Sunday, 24 November 2013

Happy Birthday to youuuuuu

This weekend was my sister Eve's Birthday and in honour of this momentous occasion I made a Chocolate Cake.

One of Eve's weakness's are Cadbury's Twirl Bites, so they couldn't not feature.  I also love framing the cake with fingers and you can't not have a birthday cake with out sprinkles!!!

Please excuse the cake tin lid as a plate, I had to transport to the restaurant and this tin works perfectly. 

Happy Birthday Eve xxxxx


The recipe I used for the sponge is the Hummingbird Bakery Brooklyn Blackout sponge recipe and the icing is the Hummingbird Bakery Chocolate Frosting.

For the sponge you will need the following:

100g unsalted butter, at room temperature
260g caster sugar
2 eggs
1/4 teaspoon vanilla extract
45g cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
a pinch of salt
170g plain flour
160 ml whole milk


1. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or a handheld electric whisk) and cream until light and fluffy.

2. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.

3. Turn the mixer down down to slow speed and beat in the vanilla extract, cocoa powder,
baking powder, bicarbonate of soda and salt until well mixed.

4. Add half the flour, then all the milk, and finish with the remaining flour. Mix well until everything is well combined.

5. Pour the mixture into the prepared cake tins and smooth over with a palette knife.

6. Bake in the preheated oven for 20- 25 mins.

7. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

Chocolate Buttercream:

300g icing sugar, sifted
100g unsalted butter, at room temperature
40g cocoa powder, sifted
40ml whole milk

1. Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

2. Turn the mixer down to slow speed. Add the milk to the butter mixture a couple of tablespoons at a time. 

3. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes.


  1. I just wanted to say that I really enjoy your blog! Keep up the great work ♡

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    1. That is so sweet of you Minh, I am so glad you are enjoying my blog :)


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