My 28th Birthday Cake!
A recipe for my 28th birthday cake... chocolate cake, chocolate buttercream, chocolate orange ganache and more!
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
- 500 g unsalted butter
- 500 g light brown sugar
- 400 g self raising flour
- 100 g cocoa powder
- 10 medium eggs
- 300 g unsalted butter ((not stork) (room temp))
- 500 g icing sugar
- 75 g cocoa powder
- 200 g dark chocolate orange ((chopped))
- 150 g milk chocolate orange ((chopped))
- 300 ml double cream
- 150 g white chocolate
- Leftover Buttercream
- Sprinkles
- Chocolate Orange Segments
Instructions
- 1
Preheat your oven to 170C/150C fan, and line two 8"/20cm deep cake tins with parchment paper.
- 2
Add the butter and sugar to a bowl, and beat till light and fluffy.
- 3
Add in the flour, cocoa powder and eggs and beat again until a lovely smooth cake mixture is formed.
- 4
Split evenly between the two tins and bake in the oven for 50-60 minutes (or until a skewer comes out clean!)
- 5
Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.
- 6
Beat the unsalted butter on its own for a while in your mixer until its smooth and supple.
- 7
Add in your icing sugar and cocoa powder a little at a time and beat fully until its light and fluffy!
- 8
(If the mixture is really stiff, add in 1-2tbsp of boiling water and beat fully to smooth out)
- 9
Add the the dark chocolate orange and milk chocolate orange to a large bowl.
- 10
Add the cream to a pan and heat till just before boiling point. Pour over chocolate and leave to sit for 5 minutes. Once sat, mix until smooth (Add back to the pan if its not quite melted).
- 11
Leave the ganache in a bowl and stir every few minutes until it forms a peanut butter like consistency - you can do this in the fridge as well, just make sure to stir it so it doesn't set too quickly!
- 12
Whip the ganache with an electric whisk until it is fluffy, light and mousse like!
- 13
Level the cakes off if necessary. Split the two cakes into two so you have four layers in total.
- 14
Add your first cake to a cake board (I use a large 10" cake board) and secure with a small amount of buttercream.
- 15
Spread some chocolate buttercream onto the first layer, add the second sponge. Repeat until you reach the top layer of cake.
- 16
Spread some chocolate buttercream around the sides to fill in the gaps and create a crumb coat. Refrigerate the cake for at least 30 minutes.
- 17
Once refrigerated and the ganache is ready, using an angled spatula, slather over the chocolate ganache and then smooth around using a large metal scraper.
- 18
Carefully press some sprinkles into the bottom of the cake (like shown in the photos)!
- 19
Once the sprinkles are on the cake, refrigerate the cake for another 30 minutes.
- 20
Melt the white chocolate until smooth. Carefully drip down the sides of the cake, and fill in the top of the cake with the chocolate!
- 21
Pipe some swirls of the leftover buttercream on top using a medium 2D closed Star Piping Tip and decorate with the sprinkles and chocolate orange segments on top!