Anna’s Rich & Moist Chocolate Birthday Cake
This rich, moist chocolate birthday cake is perfect for celebrations, cozy weekends, or anytime you want to treat someone you love. A comforting homemade dessert with luxurious ganache, strawberries, and truffles.
Equipment
- 2 x 20cm sandwich tins
- Mixing Bowl
- Saucepan
- Wire Rack
- Palette knife
Ingredients
For the Cake
- 100 g baking spread or soft butter keeps the crumb moist and tender
- 50 g cocoa powder deep, rich chocolate flavor
- 6 tbsp boiling water blooms the cocoa for fuller taste
- 4 free-range eggs add structure and luxurious texture
- 175 g self-raising flour for light, airy rise
- 1 tsp baking powder extra lift
- 250 g caster sugar balances the cocoa’s bitterness
For the Ganache
- 300 ml pouring double cream creates silky texture
- 300 g dark chocolate broken into pieces
- 3 tbsp apricot jam for subtle sweetness and to help layers stick
For the Decoration
- 5 white chocolate truffle balls for elegance and contrast
- 3 large strawberries halved
- 25 g dark chocolate melted, for drizzling
Instructions
- Preheat oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
- Mix cocoa powder and boiling water in a bowl until smooth to bloom the cocoa.
- Add butter, sugar, flour, baking powder, and eggs to the cocoa paste. Beat until smooth and glossy.
- Divide mixture between tins and bake for 25–30 minutes, or until springy to touch.
- Let cakes cool in tins for 10 minutes, then transfer to a wire rack to cool completely.
- For the ganache: Heat cream until almost boiling, remove from heat, and stir in dark chocolate until smooth. Let cool to spreading consistency.
- Brush cake layers with apricot jam. Spread one-third of ganache on the first layer, sandwich the second layer on top.
- Spread another third of ganache on top, pipe remaining ganache as rosettes. Decorate with truffle balls and strawberries. Drizzle with melted chocolate.
Notes
Let the cake cool completely before applying ganache. Use high-quality cocoa for best flavor. Store in an airtight container for up to 5 days, or freeze slices for later.