DARK CHOCOLATE BIRTHDAY CAKE

2 cups sugar

1 3/4 cups flour

3/4 cup baking cocoa (Dutch process or dark cocoa preferably)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

2/3 to ¾ cup strong brewed coffee

Heat the oven to 350°F.

Grease and flour two 9 inch round baking pans or one 13x9 inch pan.  Line the pans with parchment paper for easy removal.

In large mixer bowl, stir together dry ingredients.

Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water by hand (batter will be thin).  Pour into prepared pan.

Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).

Cool 10 minutes; remove from pan to wire racks.

WHIPPED CREAM FROSTING

1 tablespoon cold water

1 teaspoon unflavored gelatin

2 cups heavy whipping cream

½ to ¾ cup confectioners’ sugar

1/2 teaspoon vanilla extract

Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow it to soften for a few  minutes.

Dissolve gelatin by microwaving for a few seconds.  Remove from microwave and let stand for a minute; gelatin must be liquid but not warm when added to cream.

Remove bowl and beaters from refrigerator and pour in cream, gelatin mixture, sugar, and vanilla extract.  Beat until stiff peaks form. Use immediately or keep in the fridge.

From food.com