I've noticed that many fellow bloggers have been baking their own Birthday cakes and so I too made one for myself, just for the record. I made this chocolate cake for my birthday yesterday, yes it was yesterday. I adapted the recipe from Chocolate Cupcakes and just doubled the amounts to fit into a 9 inch sq. springform tin, dressed it up a little with chocolate topping and walnuts.
Well, a lady's age is a guarded secret and not revealing it is her prerogative, but age is merely a number. This much I can reveal ..... I'm already a senior citizen and enjoying all the little perks that come with being one! Oh, can you spot the card in the background? It's handmade and it's from my three musketeers! Thanks, dears!
I just poured the melted chocolate over the cooled cake and let the topping flow at random to the base of the cake.
When I made the Chocolate cupcakes I've already promised myself that I'll bake a big one for my birthday because they were moist, yummy and tasted much better, chilled. For ease of reference, I'll post the recipe again, as follows .........
A) 200 gm butter
360 gm caster sugar
1.1/2 tsp vanilla essence
B) 1 cup milk
2 tsp bicarbonate of soda
C) 1 cup boiling water
2 tsp instant coffee of your choice
D) 380 gm plain flour
1/2 tsp salt
6 tsp baking powder
80 gm cocoa/chocolate powder
E) Whole walnuts lightly toasted or strawberries
- Sift ingredients in (D), set aside.
- Dissolve bicarbonate of soda in milk (B), set aside.
- Dissolve instant coffee in the boiling water (C), set aside.
- Cream butter with sugar till light, fluffy and creamy, add in eggs, one @ at time. Add in vanilla and mix well.
- Add in the coffee mixture, mix well. (The batter tends to curdle at this point).
- Fold in the sifted flour alternatively with the milk, starting with flour and ending with flour. Mix till well incorporated, scraping from the bottom and sides of the mixing bowl.
- Pour batter into a lightly greased and dusted 9 in. sq springform tin (line the base with parchment paper).
- Bake in preheated oven @ 160 deg C for 50 to 55 mins. Test with skewer till it comes out clean.
- Remove from oven, let cool in tin for about 10 mins., before transferring the cake to a wire rack to cool completely.
- Meanwhile, prepare the chocolate topping and pour onto the cooled cake.
- Decorate as desired.
- Cut and serve the cake only after the topping has completely set, keep covered to chill in the refrigerator, cuts well the next day.
- 7 oz dark cooking chocolate, break into small pieces
- 4.1/2 Tbsp water
- 1.3/4 tsp salad oil (canola)