Chocolate birthday cake

Chocolate birthday cake

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(85 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 12

We used colourful candles rather than artificial sweets to brighten up this tasty birthday cake

Nutrition and extra info

Additional info

  • Un-iced
Nutrition info

Nutrition per serving

kcalories
432
protein
6g
carbs
65g
fat
18g
saturates
10g
fibre
3g
sugar
51g
salt
0.41g

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

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 18 x 28cm cake tin or tray. Put the butter and sugar into a bowl; beat together with electric hand beaters until light and fluffy. add the eggs a little at a time, beating well between each addition.
  2. Sieve the flour, cocoa and bicarbonate of soda into the bowl, then tip in any bran left in the sieve. Pour in the natural yogurt. Stir everything to a smooth mixture and spoon into the prepared tin. Bake for 20-25 mins until just firm and shrinking away from the sides of the tin. Cool in the tin for 5 mins, then turn onto a wire rack to cool completely.
  3. For the icing, sieve the icing sugar and cocoa into a bowl, then pour in the butter and 2 tbsp just-boiled water. Stir together to a smooth, spreadable consistency. if it’s too stiff, very carefully add a little more boiling water, drop by drop.
  4. Spread the icing over the top of the cake, using a palette knife dipped in hot water. Will keep in an airtight container for up to 1 week.
  5. Melt the chocolates in three different bowls in the microwave on High for 1 min or over a pan of simmering water. Spoon the melted chocolates into three plastic disposable piping bags. Snip the ends off and pipe 12 simple shapes on top of the cake. Leave to set. Just before serving, cut the cake into 12 squares and push in the candles.

Recipe from Good Food magazine, July 2007

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Comments

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watchstrap's picture

Made this today for my son's 10th birthday party to slice, wrap and give out for kids to take home. Thought it worked well as it was easy to slice and not all sticky and squedgy like shop party traybakes.
I made it with 50/50 wholemeal and white SR flour and used Green and Blacks cocoa powder as I find this more chocolatey than cheaper brands. Decided to swap topping for a choc fudge topping using melted butter, cocoa, milk and icing sugar. Decorated with grated Cadburys Dairy Milk and 3 tubes of smarties. Cooked in 9' square silicone tin and it needed an extra 10 mins.
It looked the business and would make again. Simple and easy. Tastes very moist and not too sweet. If you dislike the super sweet death by chocolate style cakes then try this recipe. A nice balanced cake for adults and children.

fairystoryteller's picture
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I used white self raising flour and an old recipe of Katie Stewart's for chocolate fudge frosting (having read the comments about the icing I thought I'd stick to my tried and tested recipe). I made the cake for a colleague's birthday - everyone really liked it and I thought it was lovely too. I give this recipe four stars, but with my amendments it would be a five star cake.

Amymum22's picture

Hi There ! , in the recipe it says " Natural Yoghurt" , what do they mean by this & what type of yoghurt would i use ?

Please i need answers ! Thanks

cazhgs's picture

You can buy natural yogurt from most supermarkets, it will say natural yogurt on the carton. I would think natural greek yogurt would be good.

georgies_mum's picture

a fab cake especially for kids parties as cuts into 12 squares, its not too sweet and the yogurt makes it so moist, it cuts nicely and is not too crumbly. keeps for a couple of days but best eaten fresh. I was not too optimistic the first time I made it, the batter looks a bit unappetising, but persevere! I would recommend you use the cake tin size as directed, I tried to be clever and make a loaf shape and was a complete disaster, I find a silicone 'tin' perfect for this. I haven't deviated from the ingredients listed, but have made it 6 or 7 times in the right tin and always had great results. I didn't get on with the topping either, I melt a couple of bars of chocolate and decorate with dolly mixtures and popping candy ( at the last minute) looks fab with candles and a sparkler or 2!

emmajane7's picture

This is a firm favourite in our house. I have been using it as the basis for my children's and niece's birthday cakes for the last 6 years. Doubling quantities when necessary and baking in a deep round or square tin, then filling with buttercream and decorating. I use white SRF as I never think ahead to buy wholemeal. It has a lovely taste, not too sweet and is lovely and moist. It is light, yet a good density for carving if you are making a novelty cake.

blurpyblurp's picture

I've made this a couple of times previously using normal SR flour, etc. The cake turns out fine as usual but for some reason the icing was too sticky so it didn't spread nicely on the cake. Need to add more water than suggested to the icing to make it nice and smooth

zandra1968's picture

This is a lovely cake, but I changed it a bit: use half wholemeal and half white self raising flour. Because I couldn't find self raising wholemeal, I added one big teaspoon of baking powder too. The mix was very thick at the end so I added lots of milk until it was smooth and more mixable. Then I put it in the oven, very sceptical about its likely success. But it was delicious!

aishaquadir's picture

All I can say is that if you make this for someones birthday, it's not going to be a very happy birthday for them.
I swapped the wholemeal flour for regular self-raising, added melted chocolate to the batter and it still did not turn out as well as I had hoped. Definitely not sweet enough and fairly dry.
Although, when fresh from the oven it does go down a treat with vanilla ice-cream!

donnamatley's picture

I'm made this tonight, smelt lovely, followed recipe, cake has sunk in the middle, don't know what went wrong

allyw97's picture

Could you use double cream instead of natural yogurt?

666awy's picture

Gorgeous cake. Light and very tasty. Make it even more choctastic by chopping up a bar of dark choc (I used Green & Black's 85%) and adding that to the mix plus a couple of tablespoons of Cointreau. Yummmmmmmmmmm !

juliaprior's picture
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Great cake. My son has requested this cake for his birthday for the last 3 years! Always goes down a treat. The wholemeal flour gives a good texture.

emmaj1983's picture
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as a bit of a disaster in the kitchen I find simple - idiot proof recipes hard to come by and was relieved to come accross this easy recipe to make my sons birthday cake this year. He was so pleased and surprised he asked if I had brought it! Thumbs up from me. Completely dummy proof :)

abbielouise123's picture
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wonderful however i dont use golden caster sugar or wholemeal flour but i did a bakeoff at school using this recipe and i came 2nd and got 10 out of 10 for taste cant get better than that i think its the yogurt which makes it so delicious now going to be making it for my teacher as its last day of term

juliebahrain's picture
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Not chocolately enough for us! I agree that as quite plain cake it would be suitable for young children. Made in a 7"x7" square tin so it was deep and I had to cook it for twice the amount of time. I found the icing needed a fair bit more water than specified. Overall a pleasant, easy to make cake but nothing spectacular.

isa2122's picture
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I made this cake for mother's day and everybody enjoyed delicious!
But I confess I had some doubts: the coverage needed much more water than the recipe demanded, the coverage was difficult to extend and much thicker than it seemed in the picture. Also did not find self raising wholemeal flour and had to use self raising white flour. Can you tell me how much I would have to use of baking powder in wholemeal flour?
Oh, very well and resulted in a square 20x20cm.

ctp1234's picture
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The easiest cake Ive made so far. Instead of piping on shapes, I just grated a few blocks of milk and white chocolate across the top of the cake, went down a treat :)

clevedonacu's picture
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I love this recipe. It's easy to make and delicious. I've used it as a birthday cake for my two children for the last 3 years! It's that good!

allensumi's picture
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I make lots of different cakes and decided to try this one for a joint birthday for my husband and a friend.Made a ganache instead of icing as suggested by someone in comments and it was lovely but the cake itself was awful.Tasted like a "diet" cake.Had to apologise for it tasting so yuk even though it looked lovely.Gave most of it to my chickens.

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