Classic chocolate birthday cake: The favorite at every celebration
Classic chocolate birthday cake: The favorite at every celebration is a birthday cakes recipe, about 90 minutes total, yielding 12 pieces, easy difficulty.
A birthday without chocolate cake? Hard to imagine for many! This classic chocolate birthday cake is wonderfully moist, intensely chocolaty and easy to bake. Whether you prepare it for children or adults - it is guaranteed to make faces smile.
Decorated with a velvety chocolate icing and colorful sprinkles, this cake will be the centerpiece of your coffee table. Get ready for the best recipe you'll want to bake again and again!
Why this chocolate cake is always perfect
A classic chocolate birthday cake is timeless. Its aroma brings back childhood memories and makes birthdays special. The simple preparation means you can concentrate fully on the celebration - the cake is guaranteed to be a success, even if baking is not your daily hobby.
Tips for the perfect result
Be sure to use high-quality dark chocolate and real cocoa powder – that makes the difference! Make sure to bring all ingredients to room temperature. This makes it easier to mix the dough and your cake will be particularly fluffy. If you like, you can refine the glaze with a little vanilla or a shot of espresso.
The cake can be decorated in many ways: colorful sprinkles, chocolate shavings, fresh berries or birthday candles – you decide! A filling with jam or nut nougat cream is also possible. This means that every birthday cake is completely individual.
Can I prepare the cake?
Absolutely! Covered, the chocolate cake stays fresh for 2-3 days and also freezes well. Bake it the day before and glaze it just before serving - this way you save time and don't have to stress on the birthday itself.
Recipe
Ingredients
- 200 g dark chocolate (at least 60% cocoa)
- 200 g soft butter
- 150g sugar
- 1 packet of vanilla sugar
- 4 eggs (size M)
- 180 g flour (wheat, type 405)
- 50 g cocoa powder (unsweetened)
- 2 tsp baking powder
- 1 pinch of salt
- 100 ml milk
- For the glaze:
- 120 g dark chocolate
- 40g butter
- Colorful sprinkles as desired
Method
- Preheat the oven to 180 °C top/bottom heat. Line the bottom of a springform pan (Ø 24 cm) with baking paper and grease the edge.
- Roughly chop the chocolate and melt it over a hot water bath. Allow to cool slightly.
- Mix the butter, sugar and vanilla sugar with a hand mixer until fluffy. Stir in the eggs one at a time.
- Stir liquid, slightly cooled chocolate into the butter-egg mixture.
- Mix the flour, cocoa powder, baking powder and salt and stir briefly into the dough, alternating with the milk - not for too long, otherwise the cake will become compact.
- Pour the dough into the prepared form and smooth it out. Bake in a hot oven on the middle rack for about 45 minutes (test with a chopstick!).
- Remove the cake from the oven, let it cool in the tin for about 10 minutes, then turn it out onto a wire rack and let it cool completely.
- For the glaze, melt the chocolate and butter over a water bath. Spread over the cold cake and smooth it out.
- Decorate with colorful sprinkles if desired. Allow the glaze to set and cut. Bon appetit!