On Monday it was my birthday so I treated myself to my favourite chocolate cake!
It was a very low key birthday. I worked all day & in the evening Matt spoilt me rotten with a home cooked 3 course meal. We shared a bottle of red wine, I blew a symbolic candle and ate cake!
It’s funny how things change when you grow older…I never imagined to be so happy to spend a quite evening, eating cake & watching the last episode of Broadchurch curled on the sofa with my 2 favourite person/furry friend. Another first this year is that I am not travelling anywhere to celebrate our birthdays. Since Matt and I share the same birthday week, we decided to celebrate both birthday with a themed dinner party. It’s going to be a small do, with only 8 of our closest friends. It should be a laugh & I cannot wait to see everyone’s costumes. I ordered my costume a week ago, but only part of it arrived; I’m missing an item (a crucial part of the costume). I’m crossing my fingers that it will arrive on time. Matt is all sorted & has been busy organising all the details, the playlist & dessert. I will be taking care of the menu & drinks. On Saturday during the dinner party, I will be sharing photos on Instagram, so if you are not following me, be sure to follow along so you will not miss the fun.
So back to the cake…on popular demand I am sharing a step-by-step of how to bake my signature chocolate cake. I tried & tested this cake 100 times & it’s always a huge success with everyone & myself. No one believes me when I tell them how easy it is cake to make; you do not even need a cake mixer. All you need is a whisk, a wooden spoon, a bowl, a jug, meauring scales & baking tin.
I hope you will enjoy baking it as much as I enjoy eating it (and that’s A L O T).
This cake is rich but not too sweet; the perfect texture & density for covering in fondant/sugarpaste.
Let’s start with the ingredients
(Printable recipe below)
Dry ingredients: flour, bicarbonate of soda, baking powder & brown sugar
Liquid ingredients: vanilla extract, strong espresso, sour cream & softened butter
70% Dark Chocolate
Start by melting the butter in a pot, on medium heat
Add the dark chocolate & stir until it all melts completely
When the chocolate melts completely, and you have a smooth liquid, add the espresso & vanilla extract.
Mix well & remove from heat.
Mix the flour, baking powder & bicarbonate of soda together & sieve in a big bowl
Add the brown sugar In a container pour the sour cream & the eggs
Whisk together until well combined & you get a creamy mixture
Add the egg/sour cream mixture & the melted chocolate mixture to the dry ingredients
Using a wooden spoon stir well until to achieve a thick chocolately mixture. Scrap the bottom to make sure that the flour is well incorporated.
When the mixture is well combined, pour it in the lined tin and bake for 40 – 50 mins in a preheated oven at 140C.
Leave longer if necessary – I also use a skewer to check that the middle of the cake is cooked.Ready!
Let it cool, before removing from the tin.
There are different options of how to serve this cake. I always cut in half & fill the middle with chocolate ganache or frosting. Add a scoop of vanilla ice cream & serve with piping hot cup of tea/coffee!
For my birthday I decided to decorate it with KitKat and M&M. It is easy, fun & calorific. You can find this cake all over the internet. This was my second time – I did it once before for my father-in-law’s birthday. It’s one of those cake which can be customised for both adults & kids.
I baked the chocolate cake in a 6″ tin. Once it cooled down, I cut in in half, leveled it, and filled the middle with cream cheese frosting (I used this recipe, but substituted the vanilla essence with cocoa powder). With remaining frosting I covered the whole cake and stuck KitKat stick all around the cake to form a chocolate fence. You will need 61/2 packets of KitKat (26 sticks). Then, I poured a packet of XL peanut M&S. I tied a ribbon around the cake to make it look a bit more girly.
I put it in the fridge to let it set completely. It’s optional but I always recommend sticking it in the fridge for at least 20 minutes. I took it out just before we started to eat our main course. Allow a minimum of 30 minutes, after taking out of the fridge, before eating it.
The KitKat/M&S Chocolate Birthday Cake for Me!
And NOW brace yourself….
ME – en naturel, in my lounge wear blowing my birthday candle!
This is how it looks inside – And now let’s indulge!
Let me know if YOU try out this recipe. I’d love if you give me your feedback.
How would you serve the chocolate cake? Any suggestions? Strawberries & cream maybe?
- 650g unsalted butter
- 650g dark chocolate (not less than 70%) *1
- 100 ml very strong coffee - espresso is ideal.
- 3tsp vanilla essence
- 650g plain flour
- 2tsp baking powder
- 2tsp bicarbonate of soda
- 950g light soft brown sugar
- 10 eggs
- 2 pots of 284 ml sour cream
- Heat the oven to 160C/fan, 140C/gas4. Butter & line the cake tin. Put the butter & chocolate into a medium saucepan, then stir over low heat until it is melted & smooth. Stir in the coffee & vanilla
- Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl. Add the brown sugra, break down any lumps with your fingertips if necessary.
- Beat the eggs and sour cream together in a jug with a whisk.
- Pour the melted chocolate mix to the dry ingredients and pour the egg/sour cream mixture too.
- Stir with a wooden spoon until you have a thick, chocolately batter.
- Pour the batter in the lined tin & bake until it is cooked inside - use a skewer to check it's cooked completely.
- Once cooked, set aside, leave in the tin to cool completely.
- *1: Use good quality chocolate; I prefer Lindt. I've used cheaper quality & noticed the difference.
- * The cake will keep up for up to 4 days, wrapped in foil and sstored in an air tight container.
- * It feezes well for up to 1 month.
- This recipe is for a 12" cake.
- 1. A 6" cake - use 1/4 of the recipe
- 2. A 8" cake - use 1/2 of the recipe
- 3. A 9"/10" cake - use 3/4 of the recipe