Chocolate Birthday Cake

If you want to impress a loved one with the ultimate chocolate birthday cake, then this recipe is for you! You can make the icing ahead of time to save you time, or the honeycomb if using.

chocolate cake

Chocolate Sponge

200g unsalted butter, soft, plus extra for greasing

320g caster sugar

2 large eggs

240g plain flour

50g cocoa powder

1 ½ tsp bicarbonate of soda

1 tsp natural vanilla extract

1 pinch fine sea salt

120 g boiling water

120 g milk

150 g sour cream

1. Preheat the oven to 170°C. Grease sides and line bases of 2 cake tins (Ø 20 cm) with baking paper.

2. Place butter and sugar in mixing bowl then cream 30 sec/speed 4. Scrape down sides of mixing bowl with a spatula.

3. Add eggs and mix 15 sec/speed 5.

4. Add flour, cocoa powder, bicarbonate of soda, vanilla extract and salt then mix 30 sec/speed 4. Scrape down the sides of mixing bowl with spatula.

5. Add boiling water, milk and sour cream then mix 20 sec/speed 5. Scrape down sides of mixing bowl with spatula, then mix again 20 sec/speed 5.

6. Divide evenly between prepared tins. Bake for 35-40 minutes (170°C) until a skewer inserted in the centre comes out clean. Leave to cool in tins for 5 minutes before transferring to a wire rack to cool completely. Meanwhile, clean the mixing bowl and make the filling.

Filling

300 g double cream

30g icing sugar

1. Insert butterfly whisk. Place cream in mixing bowl and whip 45 sec/speed 3. If necessary, whip again at speed 3, stopping the motor and checking every 10 seconds until soft peaks form, avoiding over-whipping. Remove butterfly whisk, then transfer to a bowl and set aside in the fridge.

Chocolate Fudge Icing

100 g dark chocolate (70% cocoa solids) broken into small pieces

200g unsalted butter at room temperature

100g icing sugar

50g cocoa powder

1. Place chocolate in the mixing bowl and grate 8 sec/speed 10. Scrape down sides of mixing bowl with spatula, then melt 2 min/50°C/speed 1.

2. Insert butterfly whisk. Add butter, icing sugar, and cocoa powder, then mix 30 sec/speed 3. Scrape down the sides and lid of the mixing bowl with a spatula, then mix again 10 sec/speed 3.

3. Use as required to ice cakes or cupcakes.

Tip: Add 1 tsp Cointreau or any other liquor of your choice for a boozie version!

Icing and Decorating

200g fresh mixed berries

200g chocolate fingers

1. Once sponges are cool, spread one sponge with half of the reserved whipped cream then scatter with 80g mixed berries. Place another sponge on top, spread with a layer of chocolate fudge icing.

2. Spread the remaining chocolate fudge icing over the top and sides of the cake, then transfer to a cake stand and arrange chocolate fingers or any other chocolate decoration around the outside the cake. Finish with remaining 120g mixed berries on top, then serve or store in fridge until needed, removing 30 minutes before serving to bring back to room temperature.

Tip: You can also make a honeycomb and use it for decorating over the top; it makes it look really nice and delicious.