Easy Chocolate Birthday Cake

Apr 1, 2013 by

Chocolate cakes are a favorite and with good reason. They are delicious, can be casual or formal, rich and luscious or simple and quick.

A simple chocolate sponge with chocolate buttercream is the best birthday cake. Chocolate cakes are a favorite with good reason. They are delicious, could be casual or formal, rich and luscious or simple and easy. Your chocolate cakes, whether intended for a cocktail party dessert, a birthday or simple snacks for that kids, can be as pretty as they are tasty.

This can be a three tier chocolate sponge cake sandwiched with chocolate buttercream. The edges and top have been covered inside a thin layer of chocolate buttercream. A single row of piped stars round the top hold the large chocolate buttons plus some pink sprinkles complete the cake. You could utilize different colour sprinkles for a boy or something like that more sophisticated for an adult.

Easy Chocolate Birthday Cake

Easy Chocolate Birthday Cake

Ingredients

  • 4 oz caster sugar
  • 4 eggs
  • 3 1/2 oz self-raising flour
  • 1 oz cocoa powder
  • 1 1/2 oz unsalted butter, melted
  • 1 tsp vanilla extract
  • For the icing
  • 12 oz top quality plain chocolate, broken into pieces
  • 8 oz unsalted butter
  • 3 1/2 oz icing sugar, sifted

Method

  • Preheat oven to Gas 4 / 350F / 180C. Grease a 20cm spring-form cake tin and line the bottom with greaseproof paper or similar.
  • Put sugar and eggs inside a heatproof bowl set over a saucepan of simmering water. Utilizing an electric whisk, whisk until thick and foamy and also the whisk leaves a trail within the mixture (approx 5-10 mins).
  • Sift the flour and powered cocoa into the mixture and carefully fold along with the melted butter and vanilla until well combined.
  • Pour the mix into the cake tin and bake for 25 mins until risen and firm to the touch. Allow to cool in the tin for 5 mins after which turn out on to a wire rack and then leave to cool.
  • Next is the icing. Melt the chocolate and butter inside a heatproof bowl set over a pan of gently simmering water. Remove from heat and beat within the icing sugar. Set aside for cooling and then chill for 1 hour until thickened.
  • Slice the wedding cake in half horizontally and use half the icing to sandwich together again. Use the remaining icing to pay for the top and sides of the wedding cake.

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