Chocolate birthday cake

Chocolate birthday cake

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(90 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Serves 12
We used colourful candles rather than artificial sweets to brighten up this tasty birthday cake

Nutrition and extra info

  • Un-iced

Nutrition: per serving

  • kcal432
  • fat18g
  • saturates10g
  • carbs65g
  • sugars51g
  • fibre3g
  • protein6g
  • salt0.41g
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Ingredients

  • 140g butter, plus extra for the tin

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 2 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising wholemeal flour
  • 50g cocoa powder
  • ¼ tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 250g natural yogurt

To decorate

  • 300g golden icing sugar, sieved
  • 2 tbsp cocoa powder, sieved
  • 1 tbsp butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3-4 tbsp boiling water
  • 50g each white, plain and milk chocolate, broken into squares

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.

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Comments (151)

choccake's picture
1

As my husband said "I'm cross because this is the first chocolate cake I've ever made that was not good". I made double quantities due to the recommendations of the reviews, but was sadly disappointed. The cake was not sweet enough to bring out the flavour of the chocolate, the texture was moist, but not in the way one wishes a good chocolate cake to be, and my children asked me to make my usual one next time, PLEASE.

choccake's picture
1

As my husband said "I'm cross because this is the first chocolate cake I've ever made that was not good". I made double quantities due to the recommendations of the reviews, but was sadly disappointed. The cake was not sweet enough to bring out the flavour of the chocolate, the texture was moist, but not in the way one wishes a good chocolate cake to be, and my children asked me to make my usual one next time, PLEASE.

poisondwarf's picture
5

Brilliant cake - made for my son's 9th birthday and iced with buttercream and a bought 'topper'. Went down a treat wih all concerned including adults.

edwinairl's picture

I'd like to make this for my daughter's birthday in two weeks time.

Can i ask a silly question though. I don't have a rectangle baking tin but I do have to baking trays for cookies....would it be possible to use one of these baking trays? would it rise over the tray an go all out of shape? it does say baking tin/tray on recipe.

mona1977's picture
5

Thanks Melanie.I did try this recipe.Turned out really well .Very nice combination of sweet icing and not so sweet cake.Will make it again.

mellie_mac's picture
5

I'm sure it would be fine in a 24x24 tin. I have made this recipe in several different sized tins, including 2 separate loaf tins, as muffins in a muffin tray and as small cupcakes in paper cases, and it always turns out great.

mona1977's picture
5

i want to make this cake for my son,s birthday . i have a brownies tin which is 24x24. can anyone please tell me if that will be ok for this cake thank you.

izzylivy's picture
5

Made this for my daughter's 5th birthday party. I did cholcolate butter icing instead with chocolate buttons & sprinkles scattered on top. When I served it, 12 kids & 8 adults were reduced to total silence!! All you could hear was "Mmmm". Winner!

westyorkshirelass's picture
5

Fantastic! I used fat free yoghurt (trying to kid myself that it will make it healthier!) and half the amount of icing as people have suggested and it turned out fab. I took it to work for a meeting and had so many requests for the recipe.

mlee3268's picture
5

Tried to make it yesterday for a small tea party. The cake turns out so moist and tasty and gone in an eye blink. I used half of the recommended icing, both the kids and the adults love it. Will become our family favourite.

sarahbadis's picture
4

I made this for my son's 10th birthday & it went down really well.

I bought, out of habit, Greek 0% fat Natural yogurt & thought the raw cake mixture was a bit thick & stiff but it turned out fine. The cake was soft & moist. I'll use normal natural yogurt next time to see if it makes a difference.

I would probably only make 2/3rds of the icing for the top next time but the kids loved it & said it needed more icing. I decorated with Smarties, but it needed more, according to my son.

I found a lasagne tin in Tesco which was 21 x 28 cms (£1.75 - bargin) & it was the perfect size.

marya15's picture

sounds good. will try.
a note on an earlier comment about using gkuten free flour - its not good for cakes, because gluten helps build the shape of any and every cake! I'm sure it'll work better if u include the gluten =)

fluffy's picture

This is the best cake ever. I have made this 4 or 5 times now and it disappears really quickly. I have a greedy family (and a large one) so I made double......and it didn't last any longer!It is lovely and moist and really easy to make. Because it has the yoghurt & the wholemeal flour I tell everyone its a "healthy" chocolate cake

the_little_chef's picture

I am new here, just started baking and really cooking 2 months ago.

I am so gonna bake this cake for my bf's birthday. I hope it will turn out nice like most of you said :) cheers

bowhay's picture

I am new here, but thanks to all who have left comments - I now am decided - this is the cake to make for hubbys birthday Saturday. Even managed to get the HAPPY BIRTHDAY candles. I will come back and let you know my thoughts - however all yours make me think I am going to luuuuurveeee it as much as most of you did!! ;-)

cheryladams's picture

I made this cake for my son's 2nd birthday party and it was a great success. Cutting it into squares before hand is great when there's loads of hungry kids who don't want to wait while you slice it up - also you can adjust the size accordingly to who's eating it! I made a ganache icing rather than the one in the recipe - heat 284ml double cream until almost boiling and then pour over 200g chopped dark chocolate and stir until smooth and glossy. It sets really well and doesn't run over the edge of the squares making it messy. My eldest son is diabetic and we found that the sponge was great for him as it wasn't too sweet and the wholemeal flour and yoghurt was healthy for everyone. Got loads of compliments and will definitly make again.

simoon's picture

Great recipe! The yoghurt definately helps to keep this cake moist and it seems to last ages!

Had more than enough icing too. Would recommend this cake recipe! Its really easy!!

angfen's picture
5

Delicious.... I left out the decoration and tasting yummy just the same.

mellie_mac's picture
5

This is a fantastic cake. I followed the recipe exactly, but I baked it in two loaf tins because I cut it up to make into a steam train cake for my son's birthday (an engine + 3 carriages) and iced it with my own icing (not the recipe above.) The cake was easy to make and delicious. I left it a day before icing (sealed in a container) and it was firm yet lovely and moist. Four days later, we are finishing off the last scraps and they are still moist and delicious. This is our new favourite chocolate cake recipe ... and the use of wholemeal flour is a good way to delude myself that it is healthy!

linnyoz's picture

the recipe states a quarter of a teaspoon of bicarbonate of soda

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