Strawberry surprise birthday cake recipe
This can be made up to a month in advance and kept in the freezer.
- 180g butter
- 375g chocolate, dark or milk
- 2 ¼ cups caster sugar
- 1 ¼ cups milk
- ¾ cup warm water
- 3 eggs, lightly beaten
- 3 cups self raising flour, sifted
- ¾ cup cocoa powder, sifted
- 4 oranges
This can be made up to two months in advance and kept in the freezer or made fresh and frozen for next time.
- 50g cocoa powder, sifted
- 200g icing sugar, sifted
- 100g butter, softened
- 30 cm round cake board, found in cake decorating stores
- 2 pnts fresh strawberries
- 20cm springform tin
- Greaseproof paper to make chocolate blocks and line tin
- Pallet knife
- To make the cake : 15 minutes preparation time, approximately 50 minutes cooking time
- Buttercream icing: 5-10 minutes to make, 10 minutes cover the sponge
- Decorating the cake: 10-15 minutes
1. Trim the cake to create a flat top 2. Melt chocolate pieces 3. Pour melted chocolate onto baking paper and spread evenly with a pallet knife
4. Leave the chocolate to set 5. Measure the chocolate and cut into slabs 6. Use a pallet knife to spread buttercream icing.
7. Smooth the icing over the entire cake 8. Start positioning the chocolate slabs around the cake 9. Gently press the chocolate slabs against the cake so that they stick firmly
Preheat oven to 180°C.
Line tin with greaseproof paper, making sure it sits above the top of the cake tin as the cake will rise.
Melt chocolate and butter in microwave for 1 minute, stir and return for further 30 seconds to melt completely.
Mix all of the ingredients, except for the oranges, in a large bowl, pour into the cake tin and bake for approximately 45 – 55 minutes. If you prefer a fudgy cake, remove from oven when a little semi-cooked cake is seen on a skewer.
Sit for 5 minutes before turning out of tin onto a cooling rack. The cake can be frozen at this stage, wrap tightly in cling film.
When completely cooled, trim top of cake slightly, to create a flat top and to remove any crisp bits.
Squeeze orange juice into the sponge. This step is optional but will guarantee a moist sponge.Buttercream icing
Place the icing, butter and cocoa in a kitchen mixer. Place on low speed to combine all ingredients (if it’s on high you may lose a lot of the mix when it flies out of the bowl!) Once combined, turn up on high and allow to mix for a further 5-10 minutes until fluffy. You may need to scrape the bowl occasionally so it whips all of the mix.
Spread the butter cream evenly around the cake with a pallet knife or smooth edged kitchen knife.Chocolate slabs
Melt chocolate in the microwave, on high, for one minute. Mix with a spoon and if there are still some lumps, return to microwave for a further 30 seconds. Be careful not to over-heat the chocolate or it will burn.
Pour onto a sheet of greaseproof paper and spread evenly with a pallet knife or large kitchen knife.
Before the chocolate sets completely, cut into even sized blocks, measuring the height of the cake beforehand to ensure the slabs are tall enough. If any of the blocks break or aren’t the right size, re-melt that chocolate and repeat the process, keeping the other slabs to one side.
Once the slabs are set, arrange around the sides of the cake with the side which sat on the greaseproof paper facing out (the flatter side). Overlap slightly to cover the buttercream icing.Finishing the cake
Wash and dry the strawberries on kitchen paper or a clean towel.
Cut off tops and cut the larger strawberries in half from top to tail.
Arrange on top of cake.
Place candles in between strawberries.
- This cake is quick and easy and the flavour combinations are unbeatable! You could tie this cake in with a chocolate themed party, including a chocolate fountain to dip strawberries or chocolate making with moulds.
- The strawberries can be substituted with any berries or lollies of choice.
- This recipe was created by Sonia Anthony.
From Chef Sonia
Although I am a qualified chef, I’ve had no formal cake making training. What I have learned is through trial and many errors. I hope that by sharing my knowledge, you can become as confident and as excited about cake making as I am! (without the mistakes!). I think the most important thing is to ‘give it a go,’ you’ll be producing amazing cakes before you know it!