Chocolate Birthday Cake ...by Radek :-)

Get a lovely cake for your women. The easiest recipe ever!
Thank you..dear ;-)

Easy Chocolate Birthday Cake.

Cake (recipe adapted from Nigella Feasts, Old-fashioned chocolate cake)
Ingredients:200g plain flour
200g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g best-quality cocoa
175g soft unsalted butter
2 large eggs
2 teaspoons real vanilla extract
150ml sour cream

Method:1. Take everything out of the fridge so that all the ingredients can come to room temperature.
2. Preheat the oven to 180°C and line and butter two 20cm sandwich tins with removable bases. 3. Now all you have to do is put all the cake ingredients – flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream – into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
4. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
5. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don’t worry about any cracks as they will easily be covered by the icing later.


White Icing:100g white chocolate
20g unsalted butter

Melt the white chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.

Dark chocolate Filling:Ingredients:250ml double cream, cooled
100g dark chocolate (70% cocoa)
30g butter
50ml Baileys or favourite liqueur
2-3 tablespoons icing sugar

Method:

1. Melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.
2. While the chocolate and butter cooling a little, whip double cream until soft peak*, slowly add icing sugar and liqueur and gently stir. Add the chocolate mixture and gently stir again.

* How to whip a cream :-)


To assemble birthday cake:
• Choose your cake stand or plate. Then sit one of the cakes, uppermost side down.
• Spoon about a third of the dark chocolate filling on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
• Spread the sides of the cake with the remaining icing and leave a few minutes till set.
• Spread top with white icing
• Store cake in the refrigerator

ENJOY