Classic chocolate birthday cake

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Nutrition Facts

Amount Per Serving

Calories 540 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 21g131%

Cholesterol 109mg36%

Sodium 112mg5%

Potassium 215mg6%

Carbohydrates 59g20%

Fiber 2g8%

Sugar 40g44%

Protein 5g10%

Vitamin A 968IU19%

Vitamin C 1mg1%

Calcium 93mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

A simple yellow cake with a silky smooth chocolate frosting

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: British

Servings:

Calories: 540kcal

Author: Edd Kimber

Equipment

Baking tray
Bowls
electric mixer

Ingredients

For the sheet cake:

170 g unsalted butter at room temperature, plus extra for greasing
320 g plain flour
3 tsp baking powder
1/2 tsp fine sea salt
350 g caster sugar
3 large eggs
2 tsp vanilla extract
175 ml sour cream

For the chocolate fudge frosting:

340 g unsalted butter at room temperature
120 g icing sugar
2 tbsp golden syrup or clear honey
60 g cocoa powder
80 ml hot water
80 ml sour cream
1 tsp vanilla extract
200 g dark chocolate (70% cocoa solids) melted and cooled
Sprinkles of your choice to decorate

Method

Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease the baking tin and line the base with a piece of parchment paper.
For the cake, place the flour, baking powder and salt into a large bowl and whisk briefly to combine. Add the butter and sugar to a separate large bowl and, using an electric mixer, beat together on medium-high speed for about five minutes until light and fluffy. Add the eggs, one at a time, beating until fully combined before adding another. Add the vanilla and mix briefly to combine. Scrape the batter into the prepared tin and level out. Add the flour mixture in three additions, alternating with the sour cream, starting and finishing with the flour.
Bake for 35–40 minutes or until the cake springs back to a light touch. Leave to cool in the tin.
For the fudge frosting, place the butter in a large bowl and use an electric mixer to beat on high speed for a couple of minutes or until creamy and smooth. Add the sugar, golden syrup (or honey) and cocoa powder and beat on high speed for five minutes or until light and fluffy. Add the hot water, sour cream and vanilla to a small jug and whisk together. Add the sour cream mixture to the bowl and mix on medium speed until combined. It will look separated for a while but will come back together as a smooth frosting. Add the melted chocolate and beat briefly until smooth and silky.
Spread the frosting over the cake, finishing with a generous amount of sprinkles, which as far as I am concerned are mandatory. Cut into squares to serve. Store in a sealed container for up to three days.

Nutrition