Chocolate birthday cake

Chocolate birthday cake

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(92 ratings)

Prep: 20 mins Cook: 25 mins


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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  • 140g butter, plus extra for the tin



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

  • 175g golden caster sugar
  • 2 eggs



    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

    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 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
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…


  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, questions and tips

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26th Mar, 2011
I ROCK!!!!!!!! WOOHOO!!! OH yeah, its ma birfday, oh yeah, its my birfday, its ma birfday! WOOHOO EVERYONE! WOOHOO!!!!!! :):):):):):):):):):):):)
26th Mar, 2011
Oops it was supposed to be EAT FOR YOUR LIVES!!!!!!!!!!!!!!! Hi, this is Fraya and I rock :)
26th Mar, 2011
Made this cake with my daughter Fraya and we both, strangely enough, agreed it was scrumptious! Would recommend this to anyone! Easy, fast, tastes great, there is simply no better cake! EVERYONE, EAT OR YOUR LIVES! I'm sorry, I do not know how to backspace and my daughter will not tell me. I'm sad. But the cake is cheering me up awfully well!
25th Mar, 2011
Made this for my husbands Bday and it turned out really good. First time ever i baked a cake.
24th Mar, 2011
I made this for friends yesterday and they loved it! Best recipe for icing I have found and very easy to make.
13th Mar, 2011
I made this cake for my husband's birthday and it was awesome! Thank you very much!
27th Feb, 2011
This cake has a very similar dense texture to Nigella's Guiness Cake. It's quite nice, not too sweet but not really chocolatey. I used normal s.r. flour and doubled the quantity. Worked no problem. What it was excellent for was shaping! Dense texture meant few crumbs. We sliced & diced ours into a rocket for my sons birthday. A normal sponge would not have allowed this. Even icing (used Nigella's Cream cheese frosting) was easy and cake did not crumble when spreading. Pleased with overall result.
20th Feb, 2011
The best chocolate cake I have ever made or tasted! Healthy too as I used wholemeal spelt flour and organic natural greek yogurt with topping of greek yogurt, cocoa powder and some honey - kids loved it - so light and fluffy and soft - but it did take about 15 mins longer to cook to perfection.
19th Feb, 2011
As a die hard chocolate lover, I search endlessly for chocoalte cake recipes. This one grabbed my eye as it's made with wholemeal flour. Once I baked the cake, I couldn't understand why. It does nothing but detract from the sweet taste this cake should have. The icing was absolutely superb though, some of the best I've tasted. I added a little canned caramel and some real melted chocolate leftover from the cake mixture and it made it super rich and delightful. Next time I make this though, I'll stick to 'normal' selfraising flour, because the taste of bran in my view, ruined the cake.
14th Feb, 2011
A really fast reliable cake. I had this iced, decorated and we were singing 'Happy Birthday' within 2 hours! Will definitely become one of my standby recipes.


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