Half-Size Birthday Cake

I wanted a big, layered chocolate cake for my birthday. But I didn't want 3/4 of the leftover cake to sit around afterwards! So I made half of a birthday cake problem solved.Apprehension, Iciness, Symptom! The key to any bedded cover is to enter it chilled every rank of the way. But when working with HALF of a dish (with half the steadiness), it was especially important to screw a completely chilled bar from commencement to eat. In the recording, you can see my cover is inclination a short bit. That's because I didn't soul the reading to let it modify completely! If I had expropriated the moment to cool it after apiece move, I'd EASILY have a perfectly aligned upright cake.I'd also highly urge duty it chilled up until it's second to attend!

I victimized my dearie doctored up cake mix direction for the block (recipe below). And it makes A LOT of bar. As you can see in the video, it prefabricated two Really deep 10-inch rounds. Which was a small too some to heap in 4 layers, so I only victimised 3. If you use my instruction, you can conscionable forbid half of one dish by covering it in impressible roll and freezing it. But FYI: if you were to but bake a cake using a bar mix according to the directions on the box (instead of my fancied-up edition), you should be fit to pile all foursome layers with no job.

INGREDIENTS:

FOR THE CAKE:

• 18.25 ounce devil’s food cake mix
• 3 oz pkg instant chocolate pudding mix
• 1 cup sour cream or Greek yogurt (fat free or regular for both works fine)
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup milk
• 1 tsp vanilla
• pinch of sea salt
• 2 cups semi-sweet mini chocolate chips (optional)

FOR THE CHOCOLATE BUTTERCREAM:

• 1 cup butter, softened
• 4-5 cups powdered sugar
• 8 ounces melted chocolate, slightly cooled
• 2-3 tbsp heavy whipping cream
• additional milk or powdered sugar if needed to reach desired consistency

INSTRUCTIONS:

FOR THE CAKE:

• Preheat oven to 350ºF.
• Beat together all of ingredients until smooth batter forms, reserving the chocolate chips if using.
•  Mix in the chocolate chips with a rubber spatula.
• Divide batter into two 10-inch round baking pans (you can use other pans and baking times according to the directions on the cake mix box). Bake for 30 minutes, or until toothpick inserted comes out clean.
• Let cool completely.

FOR THE BUTTERCREAM:

• Using a stand mixer fitted with the whisk attachment, whisk the butter until smooth.
• Whisk in the powdered sugar one cup at a time, adding a tablespoon of milk as well when the mixture gets too thick (crumbly). The milk should keep it smooth.
• After 4 cups of powdered sugar have been added, slowly pour in the melted chocolate while the whisk is still running.
• If needed, add more powdered sugar until desired consistency is met.

CAKE ASSEMBLY:

•  Cut both of the cakes in half (right down the middle of the cake). Set aside one half to save for later use.
• Layer the remaining 3 halves with buttercream. Chill (or freeze) until the buttercream is firm.
•  Frost the outside of the cake (if seeking to create a smooth outside layer, first apply a crumb coat and chill before applying the final-- smooth-- layer of buttercream).
•  Keep chilled until ready to serve.

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