Blogoversary Chocolate Cake

  • Celebration Chocolate Cake | The Little Epicurean

    Blogoversary.  Blog Anniversary.  Blog Birthday.  Whatever you call it, I started The Little Epicurean  three years to this day back in May 2011.   And of course, to commemorate this special day I made a celebration chocolate cake (complete with 3 candles)!

    The Little Epicurean began in my parents’ pool house.  I had a simple point and shoot camera.  I shot all my photos on an old tv dinner tray I found in the garage (which I still continue to use today).  And I had a general understanding of photography and lighting from my old yearbook days in high school, but that was about it.  I had just moved from Chicago and back into parents’ house and I had absolutely no idea what to do.  To make the most of my time while I figured out my plan, I decided to start a blog.

    Celebration Chocolate Cake | The Little Epicurean

    Fast forward three years later and what started as a little hobby has turned into a fulfilling career.  During this time, I’ve met so many great people, been offered amazing opportunities, and found something I love to do everyday.

    I am so thankful for the support from my readers and visitors.  I cherish the emails I get from readers that have tried my recipes.  I am so touched whenever I am sent a photograph of the cupcake/cake/dish that someone has recreated.  I read every email and comment and I appreciate every like/heart/plus on social media.

    Celebration Chocolate Cake | The Little Epicurean

    Thank you for being a faithful reader (or for being a new visitor) and for allowing me to tell my stories and share my plate.  I started with five daily readers (my mom, boyfriend, boyfriend’s mom, and 2 best friends) and now I have thousands each day.   I’ve said it many times before– to me, sharing food is the best way to show people you care.  Each week I am happy to share my favorite foods with you.  I hope these recipes help bring happiness, laughter, and excitement in your kitchen and home.

    I wish I could invite you all to a big party (maybe one day) or at least mail everyone a slice of cake.  But since, I can’t… I just wanted to say THANK YOU from the bottom of my little epicurean heart.

    Julia Child once said, “a party without cake is just a meeting.” So it’s only fitting that I bring a cake to this party.  I made a simple yellow cake and frosted it with an easy whipped dark chocolate ganache.  I topped the cake with fresh strawberries, blackberries, and raspberries.  For added texture and crunch, I sprinkled crushed pistachios on top.  And of course, three candles so I can make a wish.

    Celebration Chocolate Cake | The Little Epicurean

    Celebration Chocolate Cake

    Julia Child once said, "a party without cake is just a meeting." This is the perfect cake for any party, celebration, or random Wednesday.

    Yield: makes 4 layer 6-inch cake


    Yellow Cake:

    • 2 3/4 cups cake flour
    • 1 Tbsp baking powder
    • 1/2 tsp fine sea salt
    • 1 cup unsalted butter, room temperature
    • 1 1/2 cup granulated sugar
    • 4 large eggs, room temperature
    • 2 large yolks, room temperature
    • 1 1/2 tsp vanilla extract
    • 3/4 cup plain low-fat yogurt

    Cake Syrup: (optional)

    • 3 Tbsp whiskey of choice
    • 3 Tbsp simple syrup

    Whipped Chocolate Ganache Frosting:

    • 10 oz dark chocolate
    • 1 1/2 cup heavy cream


    • Chopped pistachios
    • Strawberries
    • Blackberries
    • Raspberries


    Yellow Cake:

    1. Preheat oven to 350 degrees F.  Line two 6-inch cake pans with parchment paper. Lightly butter and set aside.
    2. In a large bowl, whisk together cake flour, baking powder, and salt.  Set aside.
    3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth.  Add sugar and mix until incorporated.  Add eggs one at a time, mixing on low speed.  Make sure each egg in incorporated before adding the next.  Follow with two egg yolks and vanilla extract.
    4. Add 1/3 of flour mixture.  Mix on low speed until almost combined.  Add half of yogurt.  Mix until almost combine.  Alternate adding flour and yogurt, ending with flour mixture.  Mix until there are no longer and streaks of flour.
    5. Divide batter evenly between prepared 6-inch cake pans.  Smooth out tops to ensure an even cake surface. Bake for 40-45 minutes until toothpick inserted in center of cake comes out clean.  Cool cakes in pan for 10 minutes before inverting onto a wire rack to cool completely.

