Skip to content

Birthday Chocolate Cake

Happy Birthday; BlueCrumbles

Today is my friend Laura’s birthday and I made this little chocolate cake for her. I really love this recipe. It is simple, quick, the cake is never dry and always very chocolaty!

And every time I make it I can change the recipe a little bit. Sometimes I put raspberries in it, when I had a really tough day I put some Tim Tam’s or pieces of chocolate in it or I just leave it plain to get the nice nutty flavour. With some chocolate icing on top, DONE!

It also is an all-time favorite of my friends. I know I told you I don’t like baking that much but if it is one of my friends birthdays I will make a cake if they ask me for one. And I guess 9 out of 10 times they wish for this particular cake.

So: Happy Birthday Laura and while I am at it… Thank you so much for designing my logo! I hope we will have many more birthdays to celebrate!!!

Makes 1 medium sized cake tin

  • 200g ground almonds (or ground hazelnuts or plain flour)
  • 200g dark chocolate (70 % cocoa)
  • 200g butter
  • 150g sugar
  • 4 eggs
  • 1 teaspoon baking powder
  • 150g chocolate for the icing if you want
  • fruit or biscuits to put in the cake (optional)


1. Preheat the oven to 175°C and grease your cake tin

2. Break the chocolate for the batter into pieces and put in a heatproof bowl. Add the butter and sit the bowl on a pan with simmering water and make sure the bowl doesn’t touch the water. Stir regularly.

3. While the chocolate is melting, take a big bowl and mix the eggs and the sugar with a hand mixer until you have a thick, white, creamy texture. Be patient it might take 2 or 3 minutes.

4. Once the chocolate butter mix melted stir into you egg batter. Add the ground almonds and baking powder. When combined fill into your cake tin.

I love using ground almonds. The fact that it changes the texture of the cake and gives it a little more depth is nice and since I have a friend who is allergic to gluten, this is the perfect cake for her. If you want the cake to be more nutty try ground hazelnuts and if you are allergic to nuts you can still use normal flour!

5. Bake for 30-45 minutes and make sure to check occasionally. The cake is ready when the centre is still moist and a little bit sticky.

When the cake is done make sure to let it cool in the tin to avoid it from breaking while taking it out.

6. Once cooled you can leave it as it is, put an icing on top (my favorite is just melted chocolate) and/or decorate it!

One Comment Post a comment
  1. Bianca #

    Its very very delicious

    3 November, 2012

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 59 other followers

%d bloggers like this: