My Patisserie

Chocolate Birthday Cake

Chocolate Birthday Cake

 Prep.Time: 30 mins
 Cook.Time: 90-120 min
 Difficulty: Medium
 Lots of Slices


 Mixing Bowl
 Wooden Spoon
 Palette Knife
 18cm/7" Square Cake Tin


 200g/8oz Self-Raising Flour
 200g/8oz Caster Sugar
 200g/8oz Butter or Spread
 50g/2oz Cocoa Powder
 4 Large Eggs

 for the filling
 100g/4oz Butter
 150g/6oz Icing Sugar
 Few drops of Vanilla Essence

 for the topping
 600g/1lb 5oz Milk Chocolate


Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Grease and flour cake tin.
Cream together half the butter and sugar until it is light and fluffy.
Beat in two of the eggs one at a time.
Mix half of the flour and cocoa together and gradually fold into the egg mixture.
Pour into the cake tin and bake in the centre of the oven for 45 minutes.
After this time, press gently on the centre of the cake if the crust springs back up the cake is done
If not, put the cake back in the oven for 5 minutes then check again.
Repeat until the cake is cooked.
Once cooked, turn it out onto a wire rack and leave to cool.
Repeat the above process with the remaining ingredients.
When both cakes have cooled, make the filling by creaming the filling ingredients together until soft and light.
Spread the filling over the base layer then place the top layer over the filling.
Break the chocolate into small chunks and place in a microwaveable dish.
Cook in microwave on full power until completely melted and no lumps remain.
Allow to cool for 5-10 minutes.
Warm the palette knife by dipping it into hot water.
Using the warmed palette knife, spread the chocolate over the cake.
If the chocolate is too runny, leave for a while longer then try again.
Once the cake is covered, allow to cool and set hard before adding writing icing.
Store in an airtight container until the celebration.

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