This year we were on holi-yays with our gorgeous godson when he turned three so we got to wake up en famille and enjoy all the birthday excitement. We had big plans for a big cake for his birthday party the following week, but I had to make a cake for the real birthday day because everyone knows a birthday gathering without cake is just a meeting.
In this house, we have a tradition of presenting birthday cakes on the birthday morning because it’s never too early for cake and did you know cake for breakfast is totally a thing? Especially when you’re on holidays!
Now not many people know this but although I love chocolate more than life itself, I’m not a massive fan of chocolate cakes and desserts because they’re usually too rich and as silly as it sounds, too chocolatey. That’s not the case with this cake though, it has all the chocolate flavour without being really rich, making it perfect for kids and chocolate cake resistant adults alike.
But that’s not all. This cake is quick, easy and you don’t have to be a cake boss to decorate it. There are no layers to negotiate, no fancy fillings to faff with, just a simple, easy to whip icing that you can decorate with your favourite toppings. Note to self, always level the cake before icing and using sprinkles, unless sprinkle tsunamis are your thing!
Whether you’re making this cake for a special occasion or just for some afternoon tea, it’s going to go down a right chocolate treat. If you don’t believe me, ask the birthday boy! So tell me, do you have any birthday traditions? Where do you stand on the issue of cake for breakfast?
Serves 12
Ingredients
140g butter
175g caster sugar
2 eggs
225g self-raising flour
50g cocoa powder
1/2 teaspoon bicarbonate of soda
250g natural yogurt
TO DECORATE
1 cup (220g) icing sugar , sieved
2 tablespoons cocoa powder , sieved
40g butter
1 tablespoon milk
sprinkles or sweets
How to – Traditional
- Heat oven to 180C/160C fan-forced. Grease and line the base of a 18 x 28cm cake tin or tray.
- Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well between each addition.
- Sieve the flour, cocoa and bicarbonate of soda into the bowl. Pour in the yoghurt, stir until smooth and spoon into the prepared tin.
- Bake for 20-25 minutes until just firm and shrinking away from the sides of the tin. Cool in the tin for 5 minutes, then turn onto a wire rack to cool completely.
- For the icing, sieve the icing sugar and cocoa into a bowl. Add butter and milk and using an electric mixer on low speed, mix until ingredients are combined. Increase speed to medium. Beat for a further 2 minutes.
- Spread the icing over the top of the cake, using a palette knife dipped in hot water. Decorate with sprinkles, sweets and colourful candles.
How to – Thermomix
- Heat oven to 180C/160C fan-forced. Grease and line the base of a 18 x 28cm cake tin or tray.
- Place butter and sugar in TM bowl and mix for 30 seconds on speed 6. Scrape down sides and base of bowl.
- Add eggs one at a time, with the blades running on speed 3. This will take about 30 seconds.
- Add the flour, cocoa, bicarbonate of soda and yoghurt. Mix on speed 4 for 30 seconds, scraping down base and sides half way through. Pour into tin.
- Bake for 20-25 minutes until just firm and shrinking away from the sides of the tin. Cool in the tin for 5 minutes, then turn onto a wire rack to cool completely.
- For the icing, place all ingredients in TM bowl and insert butterfly. Mix on speed 4 for 20-30 seconds.
- Spread the icing over the top of the cake, using a palette knife dipped in hot water. Decorate with sweets, sprinkles and colourful candles.
Other info
Preparation Time: 20 minutes Cooking time: 25 minutes
