BIRTHDAY CAKE AUNT TRUDY’S IRRESISTIBLE CHOCOLATE ZUCCHINI CAKE state fair chocolate layer cake ONE-BITE-TO-HEAVEN CHOCOLATE YEAST CAKE PAPA HAYDN’S CHOCOLATE GÂTEAU CHOCOLATE GINGERBREADWITH CACAO-NIB WHIPPED CREAM Lamington Cakes WEDDING CUPCAKES WITH WEDDING-PARTY FROSTINGS six tall chocolate–sour cream cupcakes “It’s My Party” Birthday Cake serves 10 to 12makes one 8-inch layer cake BEHIND EVERY HAPPY BIRTHDAY IS A CELEBRATION CAKE—the kind that looks grand and tastes great. Here is mine: four layers of moist, tender chocolate cake filled and topped with dark chocolate frosting; a crowning layer of white chocolate and cacao-nib ganache that’s tinted pink; and loads of candles (well, forty max). When it comes to candle holders, have fun. Try delicate, candied rose petals or individual chocolate truffles. Adding the Dutch-process cocoa powder to the cake batter and the frosting gives both a darker color. None around? It’s fine to leave it out. Ganache 1 cup heavy (whipping) cream 2 tablespoons premium cacao nibs, chopped into bits Small pinch of salt 6 ounces premium white chocolate such as Green & Black’s, Valrhona, Callebaut, or El Rey, finely chopped 1 drop of red food coloring, or more if desired Cake 2 cups cake flour 2/3 cup premium unsweetened cocoa powder 2 tablespoons premium unsweetened Dutch-process cocoa powder (optional) 1¼ teaspoons baking soda ½ teaspoon salt ¾ cup (1½ sticks) unsalted butter, at room temperature, plus more for the pans 12/3 cups granulated sugar 3 large eggs, at room temperature 1 teaspoon pure vanilla extract 11/3 cups water Frosting 1 pound cream cheese, at room temperature, cut into pieces 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces 1 cup sifted powdered sugar ½ cup premium unsweetened cocoa powder 2 tablespoons premium unsweetened Dutch-process cocoa powder (optional) 1 teaspoon pure vanilla extract Pinch of salt TO MAKE THE GANACHE: At least 8 hours or up to 3 days before assembling the cake, in a small saucepan over medium-high heat, combine the cream, nibs, and salt and bring the mixture to a simmer.
