I couldn’t quite choose what to write about today. However, just now a friend of mine tweeted about chocolate cake and birthdays. Don’t you just love Twitter? I do. It’s nice to be a child: you go to some friends’ birthday parties, and sometimes you get to invite them to yours. And the grown-ups do all the work for you. Smashing. I always say that children have the best social lives. The highlight of a birthday party is of course the cake, even though one might argue that it’s actually the presents! So let’s say that they are equally important. And let’s also say that every excuse is a good excuse for chocolate cake. I tried this recipe quite a while ago; I definitely didn’t wait for my birthday to bake it.
In my view, Nigella’s book Feast is one of the books to go for if you want something special for a party. As with many of her books, it’s like an encyclopaedia, and there’s a whole section on chocolate and chocolate cakes. The cakes here can also be quite rich, but is that really a bad thing? Let’s face it, you won’t make it or eat it that often, and what’s a birthday celebration without a smooth chocolate-melt-in-the-mouth cake?
You need sour cream for this. I had a tub of the stuff just sitting in the fridge doing nothing. Classic: you buy one ingredient for a particular recipe, then you almost always end up with extra which ultimately goes bad. What a waste. So I flipped frantically through the books till I came across Nigella’s Old-Fashioned Chocolate Cake. Don’t be fooled by the length of the method. It’s really easy to make. This is totally her recipe.
Some notes before you start: Firstly, this is a sandwich cake, so you need two sandwich tins (with or without a removable bases – mine aren’t). Secondly, I had a lot of leftover icing, a lot more than I really needed. Instead of scaling the amount down I chose to make some quick and easy cupcakes (which I will include very soon) and spooned whatever remained over them. In my experience you will have enough to top another cake if you like. Also Nigella suggests that all your ingredients should be at room temperature.
For the cake you will need:
- 200g plain flour
- 200g caster sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 40g cocoa powder
- 175g soft unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 150ml sour cream
For the American-style icing (or frosting) you need:
- 75g unsalted butter
- 175g dark chocolate, broken into small cubes
- 300g icing sugar
- 1 tablespoon golden syrup
- 125ml sour cream
- 1 teaspoon vanilla extract
- Preheat your oven to 180ºC/Gas Mark 4. Line and grease well two sandwich tins.
- In a large bowl mix the the flour, sugar, baking powder and bicarbonate of soda and beat in the butter till you have a soft and creamy mixture. In another bowl whisk the cocoa, sour cream, vanilla extract and eggs together (you can do this by hand), and beat this with the other mixture in the large bowl.
- Divide the cake batter into your two tins and bake for about 50 minutes. Every oven is different so start checking your cakes after around 30 minutes with a skewer or knife. When completely baked, remove the cakes from the oven and put them on a rack to cool for about 10 minutes in their tins. When they are cool enough for you to handle turn them out completely and onto the rack again. Any cracks will be covered by the icing later.
- Now for the icing. Melt the chocolate together with the butter in a bowl over a pot of simmering water. (This way is better than melting in the microwave because it is much easier to control and there’s a lesser chance of burning.) When completely melted remove it from over the water and leave to cool. In the meantime, sieve the icing sugar into another bowl.
- Add the golden syrup into your melted chocolate mixture which has now cooled. Then add the sour cream, vanilla and the sieved icing sugar. Whisk the lot. Depending on how you want the icing consistency to be, you can now add around a tablespoon of boiling water (for a thinner icing) or some more icing sugar (for a thicker cream). Your icing should be easily spreadable onto the cake so you don’t want it too runny.
- Place a piece of baking paper to cover the base of a plate or cake stand (for any access icing that will surely drip) and start assembling your cake: first one cake, then a layer of icing in the middle, then the other cake on top and finally cover with some more icing.
You can either leave the icing as is, or top with some decorations, especially if it’s for a birthday party. Be as creative as you want. I topped mine with colourful decorative sprinkles. I have to remind myself to buy some white sugar daisies next time.
4 thoughts on “Chocolate Birthday Cake”
Darn it, this post should come nearer to my birthday. And then someone should read it and bake me a cake. You are absolutely right that birthday cakes are best when someone bakes them for you.
I noticed you said the frosting recipe made more than you really needed for your cake. I wonder if it would freeze. I have a chocolate frosting recipe that makes twice as much as I need for most cakes, and finally I tried freezing it — and it worked! I had to beat it after it had defrosted in the fridge so that the gloss came back, but if you can freeze the cake AND you’ve got a recipe that freezes too? That means cake on demand. Bad for the waistline perhaps, but I feel such a sense of contentment knowing it’s in the freezer!
Please note: I spared you all “frosting” and “defrosting” jokes.
Hey Janet, thanks for your comment. (Yes people, you now have this recipe because of her!) You’re right about the icing or frosting or whatever you want to call it (and yes, I also noticed the absence of jokes lol). It will freeze well and it will also keep perfectly in the fridge too.
Re: the waistline, we’re talking about cake here. It’s either the gym for me, or having a husband who eats like a skip and never gets chubby. He says it’s fitness – I say it’s an enviable metabolism!