What better way to celebrate passing years than with a delicious chocolate birthday cake?
And if it’s your child’s birthday, even if your world has just crashed down on you, you’ll find the time to make them a cake with their favorite flavors!
The birthday was actually in January, but for a series of reasons, I couldn’t write the recipe for their chocolate birthday cake until today.
A simple cake with chocolate sponge, delicious milk chocolate ganache, and dark chocolate glaze. In short, a perfectly chocolaty cake where no flavor overpowers the other.
It’s pointless to tell you, make your chocolate birthday cake at the first opportunity!!
OTHER INTERESTING RECIPES:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 3 Hours
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 392.58 (Kcal)
- Carbohydrates 37.51 (g) of which sugars 30.11 (g)
- Proteins 4.91 (g)
- Fat 25.46 (g) of which saturated 10.29 (g)of which unsaturated 6.21 (g)
- Fibers 1.82 (g)
- Sodium 39.84 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter
- 5 oz 70% dark chocolate
- 1 cup sugar
- 6 medium eggs
- 1 tbsp baking powder (equal to 1 packet)
- 2 cups water
- 1 cup sugar
- vanilla (used pods)
- orange zest
- 1.5 cups heavy whipping cream
- 7 oz milk chocolate
- 1/4 cup heavy whipping cream
- 4 oz 50% dark chocolate
Tools
- Springform Pan
- Electric Mixer
Steps
Melt the dark chocolate (in a bain-marie or microwave) and set it aside. Separate the egg yolks from the whites.
Beat the egg whites until stiff and set them aside.
In a bowl, mix the sugar with the softened butter, then add the egg yolks and mix with the electric mixer.
Add to this mixture the previously sifted powders, incorporate the dark chocolate well, and then slowly fold in the egg whites.
Grease and flour the springform pan and bake at 350°F (convection) for about 30 minutes (always perform the toothpick test). For a conventional oven, allow a few more minutes.
– Combine all the ingredients in a saucepan and bring to a boil. Then turn off and let cool.
– Bring 1/2 cup of cream to a boil and pour it over the milk chocolate placed in the bowl; mix well and then add the 1 cup of semi-whipped cream, set aside. Cover with cling film and refrigerate.
Bring the cream to a boil in a pot. Turn off and add the chopped dark chocolate, stirring well until completely melted.
– Cut the sponge cake in half and brush the base placed on a tray with syrup.
– Save about 2 tbsp of ganache (for the writing) and put the rest in a piping bag with a star nozzle and pipe many tufts.
Lay the second layer, brush it with syrup and place the cake on a wire rack with a tray underneath; pour the glaze over it letting the drips fall along the edges for a drip cake effect and decorate the edges with ganache tufts.
– Smooth the surface with a spatula and decorate with the writing by putting the ganache in a piping bag with a small hole at the end or, if skilled, using a paper cone.
– Place the chocolate birthday cake in the fridge and take it out about 10 minutes before serving.
Storage:
– For special reasons, we couldn’t celebrate on the birthday itself, so I put the cake in a cake carrier and placed it in the freezer. The night before serving, I moved it to the fridge until the time of service, and it was perfect.
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