Marcel's First Birthday Chocolate High and Fluffy on Top Cake

Marcel’s First Birthday Chocolate High and Fluffy on Top Cake

Serves: 12 to 48 - Enough to Call it a Party

5 ounces unsalted butter, cut into l/2-ounce pieces; plus 2 teaspoons (melted)
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 l/2 cups granulated sugar
3 large eggs
3 ounces unsweetened baking chocolate, coarsely chopped and melted
1 cup whole milk
1/2 cup hot water
1 teaspoon pure vanilla extract
Very Fluffy Vanilla Frosting
4 cups (t pound) confectioners’ sugar
1/2 pound (2 sticks) unsalted butter, cut into l/2-ounce pieces
3 tablespoons whole milk
1 tablespoon pure vanilla extract
Make the Chocolate Mmm! Mmm! Good Cake

Prepare the Fluffy Vanilla Frosting

Sift 4 cups confecuoners sugar onto a large piece of parchment paper (or wax paper). Set aside. Place 1/2 pound butter in the bowl of and electric mixer fitted with a paddle. Mix on low speed for 1 minute, then increase the speed to medium-high and beat for 2 minutes until soft. Scrape down the sides of the bowl and the paddle. Beat on medium for 2 more minutes until softer. Add the sifted confectioners’ sugar and mix on the lowest speed to combine, about 1 minute. Add 3 tablespoons milk and 1 tablespoon vanilla extract and mix on low speed for 15 seconds, until the mixture appears moist. Now beat the mixture on medium-high for 2 minutes. Scrape down the sides of the bowl.

Beat the frosting on medium-high for 2 additional minutes until a state of
“high fluffiness” is achieved. Assemble and Serve

Remove the cake from the refrigerator. Gently turn the cooled cake out onto
a cutting board, baked top facing up. (You may want to se a utility turner
or large wide spatula to facilitate this step.) Use a cake spatula to spread
the frosting evenly over the top of the cake. Use a serrated slicer to cut
the cake into as many portions as necessary (from 12 to 48). For a clean
cut, heat the blade of the slicer under hot running water and wipe the blade
dry before making each cut.

Serve as soon as the celebrant has blown the candle out.