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Since starting a blog, I’ve started a tradition of making my own birthday cakes. Having a birthday gives me the excuse to make a recipe that’s a little more indulgent than normal. For my 18th birthday I had a peppermint cheesecake with a brownie crust (which I want to remake and make a few tweaks to for the cookbook I’m working on), for my 19th birthday I had a mocha cake, and for my 20th birthday this past Tuesday I made myself a chocolate cake with whipped chocolate buttercream. Note the common theme: chocolate.
The cake I made for my most recent birthday was actually a tweak on the basic chocolate layer cake I used for my mocha cake last year. This year I tested it with my Baking Mix and it turned out great! I tried to make a truffle-like middle filling for the cake layers, but that part didn’t turn out like I was hoping so you don’t get to see it yet. The frosting was everything I wanted, though, so that’s the recipe you’re getting today. It’s a whipped chocolate buttercream that is melt-in-your mouth awesome.
I asked my mom to get Breyer’s Vanilla Carb Smart to eat with the cake in interest of easy (I was already making my own birthday cake and I didn’t want to have to make ice cream too). Carb Smart is approved on the Trim Healthy Mama plan for occasional use; it’s sweetened with Splenda so I don’t like to make a habit of it (and I like my homemade ice cream better anyway), but it’s nice to be able to just pull it out of the freezer on a special occasion.
For my birthday meal I marinated deer steaks (backstrap, if you know what that means) and my mom grilled them. The marinade was great, and it might get posted eventually. It’ll definitely go in the cookbook. We also had roasted green beans and some butternut squash (stick within ½ cup portions with an S meal, Trim Healthy Mamas). Yummy!
I royally screwed up the candles on my cake. I didn’t want to put TWENTY candles on it (set the house on fire!), so I was going to just make the shape of the numbers on the cake with candles. I ended up using seventeen candles, so I probably would’ve just been better off making a more normal pattern with twenty candles instead of getting my numbers extremely off center on the cake. Haha… In the picture below, you may notice that the cake has a slice taken out of it already. That’s what happens when you’re a food blogger. Between dinner and dessert, I ran downstairs and photographed the cake. 😛
Have you made yourself a healthy birthday cake? Do share in the comments below!
You can find this recipe in my cookbook, Necessary Food.
- 1½ sticks (12 T) salted butter, room temperature
- ⅓ cup cocoa powder
- 2 tsp. THM Sweet Blend (or more, to taste)
- 1 doonk THM Pure Stevia Extract Powder
- ½ tsp. vanilla extract
- ½ cup heavy whipping cream (let this sit on the counter for thirty minutes before making the frosting so it's not super cold)
- Beat the butter, cocoa powder, sweeteners, and vanilla together until smooth. Add the whipping cream and beat until fluffy and thick. Leave the frosting at room temperature until you're ready to frost your cake as the frosting will firm up once refrigerated. This makes enough frosting to cover the outside of a two layer cake. If you want enough frosting for a filling layer as well, make a batch and a half.
THM Pure Stevia Extract Powder and Sweet Blend can be purchased from the Trim Healthy Mama online store.
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