Chocolate birthday cake!
Not everyone knows that I’m a baker in training and when they find out, it’s a big surprise and sometimes when they find out they want me to bake for them! That’s what happened when Jade’s dog walker’s discovered my Sweetly, Simona Instagram account.
Jade is lucky enough to have an amazing dog walker, Andrew, who’s girlfriend, Scarlett also walks dogs & has taken care of Jade many times. Scarlett discovered my baking account right around the corner from Andrew’s birthday so, she asked me to make a very chocolatey cake!
I chose the Heavenly Chocolate cake recipe from the Mary Berry cookbook.
For this cake, I decided to use a springform pan. I did this mostly because of the fact that the recipe specifically called for a deep cake dish. The springform pan was the deepest I had and I figured springform couldn’t hurt! I cut a piece of parchment paper to put at the bottom of the pan and sprayed the inside of the pan with coconut cooking spray.
I was really excited because I got to use my baking scale!
I then had to melt chocolate with butter. I didn’t have the right sized bowl to fit over the pot of boiling water so I placed a colander at the top of the pot and put the bowl of chocolate inside that. It may have been unconventional, but it worked!
I put the chocolate aside to cool and mixed the egg yolks and sugar until they were a light yellow color and fluffy.
Once the chocolate was cooled, I poured it into the fluffed egg and sugar mixture and carefully mixed it together. I used the gentle folding technique that I learned at my Sur La Table cooking classes and tried my best to go as slowly as possible.
Once combined, I added the flour and ground almonds and again, gently folded together.
In my stand mixer, I beat the egg whites until they were “stiff but not dry”. Honestly, I wasn’t entirely sure what that meant, but beat the eggs until they could form a peak but still had moisture. That seemed about right. I added it to the batter and stirred together carefully. I poured the batter into the pan and put it into the oven for 50 minutes.
After 50 minutes, the cake was perfectly well done and smelled so chocolatey! The original plan had been to make this cake twice that night. I was going to make the birthday one for Scarlett & Andrew and another for Ward/the office. However, when the cake came out, it was much thinner than Mary Berry’s. So, the second cake ended up being my second layer for Scarlett & Andrew’s cake. It was meant to be!
I let the cakes cool for a long time, wrapped in Saran Wrap, in the fridge. As everyone knows, I have very little patience with cooling baked goods, so I made a point of getting these out of my sight for multiple hours while they chilled.
At some point in the cooling process I made the frosting.
I melted the butter in a pan and then added the cocoa powder and milk.
Once combined, I sifted the powdered sugar into the mixture.
Right off the bat, I knew I would have to make more frosting. There were two reasons for this. The first being that I knew right away that there wasn’t enough. Secondly though, I didn’t like how it looked and it was super thick. I decided that this first round would be my base coat on the cake and that I’d make a second bath for the top coat.
I didn’t have time to photograph the making of the second batch of frosting but it came out much thinner and lighter. Phew! I covered the first layer with this new frosting and then added sprinkles because…. birthday cake!
I obviously didn’t get to take a bite of this, but Scarlett & Andrew both said that it was super tasty and that they ate the whole thing in just a few days! Yes!