the Only Chocolate Birthday Cake

  • the Only Chocolate Birthday Cake
  • the Only Chocolate Birthday Cake
  • the Only Chocolate Birthday Cake
  • the Only Chocolate Birthday Cake
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes


  • 180 ml strong espresso (not instant)
  • 400 g caster sugar
  • 300 g cooking chocolate (see note)
  • 250 g salted butter
  • 60 g hazelnut spread
  • 140 g crème fraîche
  • 4 x 55g eggs
  • 250 g self - raising flour
  • 150 g almond meal
  • 200 ml cream
  • 250 g dark chocolate
  • 1 x tiny knob butter
  • 3-4 x punnets of raspberries


•Add coffee, caster sugar, chocolate and butter to a medium saucepan
•Stir over low heat till the sugar dissolves and the rest is melted and combined (it will be deliciously glossy)
•Remove from heat and let cool to just above room temperature
•In a mixing bowl combine the hazelnut spread, crème fraîche and eggs
•Sift flour and almond meal into the mixing bowl and combine
•Add chocolate mixture and stir through till well combined
•Pour into 22cm round spring form cake tin lined with a high collar and base
•Bake at 150°C for 80-90 minutes till a skewer comes out clean and you can’t hear anything from the cake
•Allow to cool completely
•Add cream, chocolate and butter to a saucepan
•Stir over very low heat till all melted and glossy
•Allow to cool for about 10-15 minutes prior to pouring over cake
•Place cake on wire rack over a lipped tray and pour ganache to cover cake
•This recipe makes enough ganache to cover the cake by pouring rather than spreading, this will also have a self levelling affect with the assistance of gravity
•The extra ganache will pool in the tray and is a bonus treat, just in case there wasn’t enough chocolate.
•Let the ganache cool and set
•Decorate the top with raspberries

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  • Yummy


    by ANNA LINHART on 05/02/2014, 09:21
  • Heaven!


    by Ser Yem on 24/08/2014, 21:39
    Ser Yem