Dark Chocolate Ganache Birthday Cake

Chocolate cake covered with red roses and candy

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Bake in 2 round 23cm tins


Units Scale
  • 150g self-raising flour
  • 50g cocoa powder
  • 1tsp baking powder
  • 200g caster sugar
  • 200g softened butter
  • 1/2 tsp salt
  • 4 eggs
  • 1tsp vanilla essence
  • 1/4 c milk
  • 200g dark chocolate
  • 75g soft butter
  • 200g sifted icing sugar
  • 30g sifted cocoa
  • 1tsp vanilla essence
  • 250ml fresh cream


Chocolate cake

  1. Beat butter until soft and fluffy, add sugar, and beat until creamy, add vanilla essence, and 1 egg at a time, mixing well after each addition.
  2. Sift flour, cocoa, salt, and baking powder in a separate bowl, then fold in a little at a time into the butter mixture.
  3. Add milk to the mixture.
  4. Divide into 2 round 23cm tins that are greased, smooth down the mixture in tins with a spoon, and bake for 15-17 min at 180C.
  5. Cool in tins for 10 min before turning out, and cool thoroughly.
  6. Icing:
  7. I don’t really measure when I do the icing.Β 
  8. Cream butter, add the icing sugar a little at a time.
  9. Add the vanilla essence, then the cocoa powder, and set aside.
  10. The cream I whipped them with an electric whisk.
  11. Add a splash of vanilla essence and Β±1tsp icing sugar and fold it in (if you use it, as I didn’t add it as the butter icing and ganache topping is richly sweet).


  1. Before sandwiching the two layers with fresh whipped cream, cover it with chocolate buttercream icing.

Chocolate ganache:

  1. Place 250ml fresh cream in a pot over medium heat, let it warm through but not boil.
  2. Remove from heat.
  3. Add 200g dark chocolate, let it sit for 5 min, then stir well.
  4. Cool before pouring over the iced cake and decorate as desired.



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