#7: The Chocolate Birthday Cake
And some general thoughts about time.
If you enjoy chocolate cakes with just the right amount of sugar this is one to keep in your back pocket for a birthday, anniversary or Tuesday.
This tradition first started when I met my husband nearly 10 years ago. I always wanted to start something that would kindle serious birthday nostalgia someday and baking a glorious chocolate cake was it for me. There have been multiple iterations of this recipe until I landed on this one, its super moist, fluffy with just the right amount of decadency. And now, my eldest son Jack gets to relish in this tradition alongside his Dad, as they were born on the same day, which was in fact my due date, a very serendipitous moment, which is still not lost on me even 4 years on.
Given I was meant to have this post to you days ago (so sorry), I wanted to talk about the preciousness of time which I’m sure a lot of you parents and non parents are feeling in fullness too. Alongside this publication I recently went back to work full time and as much as I love what I do it does mean things can be a constant juggle with two kids, batch cooking, quality time, being present, recharge moments, husband importance and the list goes on. As much as we try to live in balance and set boundaries, Western culture in and of itself doesn’t always support this ethos. It thrives off the hustle culture, zigzagging between activities and priorities the work hard, play harder concept of living is what comes to mind for me. I personally have always oozed the work hard, live slow mantra, it agrees with my energy chakra (insert zen emoji here).
The hustle definitely comes in waves, I do not operate at this level all the time. I focus on carving out lots of moments of softness in my week to keep me feeling somewhat level. I spoke with a friend recently who echoed some of my thoughts saying it is a very busy time when your in your thirties, buying houses, renovating, childcare waitlists, saving, little people around and needing you a lot or just trying to get by in all the inflation and costs it feels like all the big things have come at once and I couldn’t agree more. For years society has really fostered this sentiment of keeping up at all times, but I sense a lot of change for the ripple of people coming up, I think lots of us are out here choosing to look inward and embracing imperfection is becoming very cool and very necessary. I often tell myself that one day it will become very quiet in my house, the backyard will be done, essays finished, recipes written and there will be lots of space for stillness and you will become nostalgic of this time. I must say, I thrive in the juggle but on the flip I crave and become nurtured in the slowness. The lists can be endless and relentless sometimes, so any spare moment to surrender feels like a deep exhale in through the nose and out through the mouth. uuhhhhhh!!
And on that very mindful note, here are some of the ways I like to carve out short bursts of care in my week. I will caveat this by saying, this is not my life every week, ebbs and flows, that’s where I’ll be for the foreseeable future.
Night Magnesium BioCeuticals
Daily BioCeuticals Liposomal C
Bone Broths at least once a week
Switch on the blue light blocker on my phone from 6pm every night (very easy to install on any phone)
Books before bed
Connect with a likeminded friend, I do daily morning calls with my sister which is the best start to my day
Daily tea rituals
Writing, recipe developing, cooking and connecting with my community
Spend time, quality time, with my children, building blocks, scooter rides, cooking together
Date nights with my husband (we take what we can get here)
Refrain from watching stories or reels at night, period!
Keep some of my weekends open ended, say no to activities when necessary
Set personal boundaries around your time
Lastly, be okay with falling behind, pushing the date or not writing the article when I said I would have it finished
If you have come this far, here is that cake recipe I promised. Happy happy happy cooking and everything.
The Chocolate Birthday Cake
2 cups flour
2 cups caster sugar
3/4 cup dutch cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon Maldon salt
1 teaspoon instant espresso
1 cup buttermilk
1/2 cup melted coconut oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Chocolate frosting
170g butter, softened
3/4 cup unsweetened cocoa powder
2 cups powdered sugar
1/4 cup full cream milk
1 teaspoon vanilla extract
1/4 teaspoon espresso powder
Chocolate Cake
Preheat oven to 175 degrees Celsius. Grease and line two 8-inch cake pans with baking paper.
In a large bowl, whisk together the dry ingredients including sugar, cocoa, flour, baking soda, baking powder, espresso and salt.
In a separate bowl, whisk coconut oil, vanilla, eggs, and buttermilk, once combined add to the dry ingredients. Reduce speed and carefully add boiling water to the cake batter until well combined.
Pour cake mixture evenly into two lined pans and bake for approximately 30 minutes, or until a knife inserted in the centre of the cake comes out clean. Cool completely on a wire rack before frosting.
Chocolate Frosting
In a large mixing bowl, with a hand or stand mixer, add cocoa powder and whisk through to remove any lumps
Cream together butter and cocoa powder until well-combined
Add powdered sugar to a large bowl. Whisk through to remove any lumps. Add the powdered sugar and milk to the cocoa mixture by adding 1/2 cup of powdered sugar followed by about a tablespoon of milk. After each addition has been combined, turn the mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added
Add vanilla extract and espresso powder and combine well
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency
Decorate with shaved chocolate, sprinkles or dusting of cacao
Things to note
The espresso will help bring out more of the flavour from the cocoa, but you can exclude it if you have young children or prefer caffeine free desserts. You could also use instant coffee instead of instant espresso if that’s what you have available
Some flour substitutions include, buckwheat flour, gluten free flour or a blend of these will work nicely
To make buttermilk from scratch: Add 1 tablespoon lemon juice or vinegar to a measuring cup, fill up the milk to the 1 cup mark, let the mixture sit for 5 minutes
If the frosting appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency
Healthy Chocolate Frosting
1/2 cup almond or peanut butter
4 –6 tbsp pure maple syrup or honey
1/4 cup cocoa powder
4 – 5 tbsp milk of choice
1 tsp pure vanilla extract
Blend everything together until completely smooth. It's smoothest if you use a blender or food processor but can technically be done by hand if needed. Store leftover frosting covered in the fridge.
