Unfortunately we are currently unable to ship to Europe and Ireland. We will update you as soon as possible. Many thanks for your patience.

Gaby's Bakery - Chocolate Birthday Cake

August 01, 2021

Gaby's Bakery - Chocolate Birthday Cake

The best things come in small packages they say. Here’s a cute little number I made for Michael’s birthday that punched above its weight on intense flavour and paired well with an afternoon champagne. Rather than my more usual buttercream coating, it’s covered in a smooth rich ganache.

Chocolate Birthday Cake

Ingredients:
Cake: 225g plain flour
310g sugar
75g cocoa powder
60 ml vegetable oil
2 eggs (beaten)
175 ml buttermilk
165 ml tepid water
1 tsp vanilla essence
¾ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt

Vanilla Buttercream:
100g unsalted butter (room temp)
140g icing sugar
A few drops of vanilla extract

Chocolate Ganache:
250g dark chocolate chips
250g double cream

Method:
Cake:
Preheat oven to 160⁰C (fan). Grease and line springform cake tins. For this birthday cake I used four 10cm cake tins. Place the flour, sugar, cocoa powder, baking powder, bicarb of soda and salt in a large bowl and combine all ingredients. Add the eggs, buttermilk, water, oil and vanilla and beat on a low speed to incorporate and then turn up to medium. Beat until everything is mixed, (it is quite a wet consistency).

Divide mixture between the prepared trays and place in the oven. Depending on the size of the tins that you use, bake for appx 20-25 mins (less if smaller tins). A skewer inserted should come out clean. Once ready, take out the oven and leave to cool on a wire rack. After the cakes have cooled, level off each cake so they all have flat tops.

Buttercream:
Place the butter, icing sugar and vanilla in a large bowl and beat for a few minutes until light and fluffy.

Ganache:
Place the chocolate chips in a large bowl. Heat the cream in a saucepan over a low heat until the edges start to bubble, (do not boil), and then pour this over the chocolate. Allow to stand for a couple of minutes and then mix until all is fully combined and you have a smooth texture, (you can also whisk it). Allow to cool for the desired consistency.

The cake:
To assemble the cake, place a layer of vanilla buttercream onto the top of one of the cakes, then place another cake on top, layer buttercream, place another cake on top and then repeat one more time, (don’t buttercream the top layer of the top cake). Place in the fridge to for half an hour to set.

For the chocolate ganache, cover the whole cake using a palette knife and then an icing spreader/smoother. At this stage decorate as desired. I used white chocolate stars and then piped buttercream and ganache, topping it off with toasted chopped hazelnuts.

Happy Birthday

 Gaby Van Clarke





Also in Blogs

Can you bear a grey hair? - grey-blending may be for you
Can you bear a grey hair? - grey-blending may be for you

January 22, 2022

Lockdowns brought many shifts in behaviour and thinking. Two years in, it’s a very different world and one thing that has changed is people’s tolerance to grey hair. Before lockdowns most clients...

Continue Reading

Everything You Wanted to Know about Colour - but were too afraid to ask
Everything You Wanted to Know about Colour - but were too afraid to ask

January 21, 2022

I love using hair colour. And who wouldn’t benefit from hair colour in some form? Maybe Vin Diesel, and, age-appropriate of course - I'm not recommending for babies or children. But whether a subtle whisper or full on drama

Continue Reading

Gaby's Bakery - Blueberry Buckle Cake - Vegan
Gaby's Bakery - Blueberry Buckle Cake - Vegan

January 20, 2022

Vegans are a small but growing group, with numbers tripling in the last three years. But even more people are increasing their ratio of plant-only foods and meat consumption continues to decline. So here is a vegan recipe which can also be made with a gluten free flour mix.

Continue Reading