Chocolate birthday cake

Latest comments and suggestions

Results 1-20

• Andrea

  01 November 2007

  Andrea rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Andrea

  01 November 2007

  Andrea commented on this recipe

  A great easy-to-make cake that the kids love!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maria

  01 November 2007

  Maria commented on this recipe

  I tried it on my son's birthday. All the guests were impressed. It was so tasty and soft. I make this cake very often.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SAIR

  19 November 2007

  SAIR rated and commented on this recipe

  

  Made this cake with my daughter for my Dad's birthday. I didn't use Wholemeal self-raising flour, but everybody commented on how lovely it was and asked for the recipe. Would definitley make again, especially for kids birthday cakes!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lindad4a

  16 December 2007

  lindad4a commented on this recipe

  I'm sure it's delicious... but I tried making it with gluten-free flour and it was a complete disaster! It looked and smelt marvellous when it came out of the oven - but crumbled (literally) as soon as I did anything more than look at it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lucetta

  06 January 2008

  Lucetta rated and commented on this recipe

  

  This is a lovely cake. I have made it twice now and it worked fantastically both times. Icing makes it very sweet though, so covered it in melted chocolate the second time and this seemed to suit both childrens and adult tastes better. The wholemeal flour seems to help keep the cake moist for longer (not that it lasts very long in our house).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fay

  11 January 2008

  fay rated and commented on this recipe

  

  One of the easiest cakes I've ever made. Didn't use the wholemeal flour and cake was still moist. Only used 220g of normal icing sugar for the icing and less water and there was more than enough to cover the cake. Will definitely make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fay

  11 January 2008

  fay commented on this recipe

  One of the easiest cakes I've ever made. Didn't use the wholemeal flour and cake was still moist. Only used 220g of normal icing sugar for the icing and less water and there was more than enough to cover the cake. Will definitely make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Christine Gordon

  12 February 2008

  Christine Gordon rated and commented on this recipe

  

  Have made this cake many times and seems to be better each time! So easy. I only use half the amount of the topping and it is plenty

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• joannepeake

  27 February 2008

  joannepeake commented on this recipe

  I don't agree that 1/2 amount of topping is sufficient - I tried this & it didn't cover the cake, but 3/4 is plenty. It makes great portion sizes for children. I used a dolly mixture sweet on each square which was much quicker. Great quick cake & very popular with children. A little goes a long way.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Wendy

  01 March 2008

  Wendy rated and commented on this recipe

  

  Made this cake today for a family birthday. Even the non-cake eater loved it! Tantalisingly moist and rich. I used normal caster sugar, cooking margarine and white flour and it was still yummy. Didn't do the topping, just topped with melted chocolate and my little boy added white chocolate buttons for that kitsch birthday effect! Perfect!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Collette

  09 March 2008

  Collette rated and commented on this recipe

  

  This is really good cake - moist and chocolatey. The icing is very sweet but the sponge isn't so it balances great. So easy - I would make again for sure.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah

  16 March 2008

  Sarah commented on this recipe

  I mae this for my nieces 13th birthday and it went down a storm, nice and moist. The icing was a little too sweet for the adults but the kids loved it. Doubled the receipe to accomodate a large family and it turned out great!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yun-Mi

  03 April 2008

  Yun-Mi commented on this recipe

  Want to make this for my son's birthday, but how much bicarbonate of soda should I use though?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah

  04 April 2008

  Sarah commented on this recipe

  I would suggest a level teaspoon full of bicarbonate of soda.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Giggles!

  14 April 2008

  Giggles! commented on this recipe

  I know this may sound daft, but I'm having difficulty in finding the right size tin! Where can I find one? Thanks!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mehdi72

  19 April 2008

  Mehdi72 commented on this recipe

  Giggles! It's not daft, you won't find a 18 x 28cm tin in the high street. Use a deep 9 inch square tin and bake for 35-40 minutes. I made two batches, once with the cocoa and one without for a double layer sponge. Didn't even last 2 days!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Giggles!

  23 April 2008

  Giggles! commented on this recipe

  Thanks very much for that! Will have a go!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BB

  28 April 2008

  BB commented on this recipe

  do you think this cake would be nice if it didnt have the icing as i am planning to decorate is another way. someone mentioned it wasnt so sweet.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kath

  25 May 2008

  Kath commented on this recipe

  Made this cake yesterday it was very popular, even managed to tempt my son away from his xbox with this. I used the wholemeal flour but didn't have any self raising so I added 2 teaspoons of baking powder. The reipe also doesn't give a quantity for the bicarbonate of soda so I used 1 tsp which seemed to work fine. I also used plain icing sugar.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4508/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 140g butter , plus extra for the tin
• 175g golden caster sugar
• 2 eggs
• 225g self-raising wholemeal flour
• 50g cocoa powder
• ¼ tsp bicarbonate of soda
• 250g natural yogurt

TO DECORATE

• 300g golden icing sugar , sieved
• 2 tbsp cocoa powder , sieved
• 1 tbsp butter , melted
• 3-4 tbsp boiling water
• 50g each white, plain and milk chocolate , broken into squares

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 12

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Un-iced

Ingredients

• 140g butter , plus extra for the tin
• 175g golden caster sugar
• 2 eggs
• 225g self-raising wholemeal flour
• 50g cocoa powder
• ¼ tsp bicarbonate of soda
• 250g natural yogurt

TO DECORATE

• 300g golden icing sugar , sieved
• 2 tbsp cocoa powder , sieved
• 1 tbsp butter , melted
• 3-4 tbsp boiling water
• 50g each white, plain and milk chocolate , broken into squares

Per serving

432 kcalories, protein 6g, carbohydrate 65g, fat 18 g, saturated fat 10g, fibre 3g, sugar 51g, salt 0.41 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.