    Cake Syrup:

    1. Combine whiskey and simple syrup.  Use to moisten cake during assembly.  Moisten cake using a pastry brush.

    Whipped Chocolate Ganache Frosting:

    1. Place chopped chocolate in a large bowl.
    2. Bring heavy cream to a simmer.  Either place cream in a small sauce pot and heat over medium heat, or alternatively, heat cream in the microwave.  Pour hot cream over chocolate.  Cover boil with plastic wrap and let sit for 3 minutes.
    3. Remove plastic wrap and stir ganache until homogenous.  Cover with plastic wrap (let plastic wrap touch chocolate to prevent condensation formation).  Every 30 minutes stir ganache until ganache has thickened to a pipeable consistency.
    4. Place ganache in the bowl of stand mixer.  Using a whisk attachment, whip on medium speed until ganache is airy and fluffy.


    1. Slice each cake into two layers so you end up with four layers of yellow cake.  Place one layer of cake on a cake stand or cake plate.
    2. If desired, lightly moisten the cake layer with cake syrup using a pastry brush.
    3. Spread about 1/3- 1/2 cup of whipped ganache atop the first layer.  Place another cake layer on top of ganache.  Moisten with cake syrup, top with ganache and spread into an even layer.  Repeat and continue until you have used all the cake layers.
    4. Spread whipped ganache on the sides of the cake.  Smooth the top of the cake and finish by smoothing the sides of the cake with an offset spatula.
    5. Garnish with the cake with fresh berries and chopped pistachios.  Keep cake stored in the fridge until ready to serve. Let cake sit at room temperature for at least 15 minutes before serving to allow ganache and cake to soften.

    The Little Epicurean

    Celebration Chocolate Cake | The Little Epicurean

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    This looks so yummy! Now I want cake!

      Maryanne Cabrera

      Thanks M! July is almost here… I’ll have a cake ready for you :)


    What a beautiful cake for your 3rd blog anniversary! I’m always up for cake and a celebration! Here’s to many more. Your food and pics look gorgeous! :)

    Lokness @ The Missing Lokness

    Happy Blogiversary! Thank you so much for sharing your life and amazing recipes with us! A chocolate cake is definitely the way to celebrate! Your cake is beautifully decorated. I love those chopped pistachios on top. CUTE!

      Maryanne Cabrera

      Thank you Lokness! Regardless of the question, chocolate is always the answer! Thanks for stopping by :)

    Shiran @ Pretty. Simple. Sweet.

    This cake is stunning!


    happy anniversary! lovely cake!

    Charlotte Valerie

    this cake looks amazing! very beautiful! definately gonna try it :)


    Happy anniversary! Maryanne, and may God bless you with many more blogging years ..


    Dear little epicurean

    Congratulations on completing 3 years of blogging. What a lovely post and an equally lovely cake. Keep up the good work and best of luck for the future.



    Oh, my goodness. The cake is so beautiful. It looks professionally made.


    this is gorgeous!!! Bravo!!!

    Traci @ Vanilla And Bean

    Hi Maryanne,

    Happy blogoversary to you! Your site is beautiful as is your cake. I really love the addition of a whisky simple syrup to a butter cake. And oh am I a whiskey fan… Thank you for this delicious recipe and your stunning photographs! Can’t wait to bake!

      Maryanne Cabrera

      Hi Traci! Thank you so much! I love whiskey (and I try to incorporate it into desserts as much as I can!). Hope to see you around again :)

    Vanessa Macapagal

    Hello! I stumbled upon your blog whilst looking for a cool-looking cake recipe for my birthday (which is today! :D). I tried baking this cake and it turned out OH-SO-AMAZING! Really! I’m not a fan of too-sweet things and I was really glad that the yellow cake wasn’t too sweet at all. It was my first time baking a 4-layered cake and just…I’m just really happy with this cake. Thank you for sharing your recipe! :D

      Maryanne Cabrera

      Happy Birthday Vanessa! Thank you so much for trying out the recipe. I’m glad you enjoyed it! :)

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