20th Birthday chocolate cake

The company I work for celebrated their 20th birthday a few weeks ago so naturally I wanted to make a chocolate cake to celebrate. I didn’t really know where to start but I knew it HAD TO BE CHOCOLATE. I also needed to be able to transport it from my parents house in Devon to my offices in Bath. I took to Twitter and lovely John recommend a Frances Quinn recipe that he had recently used. He took his cake to a show and said it would be ok to travel. Perfect!

I slightly adapted the recipe and I also made a double batch of ganache just using chocolate and cream. The original was decorated with lots of delicious honeycomb however as John kindly pointed out it starts to melt when it touches the ganache. I needed this cake to last at least 2 days while I travelled back from my parents to Bristol, and then onto work in Bath the next day. Because of this I thought honeycomb wasn’t the best idea so I used other yummy things on top but if you are eating the same day I would definitely recommend adding some honeycomb.

It’s safe to say the cake went down well at work. Saying that, I work with 5 men so I think any cake would go down well but they all seemed to love it. Not sure mum and dad were as happy though. I used their kitchen and then left without giving them any cake …. Thanks and sorry!

20th Birthday Chocolate Cake

A perfectly moist and rich chocolate cake for any occasion. 

Servings: 10 people
: Baked to Imperfection
Chocolate cake
  • 200 g butter roughly chopped
  • 200 g light brown sugar
  • 200 g golden syrup
  • 200 g dark chocolate chopped into small pieces
  • 200 ml semi skimmed milk
  • 4 medium eggs
  • 4 tablespoon cocoa powder
  • 200 g self-raising flour
  • 200 g dark chocolate chopped into small pieces
  • 400 ml double cream
  • Mini marshmallows
  • Caramel nibbles
  • 3 Mars bars
  • White chocolate buttons
  1. Preheat oven to 170 degrees C. Line two 20cm cake tins with grease proof paper. Make sure the tins have a solid bottoms as it is a very wet mixture.
  2. Melt the butter, sugar and golden syrup in a saucepan, stiring occasionally until the butter has melted and sugar dissolved. Take off the heat and stir in the chopped chocolate until completely melted and smooth. Leave to cool for 5 minutes and then transfer into a large bowl.
  3. Measure the milk into a jug, add the eggs and beat with a fork, then pour this mixture into the warm chocolate mixture. Beat together with a hand-held electric whisk. Sift the cocoa powder and flour into the mixture, beating together until well combined. As I said before the batter will be very very wet but this is ok, just make sure its smooth and there are no flour clumps.
  4. Pour the batter into the prepared solid bottom cake tins and place in the oven. Bake for around 30-35 minutes or until a skewer pushed into the centre of each cake comes out clean. Leave to cool in the tins for about 15 minutes before transferring to a wire tray to cool fully.
  5. To make the ganache put the double cream into a saucepan and warm slowly. Just before the cream boils take off the heat and add in the chopped chocolate. Keep stirring until the mixture combines thoroughly and transforms into a velvetly gorgeously smooth ganache. Set aside to cool and firm up but don't put it in the fridge as it sets too much and then can become difficult to spread.
  6. When the chocolate cake has cooled thoroughly, carefully cut each chocolate cake in half, horizontally, with a long bread knife so that you end up with four sponges. Put the base layer on a serving plate and spread evenly with just under a 1/4 of the ganache – place the next layer on top and spread with the same amount. Repeat with the next two layers until you have 4 layers of sponge. Use nearly all the remaining ganche to cover the top and sides of the chocolate cake.
  7. I am not an expert cake decorator and I like the rustic look so don't worry if its a little messy, chocolate looks great messy!
  8. Use the last of the ganache to create a 'chocolate bed'. This will give you something to poke the mars bars into so they stand up. Break the mars into 2 or 3 pieces, try to break them length ways so that the caramel oozes out. Stand the mars up in the chocolate bed to give the decoration some height. Then the fun begins ..... decorate as you wish. I used marshmallows, white chocolate buttons and caramel nibbles but you can use whatever you like. I broke the caramel buttons in half and used the caramel from inside to drizzle over the cake as well.

2 Comment

  1. Oh to be twenty again!! This cake looks fabulous, I like the sound of the golden syrup in it. Thanks for joining in with #BAKEoftheWEEK !

  2. […] 20th Birthday Chocolate Cake by Baked to Imperfection […]

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