I’m wishing toi another year
Of laughter, joy and fun,
Surprises, l’amour and happiness,
And when your birthday’s done,

I hope toi feel deep in your heart,
As your birthdays come and go,
How very much toi mean to me,
plus than toi can know.

I have 2 special treats for you^^
Hope u like:D

A special greeting
link
(click the link to find the surprise)

Last But not least:D
Here's Some yummy good chocolat cake^^

Heavenly chocolat Cake

Ingredients
chocolat Cake:
1 1/4 cups granulated sugar
1 cup acide, sure cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cacao powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt

chocolat Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream

Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped

chocolat Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup cacao powder
Seedless framboise marmalade

Directions


Preheat four to 350 degrees F.

For chocolat Cake: Mix granulated sugar, acide, sure cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer, table de mixage on low speed for approximately 2 minutes ou until combined. Scrape the bowl and add the flour, cacao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes ou until toothpick inserted in the center of the cake comes out clean. Set aside to cool.

For chocolat Mousse: Melt chocolat and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together lait and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolat mixture and stir until combined. Let chocolat mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolat mixture.

For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolat to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolat is incorporated. Set aside.

For chocolat Buttercream: In a casserole combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as toi go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer, table de mixage on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes ou until buttercream comes together and is smooth. Add melted chocolat and cacao powder. Whip until combined. Set aside.

For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic emballage, wrap lined 10-inch cake pan. Spread a thin layer of framboise confiture, marmelade on haut, retour au début of the cake. Spread a thin layer of chocolat ganache on the framboise marmalade. Spread a 2 1/2-inch thick layer of chocolat mousse on haut, retour au début of the ganache. haut, retour au début with the seconde layer of chocolat cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolat beurre cream on haut, retour au début of the cake. Spread a layer of chocolat ganache on top. Put the cake in the freezer for 1 heure ou longer. Remove from the freezer and gently pull cake out of the pan par pulling on the plastic wrap. Keep refrigerated until served:D

(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever toi are, I'll always make toi smile:D