Well, why NOT have two birthday cake? And besides, how do you choose between chocolate and caramel? I didn’t; just make both! I turned a quite grown up age a few days ago, and even though I wasn’t sure I quite felt up to it (milestones, where does the time GO?!) I could not pass the opportunity to make myself a cake. Or two. Actually my uncle shares a birthday with me, so it was for him too, I’m not that greedy.
Making this cake was a bit of a last minute decision, but was it worth it! This recipe is incredible, everyone said it was to die for and there were a lot of second helpings. Please try this cake.
Even better, it is so quick to make, one bowl, just cocoa (but still with a rich flavour), oil so it’s super moist and it keeps for a while. Don’t be scared of the coffee, I promise you won’t taste it. Plus it’s a good way to use up leftover coffee!
You can decorate anyway you want of course (every one ended up picking off the maltesers but they looked good while they lasted…). If you wanted to frost the sides, I would double the frosting recipe.
The Best Birthday Chocolate Cake
2 cups flour
1&1/2 cups sugar
2/3 cup cocoa
2 tsp baking powder
1&1/2 tsp baking soda
1 cup milk
½ cup oil
1 cup hot coffee
100g butter, softened
¼ cup cocoa
1&1/2 cups icing sugar
2 Tbsp milk
Malteasers, to decorate
Preheat the oven to 180 degrees Celsius. Line two 20cm diameter baking pans and grease the sides.
In a large bowl of an electric mixer, mix the flour, sugar, cocoa, baking powder and baking soda until combined. Add in the milk, oil and eggs and mix until combined on a low speed. Still at a low speed, add the coffee and mix until combined, then turn up the speed and beat for about 2 minutes to aerate the batter some more. If you don’t have an electric mixer, you could always do this by hand.
Divide evenly between the two tins and bake for about 40 minutes until a skewer comes out clean when inserted. Cool for half an hour, then turn out onto wire racks and cool completely.
To make the frosting, simply beat the butter and cocoa until extr a light and fluffy, then add the icing sugar a bit at a time, mixing until combined after each addition. Add a bit of milk in between the additions so it doesn’t turn too thick. The icing is ready when it is airy and a good consistency to spread onto the cake without being too thick.
Place the bottom layer of the cake on the plate or serving tray and level off the top with a serrated knife. Spread half the frosting on top to fill it. Carefully place the top layer on top and this and use the rest of the icing to frost the top. Arrange the malteasers around the edges and you’re done! Easy as that.
Makes a very large birthday worthy cake, which keeps very well, about 4 days in top form!