Hot chocolate birthday cake
This warmly spiced cake is reminiscent of a cup of Mexican hot chocolate.
SERVES 12 PREP 45min COOK 30min
• Oil or butter, for greasing
• 75g cocoa powder
• 375g caster sugar
• 375ml boiling water
• 200g unsalted butter
• 3 large eggs
• 335g plain flour
• 11/2tsp baking powder
• 11/2tsp bicarbonate of soda
• 2tsp ground cinnamon
• 1/2tsp ground nutmeg
• 1/4tsp ground cayenne (optional) FOR THE FILLING
• 225g unsalted butter, softened
• 450g icing sugar, sifted
• 75g cocoa powder, sifted
• 1/2tsp ground cinnamon
• 4-5tbsp whole milk
FOR THE DECORATION
• 300ml double cream
• Handful of vegetarian mini marshmallows, to decorate
• 10g 70% dark chocolate, grated
• Ground cinnamon, for dusting
1 Heat oven to 180°C (160°C fan) mark 4. Grease and base-line 3x20cm round cake tins with baking paper. Put cocoa powder, 150g caster sugar and the boiling water in a jug and whisk together until sugar has dissolved. Set aside to cool slightly.
2 Cream butter and remaining caster sugar together until pale and fluffy, then add eggs, one at a time, beating well between each addition.
3 Sift flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and cayenne, if using, together in another bowl. Add ⅓ of flour mixture to the creamed butter and sugar, and beat well to combine. Repeat twice more, using ⅓ of flour mixture each time and beating well between each addition.
4 Fold in cocoa and sugar mixture until fully combined. Divide cake batter equally between the 3 lined tins and bake for 25-30min, until risen and a skewer inserted into the centre comes out clean.
5 Remove cakes from the oven, leave to cool in the tins for 5min, then turn out onto wire racks. Peel off paper and leave to cool completely.
6 To make the filling, whisk all the ingredients together, until light and aerated (it should look like bubbles in hot chocolate). Divide mixture into 3 equal portions, using 2 portions to sandwich the cakes together and the third to cover the top and sides.
7 To decorate the cake, whip cream to firm peaks, then spoon it into a large piping bag fitted with a large star nozzle. Pipe swirls of cream over the top of the cake, then sprinkle with mini marshmallows and the grated chocolate, and dust with cinnamon.