chocolate birthday cake

Nadiya's chocolate caramel flan (or chocoflan) magically inverts itself in the oven, when the crème caramel rises to the top. 

Chocolate caramel flan

grams/4½oz shop-bought salted caramel sauce

softened, butter

brown sugar

free-range egg

tbsp vanilla extract

cocoa powder

tsp bicarbonate of soda

tsp baking powder

tbsp coffee granules

230 milliliters/8fl oz full-fat milk

600 milliliters/20fl oz evaporated milk

tin condensed milk

free-range eggs

vanilla bean paste

salt

Andrew used his Gran’s recipe for a classic light chocolate cake and topped it with chocolate icing, chocolate shards, hazelnuts and raspberries for a spectacular finish fit for a birthday.

For this recipe you will need 3 x 18cm/7in sandwich tins and a large piping bag fitted with a large closed star nozzle.  

Birthday chocolate cake

235 grams/8½oz self-raising flour

caster sugar

1½ tsp baking powder

4½ medium free-range eggs, beaten

margarine

tbsp semi-skimmed milk

evaporated milk

240 grams/8¾oz plain chocolate, finely chopped

salted butter

grams/2½oz raspberries

hazelnuts

grams/1¾oz chocolate

grams/1¾oz white chocolate

This chocolate drip cake is the ultimate birthday treat for chocolate fans.

For this recipe you will need four 20cm/8in sandwich cake tins (approximately 4cm/1.5in deep), a 20cm/8in and a 30cm/12in cake board, two non-slip cake mats trimmed to about 18cm/7in and 25cm/10in diameter, a cake side scraper and a medium piping bag with a large star-shaped nozzle. 

Chocolate drip cake

400 grams/14 ounces plain flour,

1½ tsp baking soda

dark chocolate,

270 milliliters/½ pint milk

300 grams/10½oz dark soft brown sugar

300 grams/10½oz caster sugar

free-range eggs, beaten

double cream

250 grams/9 ounces salted butter,

icing sugar

chocolate,

grams/1½oz salted butter

golden syrup

sunflower oil

grams/3½oz chocolate,

Edible gold lustre dust, for dusting the dark chocolate shards

Make a birthday special with Mary Berry's chocolatiest of chocolate sponge cakes. It is super easy to bake and is covered with a rich, dark chocolate ganache.

Chocolate sponge cake

water

tbsp milk

flour

baking powder

grams/4 ounces baking spread butter

300 grams/10 ounces natural caster sugar

150 milliliters/5fl oz double cream

apricot jam

This indulgent Chocolate Cheesecake is the ultimate dessert for any celebration. A moist and fluffy chocolate cake base is topped with rich and creamy chocolate cheesecake, then finished off with a rim of smooth chocolate whipped cream and rainbow sprinkles.

Chocolate Cheesecake With Cake Bottom

(65 grams) all purpose flour

(104 grams) sugar

tbsp (22 grams) natural unsweetened cocoa powder

tsp baking soda

tsp salt

(60 milliliters) milk

tbsp (30 milliliters) vegetable oil

tsp vanilla extract

(60 milliliters) hot water

oz (678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (43 grams) natural unsweetened cocoa powder

(230 grams) sour cream, room temperature

oz (1 1/3 cups) semi sweet chocolate, melted and slightly cooled

eggs, room temperature

cup (240 milliliters) heavy whipping cream, cold

cup (29 grams) natural unsweetened cocoa powder

cup (29 grams) powdered sugar

tsp vanilla extract

Rainbow sprinkles, optional

Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides. If your springform pan leaks, then you&#8217;ll want to use a 9 inch cake pan for the cake layer.

In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.

In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.

Add the dry ingredients to the wet ingredients and whisk together until well combined.

Add the water and whisk until well combined. The batter will be thin.

Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out clean.

Remove cake from the pan and set on a cooling rack to cool.

Reduce the oven temperature to 300°F (148°C). If you used a springform pan, clean the pan, put it back together and respray the sides with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking. Line the bottom with parchment paper. If you used a cake pan for the cake layer, set up your springform pan with non-stick baking spray on the sides and parchment paper on the bottom. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Cake Base

In a large bowl, beat the cream cheese, sugar and cocoa powder on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and vanilla extract and mix on low speed until well combined.

Add the melted chocolate in three parts, stirring until combined after each. Adding it in parts helps ensure that it incorporates evenly and helps prevent clumping.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Add the cooled cake layer to the bottom of springform pan and add the chocolate cream cheese filling to the pan, on top of the cake layer.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour, 15 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Make the Cheesecake Filling

Once completely cool and firm, remove the cheesecake from the springform pan and place on a serving plate.

To make the whipped cream, add the cream, cocoa powder, powdered sugar and vanilla extract in a large mixing bowl and whip on medium speed until stiff peaks form. It will happen quickly.

Pipe the whipped cream onto the outer edge of the cheesecake, the finish it off with sprinkles if desired. Refrigerate until ready to serve.

Add the Toppings

Large Chocolate Sheet Cake covered in chocolate frosting and candy. 

