Photos by Pete Navey
Not everyone is a chocolate person.
I’m not really a chocolate person (don’t worry I can hear your sharp in-take of breath).
I just prefer other sweet things.
However now and then I will get a super huge craving for it, and this frosting is the only thing that will satisfy me!
It is like chocolate mousse on cake.
I made this cake for the photographer du jour Peter Navey, to celebrate his recent birthday.
Happy Birthday Pete!
He loves chocolate.
So this is my light chocolate birthday cake recipe… (believe it or not there is a much more chocotastic one). I really love this cake recipe. Minus the chocolate chips, it is a fail safe sponge. I promise! As long as you beat the butter and sugar till it looks like whipped cream, you will end up with a super cake. It’s a great batter for taking other ingredients too, here chocolate chips, but nuts and fruit work great too. It is also my fail safe cupcake batter (for cupcakes be sure to cook it for much less time).
Chocolate Chip Cake
- 225g Butter
- 225g Caster Sugar
- 4 Large Eggs
- 225g Self Raising Flour
- 2 level teaspoons of Baking Powder
- 2 tsp Vanilla Extract
- 1/4 cup of White Chocolate chips
- 1/3 cup of Dark (or Milk) Chocolate chips
- Preheat oven to 160 C (140 for a fan)
- Beat butter and sugar together till light, fluffy and a very pale colour. This can take sometime, I just leave the mixer on and have a cup of tea, but be sure to wipe the sides down to make sure every bit has been mixed equally. When you do this you will be able to see the butter changing colours. A great indication your on track.
- Add eggs one at a time. Beat in between. Don’t worry too much if it separates.
- Add vanilla, flour and baking powder and mix again.
- Pour into a lined cake tin (I use a 20cm one normally).
- Bake for 25-30 mins or until golden and springy.
- After a few minutes remove from tin to cool (this prevents over cooking and a dry result).
The Best Chocolate Buttercream Ever
- 175g Dark or Milk chocolate
- 225g Unsalted Butter
- 1 tbsp Semi-skimmed Milk
- 1 teaspoon Vanilla Extract
- 250g Icing Sugar
- Break the chocolate into pieces, and place in a microwave proof bowl. microwave on medium for 30 sec sessions stirring in between until totally liquid. Make sure to under not over melt. It can burn and that will make it unusable. Set it to the side to cool a bit while you prepare the other ingredients.
- Beat the butter, milk, vanilla and icing sugar till smooth.
- Add the melted chocolate and beat. The mix will look very wet as the chocolate will still be warm. Just keep beating till you get the texture you are looking for. As it cools and continues to be beaten, the mousse like texture in the pictures will form.
- Then spread or pipe on to the cool cake (never frost a warm cake with buttercream it will melt off!)