Bake or Break

At least once a year, I can count on Quinn taking over the baking in the BoB kitchen. That occasion is my birthday. This year, there was much deliberation on what would be my birthday cake. The final decision was pieced together from a few different recipes and Quinn’s insistence that there be frosting involved.

As I didn’t assist in the baking process, I will keep this brief. Quinn says that it was a relatively simple endeavor, although the two different frostings were a bit daunting for him. He chose to make three square cake layers, using 9-inch square baking pans. For that reason, the original recipe from Buttercup Bakes at Home was adjusted to accommodate, thus explaining the odd amounts of some of the ingredients.

Now, about this cake. Honestly, this was perhaps the best chocolate cake I’ve ever had. It is dense and moist and just plain wonderful. I am on record as saying that I don’t like plain chocolate cake much. This is anything but plain. I think it is definitely my new go-to chocolate cake.

On top of (and in between) the cake, there are not one but two frostings. The layers have cream cheese frosting with a touch of Frangelico. We agreed that the flavor of the liqueur didn’t come through very strongly, but it was still delicious. The top and sides are covered with a chocolate cream cheese frosting that I could have eaten all by itself.

This is definitely a special occasion cake. No one could eat this frequently and survive it. It did, however, make a perfect, decadent treat for my day. Thanks, Quinn!


For anyone interested, I have also posted the original recipe for the chocolate cake on BoB’s recipe pages.

Related posts:

1. Caramel Cake with Cream Cheese Frosting
2. Chocolate Cream Cheese Pound Cake
3. Chocolate Hazelnut Cake
4. Italian Cream Cake
5. Cream Cheese Pound Cake