Chocolate birthday cake
A birthday calls for a special treat, and what could be more celebratory than a rich and decadent chocolate cake? Whether you're celebrating a milestone or simply indulging in a sweet moment, this chocolate birthday cake is sure to delight your taste buds and leave you craving for more. With its moist layers, creamy frosting, and irresistible chocolatey flavor, this cake is the perfect centerpiece for any birthday celebration.
This indulgent chocolate birthday cake is the ultimate treat for any chocolate lover. With its moist and tender crumb, rich chocolate flavor, and creamy frosting, it's sure to make your special day even more memorable. So go ahead, treat yourself or your loved ones to a slice of chocolatey goodness and celebrate in style!
This is a very easy homemade chocolate birthday cake recipe. We used colored candles instead of artificial sweets to brighten up this delicious birthday cake.
How To Make Chocolate birthday cake Recipe
ingredients
140 grams of butter, plus extra for the tin
175 grams of golden fine sugar
2 eggs
300 grams of golden powdered sugar, sifted
2 tablespoons cocoa powder, sifted
1 tablespoon butter, melted
3-4 tablespoons of boiling water
225 grams of self-raising whole wheat flour
50 grams of cocoa powder
¼ teaspoon bicarbonate of soda
50 grams of white, plain, and milk chocolate, divided into squares
250 grams of natural yogurt
Method for the birthday cake
Preheat the oven to 180°C/fan 160°C/gas 4. Grease the base of an 18 x 28cm cake tin or tray. Put the butter and sugar in a bowl. Beat them with electric hand beaters until light and fluffy. Add the eggs a little at a time, beating well between each addition.
Sift the flour, cocoa, and baking soda into the bowl, then add any bran remaining in the sieve. Pour in natural yogurt. Stir everything until smooth, and pour into the prepared pan. Bake for 20–25 minutes until set and pulling away from the sides of the pan. Cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.
To prepare the frosting, filter the powdered sugar and cocoa into a bowl, then add the butter and two tablespoons of boiling water. Stir together to obtain a smooth, spreadable consistency. If it is too hard, very carefully add a little boiling water, drop by drop.
Spread the cream on the surface of the cake using a knife dipped in hot water. They will keep in an airtight container for up to one week.
Melt the chocolate in three different bowls in the microwave on high for one minute or over a pot of simmering water. Pour the melted chocolate into three disposable plastic bags. Trim the ends, and then form 12 simple shapes on top of the cake. Leave to set. Just before serving, cut the cake into 12 squares and insert candles into them.
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