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chocolate birthday cake

Birthday Chocolate Cake

Karon Grieve
An over-the-top chocolate cake with chocolate fingers, choccie shapes and topped with strawberries too
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course baking
Cuisine British
Servings 10 people
Calories 273 kcal

Ingredients
 

  • 20 g milk chocolate
  • 20 g dark chocolate
  • 125 g butter softened
  • 125 g caster sugar
  • 2 eggs
  • 1 tbsp golden syrup
  • 125 g self-raising flour
  • 2 tbsp cocoa powder sifted

Filling and frosting

  • 125 g chocolate mix of milk and dark
  • 10 tbsp icing sugar
  • 3 tbsp butter
  • 3 tbsp Nutella

Decoration

  • Chocolate finger biscuits
  • Strawberries and raspberries
  • Melted chocolate to drizzle
  • Scattering of sparkly crystal sugar
  • Candles!
Metric - US Customary

Instructions
 

  • Preheat oven to 190C/375F/Gas 5
  • Melt the chocolate in a double boiler or microwave and pour into a large bowl along with all the other cake ingredients and whizz together with your mixer until everything is well combined.
  • Divide the mixture into three small lightly greased baking tins, or use two 18cm/7” pans for a normal two layer cake. Bake for approximately 20 minutes or until a skewer comes out clean and the cake bounces back when you press it lightly in the centre.
  • Cool for 5 minutes before removing from tins and allowing to cool completely on a wire rack.
  • Melt the chocolate for the filling/topping (reserve a little for final decoration) and add it to a bowl along with the other ingredients and mix well to form a workable paste to your liking. Add more icing sugar as needed. Spread between layers of the cake and all over the assembled piece.
  • Chop ends off the chocolate finger biscuits so they are the correct height to stand around the side of the cake and press into place all around. Pile up the berries on top, drizzle with the remaining melted chocolate and scatter over the sugar, stick the candles straight into the strawberries.
  • Light the candles and sing your heart out!

Notes

This cake will keep for 2-3 days in an airtight container

Nutrition

Calories: 273kcalCarbohydrates: 46gProtein: 4gFat: 9gSaturated Fat: 6gTrans Fat: 1gCholesterol: 35mgSodium: 36mgPotassium: 142mgFiber: 2gSugar: 34gVitamin A: 77IUCalcium: 39mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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