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This chocolate cake for a birthday tastes incredibly moist, airy and creamy. It is also very easy to make at home. Let your imagination run wild when decorating. You can find a detailed chocolate birthday cake recipe with the exact quantities and step-by-step instructions below.
The best chocolate birthday cake recipe
This chocolate cake is the tastiest of all I have ever tried. It is also very quick to prepare. So it’s the best recipe for a chocolate cake for a birthday if you don’t have much time and still want to make something special.
The cake bases taste heavenly moist, similar to the chocolate kefir sour cream cake. At the same time, they are very fluffy and soft. They owe this combination to kefir and vegetable oil. The instant coffee underlines the chocolatey taste of the pastry, just like in the chocolate whoopie pies.
The cake cream is heavenly light and airy. It tastes like a chocolate ice cream. The sour cream gives it a slightly tart note.
The chocolate birthday cake recipe is pretty simple. For the cake bases, all you have to do is mix all the ingredients together to make a chocolate batter and put it in the oven. For the cream, beat butter, powdered sugar and cocoa briefly and then stir in sour cream in batches. And then you can assemble the cake.
Happy birthday chocolate cake with cocoa
Both the cake bases and the cream for my chocolate birthday cake only contain cocoa powder. Nevertheless, it tastes very chocolaty.
It is important that you use high-quality sugar-free baking cocoa for the recipe, just like for the fluffy chocolate pound cake, the zucchini brownies or the chocolate pear cake. Because the taste and aroma of the cake depends on it.
Decorate as you like
You can decorate the chocolate cake however you like. The decoration depends on whether you want to serve the cake for a kids’ birthday party or a milestone anniversary, for example.
I simply spread fresh cherries on the cake and sprinkled it with grated chocolate. In summer, you can also use raspberries or strawberries.
Chocolate broken into pieces or chocolate drops are also great for decorating. Or cover the cake with a chocolate glaze, like the chocolate cream cake.
You can also chill some of the cream for around 20 – 30 minutes, then pour it into a piping bag and use it to decorate the happy birthday chocolate cake. Depending on how you want to decorate it, you may need to make a larger portion of chocolate cream.
This chocolate cake for a birthday is
- moist,
- creamy,
- chocolaty,
- fluffy,
- soft,
- heavenly delicious,
- quick and easy to prepare,
- to decorated as desired,
- also ideal for dessert during the week.
How to make chocolate birthday cake: tips and tricks
- Use high-quality sugar-free baking cocoa without additives.
- Do not stir the chocolate batter for too long, but only until it has a homogeneous consistency.
- Coffee enhances the chocolate flavor. Alternatively, you can leave it out. In this case, you do not need to heat the milk.
- The baking time stated in the recipe may vary. Do not bake the chocolate cake longer than necessary so that it tastes moist and not dry. Test with a toothpick to check whether it is done.
- Butter and sour cream for the cake cream must be at room temperature so that they can combine well without the cream curdling.
- You can adjust the amount of powdered sugar for the cream to taste.
- You can decorate the happy birthday chocolate cake however you like. Take a look at my tips at the top of this article.
Did you make the chocolate birthday cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try these chocolate cake recipes too:
- Frying pan chocolate cake with pudding butter cream – no oven
- Chocolate honey cake with ganache – simple layer cake recipe
- Chocolate number cake with shortcrust pastry and ganache cream
Chocolate birthday cake
Equipment
- Ø 24 cm springform tin
Ingredients
for the batter
- 3 eggs
- 230 g sugar
- 180 g kefir
- 180 ml milk
- 90 ml vegetable oil
- 200 g flour
- 50 g cocoa powder
- 8 g baking soda
- 2 tsp instant coffee
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- vegetable oil to grease the baking tin
for the cream
- 250 g sour cream room warm
- 250 g butter room warm
- 130 g powdered sugar
- 25 g cocoa powder
Instructions
Preparation of the batter
- Line the base of the springform tin with baking paper and grease the sides with vegetable oil.
- Heat milk, dissolve coffee in it and leave to cool to lukewarm.
- Beat eggs together with sugar, vanilla and salt.
- Add kefir, vegetable oil and the coffee milk and mix to a homogeneous mass.
- Mix flour, cocoa powder and baking soda.
- Sieve the flour mixture into the kefir mixture and stir briefly to form a homogeneous liquid chocolate batter.
- Pour the batter into the baking tin and bake the chocolate cake in a preheated oven at 356 °F (180 °C) for approx. 35 minutes.
- Leave the cake to cool slightly in the baking tin for approx. 10 minutes, then carefully remove it from the tin and leave it to cool completely, surface side down, on a kitchen rack lined with baking paper.
Preparation of the cream
- Whip softened butter, powdered sugar and cocoa powder for approx. 7 - 10 minutes until fluffy and creamy.
- Gradually add sour cream in small portions, beating briefly each time to form a homogeneous chocolate cream.
Preparation of the chocolate cake
- Line the base and edge of the springform tin with baking paper.
- If necessary, cut off the curvature of the chocolate cake if it is too big and then cut the cake lengthwise into two equally thick cake bases.
- Pour approx. 1 - 2 tablespoons of chocolate cream into a small, clean bowl and chill for the time being so that you can spread it on the edge of the cake later.
- Place one of the cake bases in the springform tin and spread half of the cream on top.
- Place the second cake base on top and spread with the remaining cream.
- Chill the cake for at least 2 hours.
- Then remove the edge of the springform tin and the baking paper from the cake.
- Spread the sides of the cake with the cream that has been set aside. Leave the cream to stand at room temperature for about 20 minutes first to soften.
- Decorate the chocolate cake as desired and serve.
Notes
- Use high-quality sugar-free baking cocoa without additives.
- Do not stir the chocolate batter for too long, but only until it has a homogeneous consistency.
- Coffee enhances the chocolate flavor. Alternatively, you can leave it out. In this case, you do not need to heat the milk.
- The baking time stated may vary. Do not bake the chocolate cake longer than necessary so that it tastes moist and not dry. Test with a toothpick to check whether it is done.
- Butter and sour cream for the cake cream must be at room temperature so that they can combine well without the cream curdling.
- You can adjust the amount of powdered sugar for the cream to taste.
- Take note of the detailed tips and tricks for preparing the chocolate birthday cake at the top of the article.
If you are using Pinterest, you can pin the following picture:
