Birthday Chocolate Cake

This birthday cake works brilliantly in all sizes – even large square cakes. If you want the recipe adjusting for a large tin contact Hannah at Confident Kitchen, and she will send you the correct recipe for the tin you have!

Ingredients:

Sponge

-      200g plain flour

-      200g caster sugar

-      1 teaspoon baking powder

-      ½ tsp bicarbonate of soda

-      40g best-quality cocoa

-      175g soft unsalted butter

-      2 eggs

-      2 teaspoons vanilla extract

-      150ml soured cream

 Icing

-      75g unsalted butter

-      175g dark chocolate, broken into pieces

-      300g icing sugar

-      1 tablespoon golden syrup

-      125ml soured cream

-      1 teaspoon vanilla extract

 How to bake:

1.     Pre-heat the oven to 180 degrees centigrade, grease and line 2 x 20cm cake tins.

2.     If you have a food processor, place all the ingredients inside and blitz until you have a smooth batter, pour into the tins and bake for 20-25 minutes until a skewer or sharp knife comes out clean.

3.     To make the cake old school, cream together the butter and sugar until light and fluffy.

4.     Beat the eggs with the soured cream and vanilla.

5.     Sift together the flour, bicarb and cocoa powder in a separate bowl.

6.     Add the egg mixture to the creamed butter a little at a time alternating with a spoonful of the sifted flour until the egg mixture is incorporated.

7.     Gently fold in the rest of the sifted flour and pour into the cake tins.

8.     To make the icing, melt the butter and chocolate pieces gently in a saucepan.

9.     Remove from the heat and stir in the syrup, vanilla and soured cream.

10.  Sieve in the icing sugar and beat until smooth and fluffy.

11.  Allow the cake to cool completely before icing!

Then, when you are ready…take a bite and enjoy!

Make sure you take a picture of your creation, and the kids enjoying it, and post on Instagram, tagging @kiwioznannies and @confidentkitchen with hashtag #kiwioz


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