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Birthday Cake Recipies

8 inch round cake tin:

200g Self Raising Flour
50g Cocoa Powder
325g Butter
225g Caster Sugar
4 Eggs (medium)

1. Pre-heat your oven to gas mark 4

2. Leave butter out for a few hours (or overnight)

3. Cream 225g of the butter with all of the sugar [creaming means mixing the sugar and butter together until the mixture takes on a slightly lighter hue and is light and fluffy]

4. In a seperate bowl crack open all the eggs and whisk a little until the yolks are broken and somewhat amalgamated.

5. Add beaten egg little by little to the butter and sugar mix. Continuing to mix maintaining the creamy consistency of the sugar/butter mix. I suggest adding a little egg, then beat the mix, then adding a little more egg, then mix ,.... and so forth.

6. In another bowl combine flour and cocoa powder. Mix well.

7. Make a well in the middle of the flour and agg the egg/butter/sugar mix, little by little ...... until all mixed in.

8. Bake in the oven for 30-40 minutes until done.

If you're unsure as to whether your cake is done take the cake out after 30 muntes .... warm a sharp knife on the hob for a few seconds, take it out of the oven quickly, stick the knife in, if it comes out clean it's cooked, if not, put in the oven for another 10-15 minutes depending upon the state of the knife .... the cakse should go flat in the middle as it should be past it's vulnerable stage.

Make the butter cream icing with remaning cocoa power, butter and icing sugar.

Slice cooled (cold) cake in half and spread in the middle.

Of course I'm not a choccie cake expert ... so I bow to greater knowledge.

If you have time, you may consider using some malt extract as this adds a richer yummy slightly malteser chocolatey flavour to the cake
thank you sooo much. you're a life saver :D

its just a shame i wont be eating any of the cake myself!
thank you sooo much. you're a life saver :D

its just a shame i wont be eating any of the cake myself!

Don't be sad ... i make cakes all the while and I never get sad about not eating them. Shall I tell you why? It is because I know I'm the expert cake baker and I can whip one up ANYTIME I choose ... so I'm under no obligation to eat it. Once you crack the cake recipe above then you'll feel the same.

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