Go Back Email Link
–+ servings
one slice of chocolate cake with sprinkles between two fingers

Nostalgic Israeli Birthday Cake

Author Rachel
Prep Time 10 minutes
Cook Time 35 minutes
Yield 30 squares
Print Pin Recipe

Description

Homemade cakes have a unique flavor and texture that you can't get from store-bought cakes, and they can be a great way to create memories that will last a lifetime.
Kosher, Dairy

Equipment

Ingredients

The cake:

  • 2 sticks (220 grams) butter plus a little more for greasing the pan
  • 2 1/2 cups (500 grams) granulated sugar
  • 1 1/2 cups (360 ml) water
  • 1/4 cup (40 grams) sifted cocoa powder plus a little more for dusting the pan
  • 1 teaspoon (5 grams) baking soda
  • 3 large eggs lightly beaten
  • 2 1/2 cups (350 grams) all-purpose flour
  • 2 teaspoons (8 grams) baking powder
  • 1/4 teaspoon instant coffee powder (regular or decaf) optional
  • 1/4 teaspoon salt

The frosting:

  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) butter
  • 2 Tablespoons (30ml) whole milk
  • 2 Tablespoons (20 grams) cocoa powder
  • 1 teaspoon vanilla extract
  • sprinkles

Instructions

The cake:

  • Preheat the oven to 325°F/160°C.
  • Heavily grease the pan with butter and dust with cocoa powder.
  • In a large saucepan over medium heat, melt the butter, sugar, water, instant coffee, and sifted cocoa powder. Bring to a gentle boil.
  • Turn off the heat and add baking soda (the batter is going to rise for a second and that's OK).
  • Add the eggs and beat fast and strong (otherwise, you're going to end up with a chocolate omelet).
  • Sift together flour, baking powder, and salt and add to the mixture. Mix well until there are no lumps.
  • Pour the batter into the prepared cake pan and bake for 25-35 minutes until the cake is firm, and a skewer comes out almost completely dry (with moist crumbs). Cool completely before frosting.

Frosting:

  • Heat all the frosting ingredients until the mixture turns into smooth chocolate syrup.
  • Pour over the cake. Let it sit for 10 minutes, decorate or sprinkle on some sprinkles!

Notes

Storing:
Room temperature: If you plan to eat the chocolate cake within a few days, you can store it at room temperature. Place the cake on a plate or cake stand and cover it loosely with plastic wrap or aluminum foil.few days, you can store it at room temperature. Place the cake on a plate or cake stand and cover it loosely with plastic wrap or aluminum foil.
Refrigerator: If you need to store the chocolate cake for a longer period of time, you can keep it in the refrigerator. Tightly wrap the cake in plastic wrap or aluminum foil, or place it in an airtight container. The cake will stay fresh in the refrigerator for 3-5 days. Let it come to room temperature before serving. 
Freezer: If you need to store the chocolate cake for an extended period of time, you can freeze it without the frosting. Tightly wrap the cake in plastic wrap or aluminum foil, or place it in an airtight container. The cake will stay fresh in the freezer for up to 2-3 months.
To thaw a frozen chocolate cake, place it in the refrigerator for several hours or overnight until it is fully thawed.
Tried this recipe? Tag@mamalivingabroad