until toothpick comes out clean.
Place the cakes on the wire rack to cool. Let them cool completely before frosting.
On top throw spoonful of frosting while pulling up the ends to form peaks from the whipped cream.
Cover the cake with chocolate shavings and cherries (if you like).
Cover and refrigerate the cake. Leave out in room temperature for a while before serving.