Best Chocolate Birthday Cake

🎂 Birthday Cake Series: Cake 2 of 3!

"One eye, one cake, 100% Monster-approved 👁️💚🎂" 

🥳Here’s a peek at how I made a Mike Wazowski cake for my 5-year-old grandson’s birthday request 🎂— a big fan of Monsters, Inc., and an even bigger fan of chocolate cake 💚🍫

🎂I’ve been making scratch birthday cakes for my kids since they were born — and now, the tradition continues with my grandkids 🌟

The mess was real, the joy was monstrous, 👁️💚and the tradition of baking for my grandkids? Stronger than ever❣️

For this Mike Wazowski cake, I used my homemade chocolate cake recipe (want it? Ask in the comments!) and baked the batter in two stainless steel mixing bowls to get that perfect round monster eye shape. 👁️

Pro tips from my kitchen to yours:✔️ I baked the cakes two weeks ago and froze them — they freeze beautifully and make assembly a breeze!✔️ Frozen cakes are less fragile and much easier to decorate. 

 ✔️Food styling tip: spin the plate on a cake turn table  to make decorating easier. ✔️ I used whipped cream and powdered sugar tinted with green 💚 food coloring as the frosting, plus sprinkles, gels, and candy for those monster details.✔️ This cake can be assembled the day before the party — stress-free and still show-stopping!

💬 “Tag a Monsters, Inc. fan who needs this cake in their life!”

Want my chocolate cake recipe that’s been a family favorite for decades? Drop a 🍫 in the comments!

💚 "From my kitchen to his heart — that's the real magic."

En-JOY and keep making magical memories around your table❣️💚👁️💚❌⭕️

Best Chocolate Cake Recipe

2 cups all-purpose flour

1 ½ cup sugar

¾ cup unsweetened cocoa powder

2 teaspoons espresso powder

]2 teaspoons baking powder

1 ½ teaspoon baking soda

1 teaspoon salt

1 cup buttermilk *

½ cup avocado oil*

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water

Pre-heat oven to 350°F

Spray 2 (9-inch round cake pans or stainless steel bowls) with non-stick spray; line bottom of pan with parchment paper.

In a large bowl combine flour, unsweetened cocoa powder, sugar, baking powder, baking soda, espresso powder and salt; set aside.

In a large bowl of an electric mixer, on medium speed,  add one at a time milk, avocado oil, eggs and vanilla extract. Reduce speed and carefully and slowly add boiling water until combined. Mixture will be liquidly. Pour batter into prepared bowls/pans.

Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean.

Let cool in pan 10 minutes and carefully revert cake onto cooling rack.

Use after cooled or freeze 10 minutes before assembly or cakes can be frozen up to 1 month.

Wrap in plastic wrap and large plastic storage bag.

*TIPS- Don’t have buttermilk? Just make your own by adding 1 teaspoon lemon juice or vinegar to 1 cup of whole milk.

- to substitute avocado oil, use olive oil or melted coconut oil.