If you are looking for a chocolate birthday cake you can make at home, which looks great and will be ideal for any kind of birthday, this cake is perfect for you.
A delicious chocolate sponge cake with chocolate buttercream icing and decorated with even more chocolate, it will be ideal for chocolate lovers or just those who like an impressive cake.
I made this cake for my daughter’s birthday as it was perfect to feed a horde of hungry kids after a hectic birthday party!
The chocolate bar decoration is fun and easy too, making the perfect simple decoration so you can make your own birthday cake at home.
On the top I went overboard with layers of chopped Flakes, segments of chocolate orange and milk and white chocolate stars. It is easy to get all of those ingredients from the supermarket with your weekly shop.
The chocolate cake is rich and fudgy.
What equipment do I need?
You’ll need the items listed below ideally (note these are affiliate links):
- Baking tins
- Spatula
- Pallet knife
- Rotating stand – optional but very useful when doing the icing to get it smooth and even
- Stand mixer or hand mixer – needed to make the cake and chocolate buttercream as both are a big quantity
Inside you have four layers of chocolate sponge cake. If your oven is big enough and you have four cake tins you can bake them all at the same time.
If you only have two pans, you can use the same cake pans twice, which is what I do.
Make up the cake mixture, fill two pans equally leaving half the mixture for later. Bake the layers and allow to cool for a few minutes then remove them from the pan and leave to cool.
In the meantime, wash up the pans, grease and line them again, then use up the rest of the mixture and bake.
How many people does this birthday cake serve?
This served a party full of children – around twenty – with plenty left for the adults too! If cutting small portions I would say it would serve 30, or 20 for larger portions. It is very rich so a smaller portion is fine.
Four layers of chocolate sponge produce quite a high cake so thin slices are still generous!
How else could I decorate this cake?
- You could leave out the chocolate bars on top and replace it with some fruit, rainbow coloured sprinkles, meringue kisses, macarons or whatever you like.
- Or use one type of chocolate bar like chocolate orange segments and make a pretty pattern with them on the top.
- You could stick chocolate Matchmakers or similar around the edges of the cake to hide the sides, which means you can spend less time smoothing the buttercream on the sides.
- You could halve the amount of buttercream and use it only in-between the layers and on top, leaving the sides bare.
Can I make this cake in a slow cooker?
This chocolate cake is too much mixture to make in a slow cooker.
I’d recommend this slow cooker chocolate cake instead, which is smaller, but you could still decorate the top in the same way for a similar effect. Omit the Creme Eggs and it is a still great basic cake recipe.
More cake recipes to try
If you like this easy recipe, you might also like these other large cakes, also suitable for birthdays:
- easy unicorn cake
- banana and nutella cake
- mini egg bundt cake
- strawberry triple layer cake
- vanilla birthday cake
- lemon drizzle layer cake
Pin this chocolate birthday cake for later!
Recipe
Chocolate Birthday Cake
Ingredients
For the cake:
- 150 g cocoa powder
- 600 ml boiling water
- 360 g butter or spread softened
- 600 g caster sugar (superfine sugar)
- 2 tsp vanilla extract
- 6 eggs at room temperature
- 360 g self-raising flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
For the chocolate buttercream:
- 500 g butter softened
- 1 kg icing sugar
- 50 g cocoa powder
- 3 tbsp milk
To decorate:
- 3 bars of Flake chocolate
- 1 Terrys chocolate orange
- 12 white and milk chocolate stars
Instructions
To make the cakes:
- Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease two 7 inch cake tins. If using 2 cake tins, you will leave half the mixture until the first two cakes have baked. If using 4 cake tins, prepare them all now.
- In a jug, add the boiling water and cocoa powder, mix until smooth, then leave to cool.600 ml boiling water, 150 g cocoa powder
- In a large bowl, sieve the flour and add the baking powder, baking soda and salt. Leave this until needed.360 g self-raising flour, 2 tsp baking powder, ½ tsp bicarbonate of soda, ½ tsp salt
- In a stand mixer, cream together the butter and sugar until light and fluffy.360 g butter or spread, 600 g caster sugar (superfine sugar)
- Add the vanilla extract and then the eggs one by one. Beat well after you add each egg.2 tsp vanilla extract, 6 eggs
- Add all of the flour, and mix gently until combined. Fold in the cooled cocoa powder and water mixture.
