Chocolate Birthday Cake
From gourmetana 11 years ago
- 2 hours plus fridge to make
- Serves 12 generous slices
I made this cake for my grandfather's 77th birthday. He loved it! I was quite proud of the result. I used Nigella's chocolate cake recipe.
Ingredients
cake
- 14 oz flour shopping list
- 14 oz sugar shopping list
- 2 tsp baking powder shopping list
- 1 tsp bicarbonate of soda shopping list
- 2 oz cocoa powder shopping list
- 12 oz unsalted butter Soft shopping list
- 4 large eggs shopping list
- 4 tsp vanilla extract shopping list
- 10 fl oz sour cream shopping list
Filling
- 1/2 cup strawberries, cut in small pieces shopping list
- 1 cup whipped cream sweetened to your taste shopping list
Decoration
- Half recipe of my marshmallows-mousse.html">Chocolate And Marshmallows Mousse shopping list
- 7 oz wafer tubes shopping list
- 5 strawberries (I picked the prettiest among the ones I bought for the filling) shopping list
- 10 oz mixed berries shopping list
How to make it
- Take everything out of the fridge so that all the ingredients can come to room temperature.
- Preheat the oven to gas mark 4/180°C and line and butter two 24cm tins.
- Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just 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 and beat this into your bowl of mixture.
- Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 40 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
- Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the icing later.
- Let the cake cool completely.
- With a knife cut the excess cake of the tops if needed.
- Poor the cut strawberries over one of the cakes. Then spread the whipped cream over the strawberries. Place the other cake on top to the filled one.
- Then take the chocolate mousse and cover the whole cake. You can make the mousse the day before and just whisk it lightly before frosting. It will make your life easier.
- Arrange the wafer tubes around the cake.
- The last thing to do is to arrange a garden of mixed berries and make it as beautiful as you can.
- Refrigerate the cake until you serve it.
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The Rating
Reviewed by 1 people-
I don't know bout the cake, yet, but the batter is lovely!
njspanteach
in Green Brook loved it
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