Chocolate birthday cake

Chocolate birthday cake

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(84 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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fayfumbs's picture
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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.

fayfumbs's picture
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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.

linda_cronin's picture
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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).

lindad4a's picture

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!

sknapton's picture
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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!

rayiasm's picture

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.

andy_pandy's picture
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A great easy-to-make cake that the kids love!

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