I love a good birthday! It’s a great excuse to cater a cake to the birthday lady or gent’s tastes! Like my Lemon Persimmon Butter Cream Cake that I made for my stepmama or, like this decadent chocolate one!
Prep Time: 30 Minutes
Bake Time: 30 Minutes (if you have 2 cake pans, 60 Minutes if you’re reusing 1)
Total Time: 60 Minutes
All Purpose Flour (2 cups)
White Sugar (2 cups)
Unsweetened Cocoa Powder (3/4 cup)
Baking Powder (2 tsp)
Baking Soda (1 1/2 tsp)
Fresh Rosemary (1 tsp, finely chopped)
Salt (1 tsp)
Almond Milk (3/4 cup)
Blood Orange Juice (1/2 cup. That’s the juice from about 3 oranges. Zest one and save it for the topping)
Vegetable Oil (1/2 cup)
Pure Vanilla Extract (2 tsp)
Butter (for coating your cake pan)
Chai Chocolate Buttercream Frosting
Unsalted Butter (2 sticks, softened)
Unsweetened Cocoa (3/4 cup)
Powdered Sugar (4 cups)
Almond Milk (1/2 cup)
Chai Tea Concentrate (3 tbsp)
Cayenne (1 tsp)
Almonds (1/2 cup, roughly chopped)
Almonds (12 whole for decorating)
Milk Chocolate Bar (2 oz, cold)
Blood Orange Zest (from 1 orange)
Large Mixing Bowl
Medium Mixing Bowl (2)
6″ Baking Pan (2. Or bake one at a time and then reuse your pan)
Baking Sheet (optional)
Electric Hand Mixer
1. ALL THINGS DRY: in your large mixing bowl, combine your flour, cocoa powder, sugar, baking powder, baking soda, rosemary and salt.
Use your rubber spatula to mix them all together.
2. WET: in your medium mixing bowl, combine your blood orange juice, almond milk, vegetable oil, vanilla and eggs.
Use your whisk to mix them all together.
3. WHEN TWO BECOME ONE: preheat your oven to 350 degrees.
Pour your wet mixture into your dry mixture in your large mixing bowl.
Use your rubber spatula to thoroughly mix them together until you have one smooth and even chocolaty mixture.
Liberally coat your baking pan with butter and place it on your baking sheet.
Putting your cake pan on your baking sheet makes it easier to take your cake in and out of the oven.
Pour half of your mixture into your 6 inch cake pan.
Bake for 30 minutes—or until when you stick a toothpick into the center of your cake only crumbs come out.
Cautiously, transfer your cake to your cooling rack. Let it sit until it has completely cooled to room temperature.
If you have two cake pans, go ahead and bake your second half of batter at the same time. If you’re like me, once you take your cake out of the oven, clean the cake pan, re-butter it, fill it with your remaining batter and allow it to bake for 30 minutes.
4. I’M FROSTY : in a clean medium sized mixing bowl, combine your cocoa, powdered sugar, butter, almond milk, chai and cayenne.
Use your electric hand mixer to mix it all together until you have a smooth and even frosting.
5. LET’S GET NUTS: use your rubber spatula to liberally coat the top of your bottom layer of your cake.
Sprinkle your roughly chopped almonds evenly across it.
Plop on another scoop of frosting in the middle of your cake on top of your almonds.
This second plop will act as glue for when you add on your next layer of cake.
Place your second layer of cake on top of your almond coated frosted one.
Use your rubber spatula to liberally coat the top and sides of your entire cake.
6. TOP IT OFF: sprinkle your orange zest and 10 leaves of rosemary over the top of your cake.
Use your microplane to shred your milk chocolate over the top of your cake.
Then shred your single almond over that chocolate.
Place your 12 almonds in groups of three around the top of your cake and then flank them with little bunches of rosemary.
Aaaaannnnddd, we’re all done! Stick a knife in is and let’s get a eatin’!