MY BIRTHDAY CAKE EVERY YEAR
Welcome to my absolute favourite recipe yet and the cake I request for my birthday every well, as well as many others by request! This cake is so decedent, rich and honestly the ultimate chocolate cake! I love the richness and sweetness of the chocolate cake, along with the salted caramel, which is cut with the sharpness of the raspberries. The combination is perfect!
If you live in the UK like I do, we have only just been able to start socialising with people indoors, as well as host events outside with 30 - so this cake is perfect for any upcoming socialising or celebrating you have to look forward to!
If you try this recipe and love it, make sure to tag me in your Instagram posts - @the_happy_oat !
Makes: 1 cake, serving 16 people. Preparation time: 1 hour. Cooking Time: 1 hour 15 minutes
INGREDIENTS
Cake:
250 g unsalted butter (cubed)
250 g dark chocolate (70% cocoa solids)
150 ml thick hot chocolate (use approx. 4 tsp hot chocolate powder and hot water to make)
225 g self-raising flour
250 g caster sugar
250 g soft light brown sugar
2 tablespoons cocoa powder
100 ml buttermilk
4 large eggs
Salted Caramel:
200 g sugar
50 g butter
75 ml double cream
1/2 tsp sea salt
Chocolate Ganache:
50 g dark chocolate (70% cocoa solids)
50 ml double cream
Raspberry Filling:
150g frozen raspberries
2 tbsp chia seeds
Topping:
Handful of fresh raspberries
Dark chocolate shavings
METHOD
Preheat your oven to 150C and line 2x 23cm cake tins with baking paper.
Start by making the cake. Break the chocolate into a saucepan and add the cubed unsalted butter along with the hot chocolate and a pinch of sea salt. Melt this mixture over a medium - low heat until fully melted and combined. Set to the side to cool.
In a large bowl, mix the flour, castor sugar, light brown sugar and cocoa powder together.
Return to your chocolate/butter mixture (which should have cooled to a lukewarm temperature). Whisk in the butter milk and eggs to this mixture.
Pour your wet mixture into the mixing bowl with your dry ingredients and mix together with a wooden spoon until fully combined.
Spoon the mixture between the 2 cake tins and bake for 1 hour and 15 minutes or until fully cooked through (TIP: Use a skewer or knife to pierce into the middle of the cake, if it comes out clean, it is fully cooked through). Once out the oven, leave to cool for 10 minutes until turning out of the tins and leaving to fully cool before filling.
While the cakes are cooking make your salted caramel. Place sugar and butter into a saucepan over a low-medium heat, gently swirling the pan every so often. Once the mixture starts to brown and bubble, quickly remove from the heat and add the double cream and whisk together. Once combined, add the sea salt and combine. (This is a tricky part in the recipe - and still sometimes takes me multiple attempts!). If the caramel hardens by the time you need to spread it on the cake, simply heat over a low heat to make it runny again.
Next make the chocolate ganache. Break up the chocolate and put the chocolate in a large mixing bowl. Pour the cream into a saucepan and bring to the boil. Quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Leave to cool down a little until thick enough to spread on the cake.
Next make the raspberry filling. Put the frozen raspberries in a sauce pan over a medium heat and cook till the raspberries have broken down (approx. 5minutes). Remove from the heat and stir through the chia seeds and leave to sit for 10 minutes.
Now you are ready to construct your cake! Level off any rises in your cakes. On top of your first cake, spread your raspberry filling, followed by drizzling half of your salted caramel mixture. Place your 2nd cake on top and spread your chocolate ganache, followed by the remaining of your salted caramel. Decorate with fresh raspberries and dark chocolate shaving and enjoy!
Happy Baking!
Ruth xxx