- Divide the mixture into the prepared cake tins. If you are using two cake tins and will bake in two sessions, put half the mixture aside.
- Bake for 35 minutes, or until a cake tester (or knife or skewer) comes out clean from the centre of the cake.
- Leave to cool in the tins until cool enough to touch then turn the cakes out onto a cooling rack.Now, if you used two tins, wash and regrease them and bake again with the rest of the mixture.
To make the chocolate buttercream:
- Note that you will have some excess buttercream icing from this recipe. It can be kept in the fridge for 3-4 days or frozen in a tub for another time.
- Make sure your butter is very soft. Cut the butter into cubes and put it in the stand mixer bowl.500 g butter
- Beat until the butter very soft and fluffy. It should also be lighter in colour than when you started.
- Add the icing sugar little by little to avoid icing sugar clouds and start off mixing on low. Once incorporated turn the speed up and mix well. Continue adding the icing sugar little by little until it is all added. Add the cocoa powder.1 kg icing sugar, 50 g cocoa powder
- Add the milk a tablespoon at a time, checking the consistency. Adding the milk will make the icing a little softer and more spreadable, so make sure it is as you'd like it to be and adjust the milk as needed to get your ideal result.3 tbsp milk
To construct and ice the cake:
- Put the first cake layer (completely cooled) on your cake turntable. Cover the top with a thick layer of icing, then add the rest of the cake layers in turn and do the same.
- Once all four are stacked, using a palette knife and apply the icing to the sides of the cake and spin the turntable round, smoothing the icing on with the knife, to make a smooth thick layer.
- Carry on until the sides of the cake are all covered. Now use the palette knife to put icing on top of the cake and smooth again, turning the turntable around until smooth and even.
- Chop the Flake bars up as desired and decorate the top of the cake with the chocolate as you prefer.3 bars of Flake chocolate, 1 Terrys chocolate orange, 12 white and milk chocolate stars
- Serve!
Notes
Becky says
I’ve used this recipe multiple times and it’s never failed me, and always gets such fabulous comments so I’ve shared it far and wide!
I’m going to attempt it in a heart shaped tin next – wish me luck!
bakingqueen74 says
that’s brilliant Becky! the heart shaped one sounds good, let me know how it goes!
Sharon says
As I was making this, it felt like so much mixture, I was double-checking every quantity! I used the right sized tins and the cakes came out well, but I filled 6 tins, 3 layers were the right height even for a large cake so consequently I had enough for two full size cakes, so froze 3 layers. Next time I’ll make half the quantity!
bakingqueen74 says
Oh wow, bonus cake for you then! 🙂
Jane says
Hi.
Looks like an amazing recipe.
Do you have the recipe for a smaller version of this?
If I only wanted to make a 2 tier cake do i just halve all the ingredients exactly?
bakingqueen74 says
Sorry Jane I only make this as a large chocolate cake for birthdays and don’t have tested quantities to tell you for a smaller cake!
Rachel says
Is the mix supposed to be so runny but concerned. It is in the oven
bakingqueen74 says
Yes this is quite a runny mixture due to the boiling water. Let me know how it turned out!
Fran says
Hi, can you tell me how cool the cocoa mix needs to be before adding to the cake mix please? I’m a bit of a novice baker and not sure whether I can add it still warm or not!?
bakingqueen74 says
Hi Fran. I would leave it to cool completely or until only slightly lukewarm if you can’t wait that long! You need it not to be hot in any form as it could make the mixture curdle.
Abbie says
Thank you for the recipe 🙂 it was easy to make and very popular at my little one’s birthday party today.
bakingqueen74 says
Great Abbie, so glad to hear this!
Lauren Winnett says
Just wanted to say this is s fantastic cake and it was amazing to make too had lots of fab comments thank you so much for posting it best chocolate cake iv ever made x
Donna says
Nothing beats a fab chocolate cake does it? This looks yummy!
bakingqueen74 says
Thanks Donna, chocolate cake certainly is the best!