Chocolate birthday cake

Chocolate birthday cake

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(92 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

    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 eggs
    Eggs

    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

    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

    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
    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…

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, questions and tips

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indrielangel
4th Jun, 2010
3.05
Hmmm.... Well, my sons cottoned on to the wholemeal flour straight away, and both said they didn't like it very much. It isn't a 'luscious' chocolate cake at all. I like wholemeal bread, and so do my boys, but I'm not convinced that wholemeal flour is the best for this cake. However, it is very moist, and it got better the next day. The topping is very sweet. I'd make it again but with white flour and a dark chocolate ganache topping, which wouldn't be so sweet.
emsaustin
14th May, 2010
i made this with a melted white chocolate topping after reading some of the comments. i didnt like the cake at all with the s/r wholemeal flour it made the cake too bitty and i kept picking the bran out of my teeth (not what i was looking for in a scrummy choc cake)
jacaline13
26th Apr, 2010
5.05
Nice and easy and looks great
clionaf
10th Apr, 2010
1.05
This cake was a total disaster! I don't know what I did wrong, but it completely collapsed in the middle and I had to go out and buy a birthday cake instead. It was moist as others have said, but the wholemeal flour gave a very "healthy" texture which wasn't really what I'd like from a chocolate cake (I think it should have been labeled as a "healthy alternative" or something similar). The comments weren't available when I made the cake, but I made it based on the 5 star rating. Looking through the comments now, there are quite a few negative ones (though they're in the minority) that haven't been given a star rating, which is a pity because it means the recipe rating is biased high.
eleanormayo
9th Apr, 2010
2.05
I agree with the minority - this cake was very stodgy and not a great texture. I won't be making it again.
sarah_clk
18th Dec, 2009
5.05
I made this cake for a 30th birthday and it was really easy and quick to do. I used plain self raising flour and caster sugar as thats all I had in but it was still really light and moist. I just used a swiss roll tin for baking and it worked out perfect. I also cut it in to 24 smaller slices as it was to go with a mimi buffet. Will make this again...(oh and 1/4 tsp baking soda was fine)
barnetgirl
16th Dec, 2009
5.05
This is a great recipe and makes a really moist cake. I couldnt find wholemeal self-raising, I know Allinsons do it but its not very widely stocked. I covered with fondant and did my own decoration for sons 4th birthday.
tracimac
11th Dec, 2009
5.05
it was yummy - we decorated it with lots of chocolate sweets and marshmallows. i also made it for my sisters birth day
alfie1_2
4th Dec, 2009
Not that experienced in cake baking but made two of these for my twin boys 3rd birthday and it went down a treat. Very easy to make and very tasty!!
poffigirl
9th Nov, 2009
5.05
I made this cake for my daughters 3rd birthday party, the first chocolate cake I'd ever made. I have a history of mishaps with baking, I first made the cake with plain flour (I put that one in the party bags). However, I pulled myself together and made another with self raising flour and OMG it was gorgeous!! I don't have a rectangle cake tin so did it in a round deep cake tin but it turned out briliantly, although it did need 45mins in the oven. The yogurt really does make it nice and moist. I also used white flour instead of wholemeal. Instead of the recipies icing suggestion, I melted together 1/2 a big bar of dairy milk with the same weight of butter and added 3 times the amount of icing sugar. I then decorated the cake with smarties and white chocolate buttons - lovely!. I can't wait to make this cake again!!

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