Chocolate Sheet Cake

120 ml (1/2 cup) hot water

(1 cup) unsalted butter, room temperature

(1 cup) caster sugar or granulated sugar

(1/2 cup) brown sugar

vanilla extract

(1 and 3/4 cup) plain flour or all purpose flour

(3/4 cup) cocoa powder

baking soda

240 ml (1 cup) full fat sour cream, room temperature

(1/2 cup or 1 stick) unsalted butter, room temperature

(1/2 cups) dark chocolate (50-70% cocoa), roughly chopped

(2 cups) icing sugar

full fat sour cream

(3 cups) assorted chocolate and candy pieces, roughly chopped

Chocolate cakeGrease a quarter-sized sheet pan (9 x 13 inch / 23 x 33 cm) and line with baking or parchment paper, ensuring two sides of the paper overhang.

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Boil the kettle and pour out 1/2 cup water and set aside.

In a large mixing bowl, beat butter and sugars with an electric mixer on medium speed for 1-2 minutes or until creamy and combined.

Add vanilla and eggs, one at a time, and continue to beat until combined. Take a moment to scrape down the sides of the bowl. 

In a separate bowl, sift flour, cocoa powder, baking powder, baking soda and salt and lightly whisk. Add the dry ingredients, along with the hot water and gently mix on low speed.

Add sour cream and mix on low speed until cake batter is smooth and creamy. 

Pour chocolate batter into your prepared pan and smooth out into one even layer.

Bake for approximately 35 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely.

Chocolate frostingPlace butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy.

Meanwhile, melt chocolate in the microwave, stirring every 20 second, until smooth and set aside to cool slightly.

Add half the sugar and the sour cream, and beat on low until the sugar is incorporated. Then, add the remaining sugar and beat on low until mixture is smooth and creamy.

Next, add melted chocolate to the buttercream, ensuring the chocolate is still smooth and melted but not warm. Beat on medium speed until chocolate buttercream is smooth and creamy. 

Gently cover your cooled cake with chocolate frosting. Then scatter candy pieces on top.

This is the softest chocolate cake I've ever had!

I’ve made this cake for a second time!! Easy to make and the result is delicious! The frosting recipe is soo good too! Winner!

This is the best chocolate cake recipe ever! It is rich, chocolatey and moist with a perfect crumb! Topped with chocolate buttercream frosting it&#39;s the ultimate chocolate birthday cake. Check out the step-by-step photos and watch the video to learn how to make this easy chocolate cake recipe and ditch boxed cake mixes once and for all!

Best Chocolate Cake Recipe From Scratch

all-purpose flour

sugar

½ tsp baking soda

½ tsp baking powder

sea salt

espresso powder

canola oil ((or melted butter))

eggs, (large)

sour cream

milk

tsp pure vanilla extract

chocolate chips

Chocolate Buttercream Frosting Recipe

Preheat oven to 350 degrees F.

Line two 6” round cake pans with parchment paper and grease well. Set aside.

In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside

In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.

Add dry ingredients to the wet ingredients and stir until combined.

Add mini chocolate chips and stir until evenly distributed.

Divide the batter evenly into the two prepared cake pans.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.

Place cake pans on a wire cooling rack to cool to room temperature (takes about 30 minutes).

Once cool, lift cakes out of the pans and remove parchment paper. Let cool completely on the wire cooling rack.

Once cool, with chocolate frosting and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1694125111/d1equcvsmuxfwimm9rts.mp4

This is the best chocolate cake recipe ever! It is rich, chocolatey and moist with a perfect crumb! Topped with chocolate buttercream frosting it’s the ultimate chocolate birthday cake. Check out the step-by-step photos and watch the video to learn how to make this easy chocolate cake recipe and ditch boxed cake mixes once and for all!

Best Chocolate Cake Recipe from Scratch

Chocolate cake meets Victoria sponge in Mary's easiest ever chocolate cake recipe filled with cream and jam. 

Mary's easy chocolate cake

225 grams/8 ounces unsalted butter, softened, plus extra for greasing

225 grams/8 ounces caster sugar, plus extra for sprinkling

220 grams/7¾oz self-raising flour

300 milliliters/10½fl oz whipping cream, softly whipped

Covered in sticky icing and decorated with sweets, this chocolate cola cake is perfect for a children's birthday party.

Chocolate cake

golden caster sugar

eggs,

cinnamon

220 milliliters/8fl oz flat cola

strawberry jam

150 milliliters/5fl oz double cream,

chocolate buttons, to decorate

This is one of those dark, squidgy-bellied chocolate cakes that I turn to gratefully when I have friends over to supper; a gratitude that is always reciprocated. The mixture of ground almonds and amaretto gives a marzipan kick, balancing the bitterness of the chocolate. The amaretti cream alongside brings both smoothness and a fine honeycomb crunch to the velvetiness of the cake. 

Equipment: You will need a 20cm/8in springform cake tin.

Top 11 chocolate birthday cake recipes from across the web

The most viewed chocolate birthday cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Chocolate caramel flan

Birthday chocolate cake

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Chocolate Cheesecake With Cake Bott...

Chocolate Sheet Cake

Best Chocolate Cake Recipe From Scr...

Mary's easy chocolate cake

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Sunken chocolate amaretto cake

Top 11 chocolate birthday cake recipes from across the web

The most viewed chocolate birthday cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate caramel flan

Birthday chocolate cake

Chocolate drip cake

Chocolate sponge cake

Chocolate Cheesecake With Cake Bott...

Chocolate Cheesecake With Cake Bott...

Chocolate Sheet Cake

Best Chocolate Cake Recipe From Scr...

Mary's easy chocolate cake

Chocolate cake

Sunken chocolate amaretto cake

The most viewed chocolate birthday cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine