Chocolate Birthday Cake

One question I’ve been asked a lot in the past is whether I can recommend a really good chocolate birthday cake recipe, and I couldn’t… until now.

I hate getting questions that I can’t give a helpful answer to, so over the past few weeks I’ve been a busy bee trying to perfect my chocolate cake recipe. Now this couldn’t be just any old chocolate cake, it had to be perfect for a birthday which meant it…

1) Must be simple to make

I get a lot of comments on my all-in-one vanilla sponge birthday cake and the ones that always makes me smile the most are when people say that they never bake and the simplicity of the recipe has given them the confidence to do more in future. I wanted this chocolate cake to be that simple to make… a cake even the novice-est of cooks can make.

This cake is so simple… chuck it all in and mix it up. The only piece of culinary skill you need is a bit of grating!


  • 200 g self-raising flour
  • 40 g cocoa powder
  • 230 g caster sugar
  • 4 large eggs
  • 230 g soft margarine you can also use softened unsalted butter too
  • ¼ tsp vanilla extract
  • 100 g milk chocolate choose something from the baking aisle in the supermarket as it will cope well with the heat in the oven without going grainy.
  • 2 tsp milk
  • Metric - US Cups/Ounces


  1. Pre-heat your oven to 160ºC/140ºC fan.
  2. Line your tins with liners or greaseproof paper.
  3. Grate the milk chocolate (100g).
  4. Put all of the ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 4 large eggs, 230g soft margarine, ¼ tsp vanilla extract, 2 tsp milk and the grated chocolate) mix on a low speed until fully combined.
  5. Divide the mixture evenly between the two tins and spread it out so it’s pretty even (it doesn’t have to be perfect as it’ll even out in the oven, but roughly flat is good).
  6. Put the tins in the oven and cook for 30 minutes. After 30 minutes put a skewer in the middle and check if it comes out clean. If it does it’s done, if not pop it back in for a couple more minutes and check again.
  7. Once cooked, remove the cakes from the oven and leave them to cool in the tins for 10 minutes.
  8. After 10 minutes, remove the cakes from their tins and pop them onto a wire rack to cool completely before decorating.

Recipe Notes
If you would like to make this cake in a different size then you can use my chocolate cake calculator to find the ingredients you need.

You can find my recipe for the chocolate buttercream to cover the cake here.

If you want to make this cake in one deep tin rather than two sandwich tins then the cooking time will need to be increased to 45-50 minutes.

thanks done share recipes to : https://charlotteslivelykitchen.com/chocolate-birthday-cake/

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