Surprisingly, I am not a MASSIVE chocolate fan.
Don’t get me wrong I can eat it…..obviously, but I’m not one of these girls that ‘just has to have chocolate’.
This is REALLY good thing seeing as Captain America is highly allergic to dark and milk chocolate! When I was making this cake we had to have windows open, air conditioning blasting and he was banished to the other room (writing his sermon, so not totally banished!)
However, he survived and the cake was totally worth the effort as a surprise for a friend at church for her birthday! Apparently chocolate cake is her absolute favorite, which I did not know….I must be prophetic!
This cake is easy to make, although the frosting application takes a little skill and time. It’s rich, decadent, moist and MASSIVE!
Birthday Chocolate Cake
Yield: 3 x 9-inch round baking tins
6 large eggs
12oz all-purpose flour or self-raising flour
12oz sugar or caster sugar
1/2 C unsweetened cocoa powder
3 tsp baking powder
How to make the cake layers:
Preheat oven to 325F/170c/Gas 3
Add all the ingredients into a large mixing bowl (or the bowl of a stand mixer)
Mix together all the ingredients until they are thoroughly mixed – I recommend using an electric hand whisk or a stand mixer as it is much easier on the arms!!
Pour into a greased and lined or silicone baking pan.
Ensuring that the pan is no more than 2/3 full or it will overflow in the oven.
Bake at 325F/170C/Gas 3 for around 25-30 minutes, or until the top of the cake is golden brown.
To test that the cake is fully cooked insert a toothpick or skewer into the center of the cake at a diagonal, if the toothpick or skewer comes out clean the cake is fully cooked, if there is cake batter on it return to the oven and continue cooking for a few more minutes, testing each time.
Allow to cool on wire racks
2 1/4 C powdered sugar
1/4 C unsweetened cocoa powder
Pinch of salt
6 oz cream cheese, room temperature
1 1/2 sticks unsalted butter, softened
9 oz bittersweet chocolate, melted and cooled slightly
3/4 C creme fraiche, or sour cream or greek yoghurt (I used greek style vanilla yoghurt)
How to make the Frosting:
Sift together sugar, cocoa, and salt.
Beat cream cheese and butter with a mixer on medium-high speed until smooth.
Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined.
Pour in the melted chocolate and the yogurt BEFORE the last of the dry ingredients and beat until combined.
To assemble the cake:
Firstly, ensure the cake layers are COMPLETELY cool, before adding any frosting – or the frosting will melt.
Use the layer of cake that is the most flat for the bottom layer, then if you have a slightly thinner layer, that is perfect for the middle, and then if one layer turns out slightly raised in the center, use that for the top layer.
Using a flat spatula, if you have one, spoon just enough frosting onto the bottom layer to completely cover it with a generous layer (ensure that the edge of the cake that was face down in the baking pan, is now facing up (see picture))
Place the middle layer of cake on top of the frosting and make sure it is centered.
Gently add another generous layer of frosting.
Add the top cake layer and center again. Make sure all the layers are in line with each other at this point to ensure your cake doesn’t slide around and risk falling off.
Now here is the complicated part……..I have never done this before today so I am by no means an expert!
The key here is to be confident and gentle!
Firstly, move the whole cake onto your serving dish….do not try to move it after this!!
Hurl…….or rather gently slather large amounts of the frosting all over the top of the cake, if some goes down the sides do not worry. Then do the same on the sides, slowly turning the plate.
Don’t try and make the cake look pretty at this point just keep adding frosting until the whole cake is covered with a generous layer.
To smooth the frosting out , start with the top and work your way down. Using the flat edge of the spatula, smooth over the top of the cake removing any excess frosting and create a pattern of your choice. I made a kind of swirl by starting on the edges and slowly moving into the center while turning the plate.
To smooth the sides, run the spatula around the edge of the cake, while turning the plate. I deliberately left the frosting more ‘rustic’ looking as I like that look and I don’t have a fully flat spatula and it’s nearly impossible to create a totally flat cake without one!!
Finish with chocolate sprinkles…just in case this cake is not decadent enough already! LOL!
Coupons for this recipe:
For the original frosting recipe, click HERE
Let's connect....I can't wait to meet you!