Easy Chocolate Birthday Cake
This decadent chocolate cake is a true indulgence, with a rich and moist texture that is complemented by layers of fluffy cream and sweet jam. The cocoa frosting on top adds the perfect finishing touch, making it a dessert fit for any celebration or special occasion. Enjoy the rich flavors and velvety layers of this delicious treat!
— Constant Cookbook
Ingredients
- 100g/3½oz unsalted butter
- 250g/9oz caster or brown sugar
- 50ml/2fl oz sunflower oil
- 25g/1oz cocoa powder
- 2 tsp vanilla extract
- 4 medium free-range eggs
- 80ml/2½fl oz milk
- 100ml/3½fl oz double cream
- 300g/10½oz plain flour
- 3 tsp baking powder
- 25g/1oz cocoa powder
- 300g/10½oz icing sugar
- 50g/1¾oz butter
- 50ml/2fl oz double cream
- 250ml/9fl oz double cream
- 150g/5½oz jam
Instructions
- For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4.
- Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.
- Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil.
- Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean.
- Remove the cake from the oven and set aside to cool completely.
- Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth.
- To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam.
- Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake.
Cook Time
2H
Prep Time
PT30M
Yield
Makes 1 cake
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