Chocolate birthday cake

Name: Chocolate birthday cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200 g + something soft butter; 280 g Flour; 120 g Strength; 2 TEASPOONS Baking soda; 1 TEASPOON Baking Powder; 300 g Sugar; 3/4 TEASPOON Salt; 4 Eggs (Gr. M); 250 g Buttermilk; 2 TEASPOONS Vanilla extract; 200 g Sugar; 90 g soft butter; 125 g Whipped cream; 350 g soft butter; 300 g melted dark chocolate (cooled down); 300 g Icing sugar (sieved)

AUTHOR
Lenora Decker

DIFFICULTY
not easy

RATING

Every birthday child is happy about this birthday cake. The bases are filled with delicious chocolate butter cream as well as caramel sauce. The anticipation of blowing out the candles is immeasurable.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

200 g + something soft butter
280 g Flour
120 g Strength
2 TEASPOONS Baking soda
1 TEASPOON Baking Powder
300 g Sugar
3/4 TEASPOON Salt
4 Eggs (Gr. M)
250 g Buttermilk
2 TEASPOONS Vanilla extract
200 g Sugar
90 g soft butter
125 g Whipped cream
350 g soft butter
300 g melted dark chocolate (cooled down)
300 g Icing sugar (sieved)

Directions

1
Preheat the oven for the dough (circulating air: 180 °C). Grease two springforms (25 cm Ø each) with some butter. Mix 280 g flour, starch, baking soda, baking powder, 300 g sugar and salt in a large bowl. Mix eggs, buttermilk and vanilla extract. Cut 200 g butter into the dry ingredients. Work in roughly with the whisk of the mixer or with a food processor for about 30 seconds.
2
Add the buttermilk and egg mixture in 3 portions, then stir for 15 seconds each time until everything is well mixed. Spread evenly on the baking tins. Bake the 3. doughs one after the other for approx. 25 minutes (stick test!). Cool for about 10 minutes, then remove from the pan and allow to cool.
3
For the caramel sauce, caramelise 200 g sugar in a wide pot until golden brown. Stir in 90 g butter with a whisk. As soon as the butter has melted, remove the pot from the heat, then slowly add the cream. Let the caramel sauce cool down. The sauce will keep in the refrigerator for several weeks.
4
For the chocolate butter cream, mix 300 g butter in a bowl with the whisks of the mixer until creamy. Add icing sugar and continue beating. Stir in liquid chocolate well with a rubber spatula.
5
Cut the bottoms in half horizontally. Spread approx. 5 mm buttercream on one base. Pour 2-4 tablespoons caramel sauce over it. Place 2nd cake layer on top, spread 5 mm buttercream on top and pour caramel sauce over it. Place the base on top. Repeat the process. Place the base on top. Spread the rest of the buttercream on the cake. Decorate with small candles as desired.