Monday, 9 June 2014

Chocolate birthday cake

Recipes which in-cooperate chocolate are the recipes I blog about the most. I love chocolate, eating it in bars, in fudge, biscuits, bars, ice-cream and my favourite cake. There are so many wonderful recipes for chocolate cake and I'm always happy to try a new chocolate recipe. This recipe for chocolate birthday cake is from the lovely comprehensive book from Jo Wheatley's A Passion For Baking. There was not birthday or special occasion for the reason why I made this cake, but who needs an excuse to make a chocolate cake? I love the velvitiness and ricchness of the chocolate ganache recipe and I will use this again. I topped the cake with mini eggs, whilst the shops were still selling them which added a crunchy chocolate texture to the mouthfuls of the luxurious chocolate cake. I must add that this cake is rich, light and moreish.

Here is how my chocolate cake turned out:
Chocolate birthday cake

Chocolate birthday cake

Butter and eggs

Coco added

Choc melted

Chocolate added to cream

Chocolate and cream melting. 

Recipe for Chocolate Birthday Cake
225g unsalted butter, softened
225g caster sugar
4 large eggs, beaten
1 tsp vanilla extract
200g self-raising flour
1/2 tsp baking powder
1/2 bicarbonate of soda
30g cocoa
2 tbsp full-fat milk
100g good-quality dark chocolate, melted

200g dark chocolate
100 milk chocolate
250ml double cream

1 large packet of Maltesers (I used mini eggs)

You will need 2 x 20cm sandwich tins, greased and the bases lined with buttered baking parchment.

Preheat the oven to 180oc/160oc fan oven/350oF/gas mark 4.

In a bowl of a free-standing mixer, cream the butter and sugar together until pale, light and fluffy. Gradually add the beaten eggs and vanilla extract. Add the flour, baking powder, bicarbonate of soda, cocoa and milk, then mix until combined. Add the melted chocolate and mix again until smooth.

Divide equally between the prepared sandwich tins, spread level and bake on the middle shelf of the preheated oven for about 22-25 minutes until golden and a skewer comes away clean when inserted into the middle of the cakes. Turn the cakes out of the tins onto a wire cooling rack and leave until cold.

To make the ganache, finely chop both the dark and milk chocolates and tip into a saucepan along with the double cream. Set the pan over a low heat to melt, stirring constantly until smooth. Pour the ganache into a shallow dish, cool and then chill to firm.

To assemble the cake, place one of the cakes on a cake or serving plate and spoon half of the ganache on the cake and spread. Then scatter with crushed Maltesers.

Cover the top of the second cake layer with ganache, spreading it smoothly with a palette knife. Sandwich the two cakes together and finish off with a good scattering of Maltesers. 



  1. Yum! The perfect chocolate hit :)

  2. yum..choc and more choc....iIve got jo's book, haven't given this one ago yet. I'm now very tempted!


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