April is always a busy month for us with both my two children’s birthdays 9 days apart first up was my son Charlies which was last Tuesday so he wanted a chocolate caramel style cake with lots of gooey caramel.
I do love chocolate cake too but who doesn’t I think there are so many versions you can have but I found this recipe to be really good I’ve used it a few times and it never fails. It’s a Jo Wheatley recipe from her book a Passion for Baking if I’m honest I love her style of baking and cooking and follow her blog she’s a huge inspiration.
I hope you enjoy this recipe as much as I do.
Chocolate Birthday Cake
Perfect for any Occasion
- 225g margarine
- 225g caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 200g self raising flour
- 1/2tsp baking powder
- 1/2 tsp bicarbonate of soda
- 40g cocoa Powder
- 3 tbsp milk
- 100g Good quality chocolate Dark or milk
- For The Ganache
- 200g dark chocolate
- 100g milk chocolate
- 250ml double cream
- Caramel Dulce de leche (which you can get in a jar from most supermarkets)
- Galaxy caramel bar
- caramel buttons
- Preheat the oven to 180’c/350’f/gas mark 4
- In a bowl using a hand mixer or if using a free standing mixer which ever you prefer,
- Cream together the sugar and margarine till light and pale, gradually add the beaten eggs and vanilla. Add the flour, baking powder, bicarbonate of soda, cocoa and then milk and beat till all incorporate, then add the melted chocolate and mix altogether till you have a lovely batter mixture.
- Divide equally between the prepared tins (2 x 20 cm round tins lined with baking parchment)
- And bake in the oven for around 25 mins check with a skewer if its cooked. When cooked place onto a wire rack to cool.
- Make the ganache by placing the cream and chopped chocolate into a saucepan and melt gently on a low setting.
- Once the chocolate has melted leave to go cold and then i like to whip mine up in the mixer it will go lighter in colour too.
- Place a good layer of your caramel on one half then place some ganache on top the caramel along with galaxy caramel chocolate broken up scatter all along. Then with the second cake place a smooth layer of ganache along the bottom of the cake and place it down onto your cake and push down gently.
- Now time for the top of your cake to be decorated place a lovely amount of gnash along the top and then cover with your caramel buttons or with whatever you want to use.
- you can add whichever chocolates you want this is only a guide as this is what my son wanted make it your own and enjoy
By Claire Smith
Adapted from Jo Wheatley (A Passion for Baking)