Pastry
Birthday Cake - Chocolate
Birthday Cake - Chocolate made with self-raising flour, cocoa powder, caster sugar and butter. The recipe serves 8; change the portions and units below and the amounts update.
- Serves 8
Method
Preheat oven to 180ºC 350ºF Gas 4 and boil water.
Grease two sandwich tins and line the bases with circles of greased greaseproof paper.
Sieve flour, cocoa and a pinch of salt.
In a small pan break the lesser amount of chocolate into small pieces.
Add the sugar, butter, condensed milk, & water. Stir until melted and smooth.
Stir this mixture into the flour and cocoa until it is well incorporated.
Pour equally into cake cake tins, and bake for 25 - 30 minutes.
When ready the top of the cakes will feel firm.
Chop up remaining chocolate and heat the cream but do not boil.
Pour over chocolate and beat either by hand or with an electric mixer until thick and glossy.
Pour some over one cake a spread with a palate knife, place the other cake on top.
Pour ganache over it using a palate knife to spread the overspill over the sides.
Allow to set for a couple of hours, decorate with candlesticks.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- You can pipe Happy Birthday onto the set chocolate surface of this cake but it looks good just with the candles.
- You van use cake flour with 1/2 teaspoon baking powder and 1/2 teaspoon baking soda if you prefer.
- Use buttermilk instead of condensed milk if you prefer.
Shopping list for 8 portions
Dairy & eggs
Baking
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “Birthday Cake” and the original recipe card.
