The Ultimate Birthday Chocolate Fudge Cake Recipe

Looking for the ultimate birthday cake recipe? This might just be it.

Fudgy milk chocolate cake with a light tangy cream cheese and caramelised white chocolate icing. The perfect mix of textures, comforting and surprisingly not too sweet.

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Ingredients (serves 8):

Milk Chocolate Fudge Cake Recipe:

• 200g milk chocolate

• 200g vegetable oil

• 4 egg yolks

• 4 egg whites

• 275g sugar

• 175g self raising flour

• 1/2 tsp baking powder

• 45g cocoa powder

• Sea salt

  
  

Caramilk Cream Cheese Icing Recipe:

• 300g Caramilk (or other caramelised white chocolate)

• 300g full fat cream cheese

• 100g icing sugar

• Sea salt

  
  

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Method for this birthday cake recipe:

Start by making the milk chocolate fudge cake:

1. Preheat the oven at 180°C.

2. Break up the milk chocolate into a microwave-proof bowl. Melt in the microwave for 30 seconds, stir then MW for 10 seconds at a time until fully melted.

3. Separate the egg whites from the yolks into 2 large mixing bowls.

4. Add the sugar to the egg yolks (set 2 Tbs of the sugar aside to add to the egg whites later) and whisk until they double in size and whiten.

5. Pour in the cooled melted chocolate and fold that in the mixture with a wooden spatula.

6. Add the flour, a sprinkle of salt and mix that in until combined.

7. Add the vegetable oil to the mixture and stir.

8. Whisk the egg whites to stiff peaks, add a pinch of salt while you start whisking, when they reach soft peaks sprinkle in the remaining 2 Tbs of sugar.

9. Add a few Tbs of the whites to the batter and beat them in. Then slowly fold in the rest of the whites into the chocolate batter.

10. Line 2 cake tins with baking parchment and oil them. Divide the batter into them and bake in the oven for 25 mins. (Insert a toothpick or knife and it should come out clean)

11. After a couple of minutes, remove the cakes from their tins and leave to cool on a wire rack.

Prepare the icing:

1. Break up the caramelised white chocolate in a MW proof bowl. Heat up in the MW in 10 second intervals, stirring each time until it is almost melted. The residual heat from the bowl will finish melting it completely.

2. In a large bowl, mix together the cream cheese and melted chocolate.

3. Sieve the icing sugar into the mix, add a pinch of salt and whisk until smooth.

4. Place in the fridge overnight or for at least 2 hours to firm up.

Assemble the cake:

1. Layer and cover the cakes with the icing.

2. Top with crunched up chocolate such as Maltesers, Caramilk buttons, Gold bars, or any of your choice.

3. Blow out the candles, slice up and enjoy!

   
   

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