Today you get the full blast of chocolate.The perfect Chocolate Birthday Cake for chocolate fans and Nutella junkies.
Ingredients for Chocolate Birthday Cake:
For the bases:
300 g soft butter + butter for mould
400 g brown sugar
1 pinch of salt
2 tsp vanilla extract
450 g flour
2.5 tsp baking powder
1.5 tsp baking soda
60 g cocoa powder (unsweetened)
150 g Greek yoghurt
300 ml milk
75 g cream
For the filling:
300 g cream cheese
300 g Nutella
200 g cream
4 tsp San Apart
100 g raspberries
100 g blueberries
For the frosting
140 g Nutella
200 g cream cheese
2 tsp cocoa powder (unsweetened)
For the decoration:
100 g dark chocolate (high-quality)
50 g butter, soft
approx. 100 g chocolate bars
3 chocolate mini donuts
approx. 10 Maltesers
For the bases:
The day before, preheat the oven to 350 degrees. For two springform tins (18 cm), line the base with baking paper, grease the edges and line with strips of baking paper. The strips should overlap by about 3 cm.
Beat the butter, sugar and salt until creamy. Beat in the eggs one by one, each for about 30 sec, then add the vanilla extract.
Mix the flour, baking powder, baking soda and cocoa and fold in alternately with the yoghurt, cream and milk. Stir briskly and only as much as necessary.
Divide the batter between the two springform pans and bake in the preheated oven for 50-60 minutes. Don’t forget to test with chopsticks! Remove the springform pans from the oven. Leave to cool completely on a cooling rack. (Wrap the bases in cling film and leave to rest in the fridge until further use, the bases are then easier to cut). Cut each cake twice horizontally.
For the cream:
Clean berries as necessary, wash and dry.
Mix the cream cheese and Nutella until smooth. Whip the cream until stiff. Allow San Apart to trickle in. Carefully fold the cream into the Nutella cream.
Place the first cake layer on a cake plate and surround it with a cake ring (for the height of this cake, I recommend using cake rim foil to extend the cake ring). Pour in 1/5 of the cream and the berries. Place the second cake layer on top and repeat the process until the cream, layers and berries have been used up. Place the last base with the bottom side facing up. Cover the cake with cling film and chill for at least 3 hours.
For the frosting:
Mix the Nutella and cream cheese until smooth. Add the cocoa and mix again. Carefully remove the cake from the ring and spread with the frosting. Chill.
For the decoration and drizzle:
Chop the chocolate and melt over a hot (not boiling) water bath. Add the butter to the chocolate and stir. Once the ganache is the right consistency, slowly drip the ganache down the side of the cake using a teaspoon. Spread the rest of the chocolate coating on the cake and immediately decorate with mini donuts and Maltesers.
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