Chocolate Birthday Cake

How to Make a Chocolate Birthday Cake with Raspberries

Have you ever visited a cafe, restaurant, bakery where they always have a few different chocolate cakes, tarts and ice-cream on offer? Especially when they are warm and squidgy and others that are cool and crisp? If not yet, then you should definitely try them out and even more. The selection is really wide so do not be afraid that it will be difficult to find a cool place with super tasty desserts. What they all share in common is the quality of the chocolate used. It is always 70% and it is melted slowly over a pan of simmering, never boiling water. Sometimes brute cocoa powder is added for depth or a few shots of espresso or whiskey for extra layers of flavor. It is easy to make such a dessert, literally, every cooking party can teach you doing this or you can use the recipe attached below.

The magic though, the one thing that could make customers, and staff, come back for more is the addition of sea salt. And by addition, it is meant, not just a pinch, but heaped teaspoons of the stuff. It is also never completely crushed so that tiny flakes of crystal salt burst their salty deliciousness onto your tongue with an intriguing moreish ness. Granted the odd customer is aghast and returns their slice of cake in confusion but on the whole, a dedicated clientele with the sea salt caramel and pretzel tart being the most prevalent choice by far.

Please find below a really lovely chocolate cake recipe:

Velveteen chocolate birthday cake with raspberries

  • 1 x 8» in 3 x layers – bake for approx. 35mins 250g 70% chocolate 60g cocoa extra brute 175g butter 4 x eggs 300g soft light brown sugar 175g plain flour 1⁄2 teaspoon bicarbonate of soda 1⁄2 level teaspoon Maldon sea salt crushed lightly in the palm of your hand. 250g sour cream 1⁄2 capful good quality vanilla extract. 2 x shots strong espresso
  • Preheat oven to 160’ – Melt the butter with the salt and the vanilla in a large saucepan – Take the pan off the heat and stir in the chocolate, the espresso, and the cocoa mixing until you have a thick and glossy emulsion.
  • Whisk together the eggs and sugar until light and then gently fold this into the chocolate mixture. Stir constantly until you have a smooth emulsion. – Sieve together the flour and bicarbonate of soda.
  • Add 1/3 of the flour mixture to the chocolate and stir well to combine.
  •  Add 1/3 of the sour cream and stir. 
  • Repeat this process again until you have used up all the flour and sour cream. Do not over beat at any point. You can use a large spatula to fold everything together. 
  • Spoon into pre-prepared tins and use the back of the spoon to level each cake. Bake until the top of cake feels springy to touch and a skewer comes out clean.

Vanilla buttercream: 150g very soft butter 150g icing sugar sieved to remove any lumps, 1 x capful vanilla essence.

  • Beat together the sugar and butter until very soft and light in color. 
  • Use this icing to sandwich the chocolate cake together and to swirl attractively on the topmost layer. 
  • Cover with as many raspberries as possible and then dust these lightly with cocoa powder. You can also break up raspberries and put these in between the layers for an extra fruity effect.