Hoa's and Michael's Chocolate Birthday Cake

I made this cake for my co-worker, Hoa.  It was easy to make and I know it will be delicious because I have used the cake and filling recipes in other cakes.  This is my second "naked cake" and I'm really starting to like them.  I'm going to show you how to make this cake in 3 posts.  First you should make the Chocolate Curls, which can be made several weeks in advance.  Then make the Whipped Chocolate Ganache filling, which can be made up to 4 days in advance.  Lastly make the cake and assemble as shown here. 

Ingredients:

2 cups (7 oz) cake flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup natural cocoa powder (not Dutch process)

1/2 cup lukewarm water

1/2 cup buttermilk at room temperature

1/2 cup cool water

2 teaspoons vanilla

2 eggs at room temperature

1 stick butter

1 cup (7 oz) sugar

1 cup (7 oz) light brown sugar

Equipment:

3-8" cake pans

Electric mixer with paddle attachment

Baking strips (optional)

1) Make your "mise en place" (everything in its place).

2) Put your rack in the lower 1/3 of the oven and turn it on to 350 degrees.

3) Prepare your pans by lining them with parchment.  Soak and apply baking strips if you wish.

4) Whisk together then sift onto parchment or wax paper, cake flour, baking soda, and salt.  In a small bowl, whisk together the cocoa and lukewarm water.  Set aside to thicken.  Combine buttermilk, remaining water, and vanilla.  In another small bowl, whisk together eggs.

5) Using the paddle attachment on your stand mixer, beat the butter a few seconds, then gradually add the sugars.  Beat 6-7 minutes until fluffy.

6) Slowly pour in the eggs and mix until fluffy and velvety.  Add the cocoa mixture and beat on medium just until combined.  It will want to separate at this point.

7) Divide the sifted ingredients into 4 parts. Set your mixer on low or mix the following by hand.  Mix in 1/4 of the sifted ingredients, then 1/3 of the buttermilk mixture.  Alternate adding dry and wet ingredients until done.  The last item you add will be the sifted ingredients.

8) This is how the batter will look when done.  Pour into cake pans.

9) Bake at 350 degrees for about 20 minutes or until it springs back when touched and a toothpick comes out clean.  Allow to cool 5-10 minutes before removing from pans.  Cool completely, right side up, on racks.  

10) Now it is time to whip the Whipped Chocolate Ganache that is in your refrigerator.  It should form soft peaks.  Be careful not to over whip it as it will be hard to spread without tearing up the cake.  Put 1 cup of ganache on top of each layer.

11) Decorate with your Chocolate Curls.

12) Wrap with plastic wrap and store in refrigerator.  Remove from refrigerator 30 minutes before serving.

Happy Birthday Michael!