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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14th Feb, 2011
Easy to make and so moist and deliciously chocolatey. Is now the favourite in our house by a long way .....
12th Feb, 2011
I made this cake today and it was perfect!!
25th Jan, 2011
Today I decided that I have to write a comment since I heavily rely on comments of others myself when choosing a recipe. This cake is every bit as special as all the other comments describe. There is a special texture about it, which is difficult to describe but tastes really really good. I am very calorie and fat content conscious and still cannot believe that something can taste so good, have such proper cake texture and be relatively healthy with the wholemeal flour, yogurt and only 2 eggs! Most of the cake recipes call for way more eggs, melted chocolate, crazy amounts of sugar! This one is getting the chocolaty flavor merely from 50 gr of cocoa powder! I actually used 0% natural yoghurt and it still came out great! My husband still cannot believe that its actually relatively low cal. I used 200 gr of sugar for the icing and that was enough (since we are watching the calories!!) Great great great!
20th Jan, 2011
Made this cake today and Really nice cake but it wasn't sweet enough for my liking so next time will put more sugar. Also, i needed nearly 50 mins to bake this cake till cook thoroughly using my oven.
13th Dec, 2010
I made this cake for my little brother's birthday but decided to posh it up by cutting the sponge in half and adding some cream cheese and cherry filling. Turned out seriously good!
31st Oct, 2010
This was a complete success. I followed the cake recipe exactly but to decorate I spread dark melted chocolate over the top and then created a white chocolate spider web design to turn it into a Halloween cake. I also used a round cake tin which was more appropriate for this particular cake. I took it into work and had nothing but great comments, can’t wait to make it again!
18th Aug, 2010
can i use normal caster sugar instead ofgolden caster sugar as it is impossible for me to golden caster sugar right now. and i have to make the cake urgently !
29th Jul, 2010
everyone wanted the recipe after i baked this... I used white flour and baked it in a swiss roll tin.
safronthomas's picture
25th Jul, 2010
Awesome cake... one piece is not enough
11th Jun, 2010
This cake is brilliant. easy and looks great. Will be making it again and again.


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