Back in March we had Abbie’s 2nd birthday.
Time seems to be simply flying by, babies are not babies for a very long time at all, it’s so important to treasure each day with them.
We like to celebrate every occasion in our house, Mother’s Day, Father’s Day, Anniversaries and of course birthdays, and all of these occasions call for cake.
I have a wish list of books and the children always give me one or two for Christmas and birthdays, I was the lucky recipient of Cupcakes from the Primrose Bakery last Christmas. Along with a wonderful array of cupcake recipes, there are also some cake recipes, one of which is the chocolate cake I made for Little Miss Abbie’s 2nd birthday.
Abbie loves cake, all kinds of cake and once this one was adorned in Pink Icing and Peppa Pig she was well impressed!
230g Dark Chocolate
170g Butter, at room temperature
3 large eggs, separated
370g Plain Flour, sifted
1 ½ teaspoons Baking Powder
1 ½ teaspoons Bread Soda
½ teaspoon salt
500ml Semi skimmed Milk
2 teaspoons Vanilla Extract
Preheat the oven to 170C (fan)/190C/375F/GM5. Grease & line two 20cm cake tins with baking paper
Break the chocolate into pieces and melt in a heatproof bowl over a pan of barely simmering water, stir occasionally until completely melted and set aside
In a large mixing bowl cream the butter & sugar until the mixture is pale and smooth, 3-5 minutes using a mixer. Put the egg yolks in a separate bowl & beat them for several minutes, slowly add them to the creamed butter and sugar and beat well. Add the cooled chocolate and beat well
Combine the flour, baking powder, bread soda and salt in a separate bowl. Combine the milk and vanilla in a jug. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added
In a clean bowl whisk the egg white with clean beaters, until soft peaks start to form. Carefully fold the egg whites into the main batter using a metal spoon, divide the mixture between the tins and bake for 30-40 minutes until a skewer comes out clean.
Once cool sandwich together with a filling of your choice, butter cream, chocolate ganache, fresh cream & raspberry jam perhaps.
For Abbie’s birthday, I sandwiched it with Vanilla Buttercream (80g Softened Butter, 160g Icing Sugar,2-3 Tbsp Milk, 2 teaspoons Vanilla Extract), and then covered the outside in a thin layer of the butter cream and put pink fondant icing over it, decorated it with a Peppa Pig topper from Topcake Ireland and some pretty wafer daisies.
A couple of weeks later I made this cake again for a family lunch, sandwiched it with chocolate ganache (250g Chocolate, 250ml Double cream) , put some more ganache on top and decorated with strawberries and grated milk chocolate.