We are celebrating a big birthday in our house today. My youngest brother has turned eighteen and, to nobody’s surprise, I have made a (slightly OTT) birthday cake.
I was nice. I asked the birthday boy what kind of a cake he would like. A chocolate cake with “plenty of white buttercream icing in the middle and around the sides” was requested. I loosely stuck to the brief.
Using a recipe for BBC Good Food as a guide, I created this beauty – a triple layer chocolate cake with a hint of salted caramel, sandwiched together with and coated in vanilla and white chocolate buttercream.
Hope you enjoy!
For the cake
200g caster sugar
½ tsp saled caramel essence
2 tbsp milk
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
For the decorations
1 tub vanilla buttercream/frosting
2-3 tbsp milk
100g milk chocolate
100g white chocolate
Milk and white chocolate chips
Grease and line three 8″ cake tins. Preheat the oven to 180C.
Cream together the sugar and margarine.
Beat in the eggs one by one, adding a spoonful of flour along with each egg addition. Beat in the salted caramel essence and milk.
Fold in the remaining flour, baking powder and cocoa.
Divide equally between the three prepared tins and bake in the preheated oven for 25 minutes. Remove and allow to cool in the tins.
While the cakes are cooling, prepare the buttercream and chocolate shards.
To make chocolate shards, melt the milk chocolate and pour it onto a tray lined with baking paper. Melt the white chocolate and drizzle half of it over the milk chocolate before it sets. Leave to set before chopping into shards.
To make the icing, beat together the tub of buttercream, milk and remaining melted white chocolate.
Sandwich the cakes together with one-third of the icing and use the rest to cover the top and sides. Decorate with chocolate shards and chocolate chips.