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Mega Chocolate Birthday Cake

Mega Chocolate Birthday Cake

Mega chocolatey birthday cake topped with even more chocolate!

Ingredients

  • Buttercream

  • Decoration

Directions

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I apologise for not posting anything for a few weeks but I haven’t been baking for a while. However this past weekend it has been my sisters 16th birthday, mum and dads wedding anniversary and my 21st so I have had plenty of opportunity to get baking again and made my own chocolate birthday cake for the first time.

Mega chocolate birthday cake

I absolutely love chocolate so if there is any cake that sums me up, this is it. I found a few photos on Pinterest for inspiration and then took all my favourite parts from each cake.

Mega chocolate birthday cake

Here is the recipe for the chocolate layer cake from the Primrose Bakery cupcake book.

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Step 1
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Pre heat oven to 170c (fan),190c/375f/gas mark 5. Grease and line three 20cm cake tins with greaseproof paper. I used ‘Cake Release’ instead which is amazing and makes it so easy to get the cake out of the tin later.

Step 2
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Break the chocolate into pieces and place in a microwave-safe bowl, melt on a medium setting in 30-second bursts until completly melted, stiring well in between. Alternatively use a bowl over a saucepan. Set the bowl to one side to cool.

Step 3
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In a large mixing bowl cream the butter and sugar until it is pale and smooth, which should take 3-5 minutes using a electric hand mixer. Put the egg yolks in a separate bowl and beat for several minutes. Slowly add the egg yolks to the butter mixture and beat well. Add the chocolate to this mix and beat again.

Step 4
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Combine the flour, baking powder, bicarbonate of soda and salt in a seperate bowl. Combine the milk and vanilla in a jug (don’t worry about the amount of milk like we did. It seems like a lot but it works out in the end). Add one third of the flour to the creamed mix and beat well. Pour in one third of the milk mix and beat again. Repeat these steps until all the flour and milk has been added.

Step 5
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In a clean bowl whisk the egg whites until soft peaks start to form. Carefully fold the egg whites in to the batter using a metal spoon, being careful not to beat the air out of the whites. Divide between tins and bake for 30mins.

Step 6
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Buttercream

Melt the chocolate in a bowl or plastic jug in the microwave until smooth and a thick pouring consistency. A general guide would be to heat at 30 secs intervals on medium, stirring in between, to avoid burning the chocolate. Leave to cool slightly.

Step 7
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Beat the butter, sugar, milk and vanilla with an electric hand beater in a bowl until smooth. Add the melted chocolate and beat until thick and creamy. If it's too runny you can beat it or allow it to cool slightly.

Step 8
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Assembling the Cake

Put the bottom layer on a cake board and spread about 2 tablespoons of the buttercream onto it. Then add the second layer and do the same before adding the top layer.

Step 9
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Cover the sides with buttercream and stick the chocolate fingers all the way round it before it sets.

Step 10
Mark as Complete

Use a piping bag with a star tip to pipe swirls on the top starting from the middle out. Add the chocolate stars to finish.

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  • 1,072 Views
  • 2 hrs
  • Serves 12
  • Medium
  • 170°c

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Ingredients

Adjust Servings:
230g Dark Chocolate
170g Unsalted Butter
350g Light Brown Sugar
3 Eggs
370g Plain Flour
1.5 tsp Baking Powder
1.5 tsp Bicarbonate of Soda
1/2 tsp Salt
500ml Semi Skimmed Milk
2 tsp Vanilla Extract
Buttercream
170g Dark Chocolate
225g Unsalted Butter
1 tbsp Semi Skimmed Milk
1 tsp Vanilla Extract
250g Icing Sugar
Decoration
1 bag Milky Way Magic Stars
2 boxes Cadbury Chocolate Fingers
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Cornflake Cakes
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