An October Birthday

Well, today is Oct 1! Not only are we just 2 months away from the end of 2006, it is also my dad's 56th birthday! What birthday is complete without an awesome birthday cake? Inspired by Martha, this cake entitled, Cocoa Buttermilk Cake, is very rich and delicious! Serve with ice cream or frozen yogurt to make it a little less intense. If you are into very chocolate-y cakes, this is your cake! The icing is also chocolate containing both cocoa and bittersweet chocolate morsels. So yummy!

Enjoy!

Cocoa Buttermilk Cake

Find the recipe at:
http://www.marthastewart.com/page.jhtml?type=content&id=recipe2210044&contentGroup=MSL&site=living
1 cup (2 sticks) unsalted butter, softened, plus more for pans

1 1/4 cups unsweetened Dutchprocess cocoa powder, plus more for pans

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 3/4 cups sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

1 1/2 cups low-fat buttermilk

Chocolate Frosting (it makes a TON!)


1. Preheat oven to 350°. Butter two 8-by- 12-inch cake pans, and line with parchment paper. Butter parchment, and lightly dust with cocoa powder; set aside. Sift cocoa powder, flour, baking powder, and salt into a medium bowl; set aside.

2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add cocoa mixture in 2 batches, alternating with the buttermilk.

3. Divide batter evenly between pans. Bake until a cake tester inserted into centers comes out clean, about 35 minutes. Let cool on a wire rack 15 minutes. Invert cakes onto rack; remove parchment, and reinvert. Let cool completely.

4. Trim cakes level. Place 1 cake on a platter. Spread with 1 cup frosting. Top with remaining cake. Spread 4 1/2 cups frosting on top and sides.

For the icing:

4 1/2 cups confectioners' sugar

1/2 cup unsweetened Dutch-process cocoa powder

1/4 teaspoon salt

12 ounces cream cheese, room temperature

3/4 cup (11/2 sticks) unsalted butter, softened

18 ounces bittersweet chocolate, melted

1 1/2 cups sour cream

1. Sift sugar, cocoa powder, and salt into a large bowl. Put cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture; mix until combined, 1 to 2 minutes. Mix in chocolate and sour cream. Use immediately.