A moist Chocolate Birthday cake you can decorate however you like.
This is my favorite chocolate cake recipe. It's very moist and light and makes a great birthday cake.
For the cake
200g plain flour
200g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g best-quality cocoa
175g soft unsalted butter
2 large eggs
2 teaspoons real vanilla extract
150ml sour cream
You will also need to make a buttercream icing for the filling by mixing the following ingreients -
250g butter, softened
1 teaspoon vanilla extract
600g icing sugar
2 tablespoons milk
I also used ready to roll White icing to cover the cake and then black icing and black skulls to make a Black Flag cake.
You can decorate the cake however you like, once you have put the white icing over the cake the rest is up to you!
For the cake
200g plain flour
200g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g best-quality cocoa
175g soft unsalted butter
2 large eggs
2 teaspoons real vanilla extract
150ml sour cream
You will also need to make a buttercream icing for the filling by mixing the following ingreients -
250g butter, softened
1 teaspoon vanilla extract
600g icing sugar
2 tablespoons milk
I also used ready to roll White icing to cover the cake and then black icing and black skulls to make a Black Flag cake.
You can decorate the cake however you like, once you have put the white icing over the cake the rest is up to you!
Preheat the oven to gas mark 4/180°C and line and butter a 18-20cm round sandwich tin.
Mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture.
Mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture.
Now whisk together the cocoa, sour cream, vanilla and eggs.
Now beat this into your bowl of mixture.
Pour this batter into your tin, use a rubber spatula to help you scrape and spread into the prepared tin. Bake until a cake tester, or a thin skewer, comes out clean, which should be about 45 minutes, but it is good to start checking at 35.
Once the cake is completely cooled, remove from the tin and carefully slice in half. Spread just over half of your Buttercream in the middle of the cake and a thin layer over the top and down the sides so that your white icing will stick.
Roll out your white icing on a surface well dusted with icing sugar.
Roll out your white icing on a surface well dusted with icing sugar.
Gently pick up the rolled out icing, you may find it usefull to use your rolling pin to help lift it and then roll it over the top of your cake.
Now using your hands, smooth the icing over the cake and gently pressing down the sides of the cake. If any cracks appear you can slightly wet your fingers and smooth over them.
Trim any excess icing and then decorate however you like! You can add a ribbon around the bottom of the cake and this helps to cover any messy edges.
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