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Chocolate Birthday Cake

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Method

For the cake layers

  • Preheat oven to 180* C (350* F) Fan.
  • Beat the butter and sugar in a mixer with the paddle attachment for at least 5 minutes, until light and fluffy.
  • In the meantime, combine the cocoa powder and boiling water in a bowl.
  • Whisk until completely combined and set aside to cool.
  • In a separate bowl, combine the flour, baking powder and salt. Stir.
  • When the butter-sugar mixture is fluffy enough, add the eggs one at a time and beat until completely incorporated.
  • Add the vanilla extract and cocoa-water mixture. Beat on low speed until completely combined.
  • Remove the mixer’s bowl from the stand, scrape down the sides of the bowl and mix with a spatula.
  • Add the buttermilk and mix again.
  • Add the flour mixture and gently fold.
  • Cut out 2 sheets of parchment paper to fit in to two 22 cm cake pans. Place them on the bottom of the pans and grease with butter.
  • Divide the mixture between the two cake pans. (If you don’t have 2 cake pans, bake the first half and then bake the second half to create 2 layers.)
  • Bake for 35-40 minutes.
  • When ready, remove from oven, turn out on to wire rack and allow to cool for 20 minutes.

For the buttercream frosting

  • Beat the butter, icing sugar, cocoa powder and 2 tablespoons of the heavy cream with the paddle attachment on low speed.
  • Gradually add the rest of the heavy cream and vanilla. Turn up the speed and beat for 2 minutes, until you create a light and fluffy frosting.

To assemble

  • Cut a sheet of parchment paper in to 3 strips and place them in a triangle on a cake platter. This will help you keep your cake platter clean.
  • Place the first layer of cake over the parchment strips, smooth side up.
  • Add 1/3 of the frosting over it and spread nice and smooth.
  • Spread 50 g of melted chocolate couverture over the frosting.
  • Cover with the second layer of cake and spread the rest of the frosting over it.
  • Add the rest of the melted couverture and remove the strips of parchment.
  • Decorate with chocolate wafers all the way around.

Serve a piece of the cake drizzled with melted couverture and add some mint leaves.

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Nutritional
Chart

Nutrition information per portion

820
Calories (kcal)
41 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

35.0
Total Fat (g)
50 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

22.0
Saturated Fat (g)
110 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

112.0
Total Carbs (g)
43 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

91.0
Sugars (g)
101 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

9.7
Protein (g)
19 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

7.6
Fibre (g)
30 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.59
Sodium (g)
10 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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