Keep on reading about my most memorable birthday cakes, go here to catch up on the story.

So now fast forward to March of my freshman year in college. It was my 20th birthday and it was just starting to sprinkle snow. Chase, just my friend at the time, came over to my dorm room and we were hanging out. He congratulated me on my birthday and then asked me why I wasn't celebrating it or having a party, I told him how I didn't really celebrate my birthday so he insisted on us doing something and drove me, while it was snowing, to Walmart to buy a cake. It was at that moment that I realized how much he actually cared for me because that was the sweetest gesture anyone had ever done. We got a cake and I remember it being a chocolate cake with chocolate icing, in case you didn't know I REALLY like chocolate. We came back to the dorms and my suite mates sang me the birthday song and we all ate cake. Later that night Chase and I kissed for the first time. Needless to say my birthdays have been eventful with both good and bad memories. This 30th birthday was also pretty eventful since I got to spend it in the Dominican Republic though I'm not sure if it's going to create a memory like these two others have. For these recipes I have reinvented the flavors of these two birthday cakes that have made an impact on my life. You certainly don't have to wait until your birthday to have them because really any day is a good day to have cake!

20th Birthday Double Chocolate Cake

Cake:

1 and 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 and 3/4 cups sugar

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 cup milk

1 cup strong coffee

Chocolate Buttercream:

3 sticks of unsalted butter, softened

1 cup cocoa powder, sifted

1 tsp instant coffee powder

3 cups powdered sugar

2 tbsp heavy cream

2 tsp vanilla extract

Chocolate Ganache: **optional

1/2 cup semisweet chocolate chips

1/3 cup heavy cream

Cake:

Preheat oven to 350F. Grease and flour two 9 inch pans.

Whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl. Set aside.

Using a stand mixer with a whisk attachment mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the milk and coffee and mix until well combined.

Pour the wet ingredients into the dry ingredients and beat on low speed until the batter is completely combined and not lumpy. The batter may be a little runny.

Divide the batter evenly between pans.

Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and set on a wire rack.

Allow to cool completely in the pan.

Buttercream:

Using stand mixer cream the butter, instant coffee and cocoa powder until it appears fluffy.

Add one cup of powdered sugar at a time and cream each addition until fully incorporated.

Add heavy cream and vanilla after 2 cups of powdered sugar have been mixed in.

Finish beating until it is creamy and fluffy.

If buttercream appears too dry add a bit more heavy cream, if it is too wet add a bit more powdered sugar.

Ganache:

In a microwave safe bowl combine chocolate chips and heavy cream, microwave on high in 30 second increments until fully melted. Transfer to small piping bag or squeeze bottle. Decorate cake to your liking and drizzle chocolate ganache on top to make the swirl design.