Birthdays and chocolate cake go hand in hand, and this easy homemade chocolate cake is the ideal centerpiece for any celebration.
Designed for simplicity and maximum flavor, this recipe brings you a rich, moist sponge layered with a velvety chocolate ganache. It’s perfect for beginner bakers or anyone short on time but still wanting to deliver something show-stopping. The soft cocoa sponge is moistened with milk, filled with whipped ganache, and covered in a shiny chocolate glaze for a professional bakery finish — all made in your own kitchen.
No complicated tools. No intimidating techniques. Just basic ingredients, a simple process, and a delicious, chocolaty reward. Whether you’re baking for a child’s party or treating yourself, this cake is destined to become your new birthday tradition.
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I start by heating 250ml of cream semi thick I add them on 10 oz. of chocolate. So I’m not going to stir right now, I’ll wait a bit before mixing. 5-10 minutes, after I mix bends well.
I’m waiting for it to cool down to room temperature. Then I put it in the fridge until I prepare my cake. So after I take a 8 inches mold, put some oil in it and spread it on the mold inside. I also put on the sides and take a small disk of baking paper, and I do the same on the contours.
For the biscuit: I’ll need 4 eggs – 9 oz. of flour- 100 ml of oil – 4 oz of sugar – 180ml of milk – 1 oz of bitter cocoa (equivalent of 3 large spoon) – one sachet of chemical yeast and 2 sachet of vanilla sugar to the good Liquid.
In a bowl, I put them and I mix with an electric drummer. I add the sugar and I keep beating until the triple volume mixture is bleached.
Now I add the oil and I continue to beat. After I add the two sachets of vanilla sugar, and I put the milk, the bitter cocoa, the flour and I mix it gently.
I put the bag of chemical yeast and I mix delicately, and continue to mix with a spoon of wood until it is well mixed. Next, put your mixture into the mold and sild it into the oven for 35-40 minutes or so, depending on your oven and at about 180 degrees.
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And to prevent the cake from falling out of the oven, I turn it off and left the oven half-opened for 20 minutes, after that, I take out my Cake and I put it on the grill and leave it for airing a little bit.
Once it cools completely, I’ll split it in half. I cut it with a large knife and moisten one of its insides with a little milk or with a syrup. I recommend you to do it with the milk like, so it’ll be less sugar. For people who want to make the biscuit and decrease the sugar.
Then I take out my ganache from the fridge, and beat it with the electric beater to make it a little firmer. After that, I put it in a sleeve pocket.
Lay the whole moistened with milk, thicken the layer as much as you can and equalize the whole surface and then place the other part on top.
How to cover the Cake with the chocolate:
Add 4 oz. of chocolate squares, to 200 cl. of hot liquid cream, mix the whole thing and add some butter and beat again till you get a nice color. And arrange it over the cake, to cover it and to hide all the cracks on the surface of the cake and give it a stunning look.
Now, it’s time for the last part of decoration: for me I used some chips of Chocolate for this Cake. But always decoration is up to you, use the things you like and what’s available in your kitchen. Once you’ve finished the decoration, put it in the fridge for at least 3 hours to allow the chocolate to hold well.
Tip: If you plan to make this cake especially for birthday (as it is really ideal for birthday celebration), I recommend you to make it a night before. Because, you’ll have time to fridge it as many hours as you want. And that’s it follow this direction and enjoy tasting.
Step 1: Prepare the Ganache
Ingredients for Ganache:
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10 oz. chocolate
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250 ml semi-thick cream
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1 oz. butter
Instructions:
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Begin by heating 250 ml of semi-thick cream.
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Pour it over 10 oz. of chopped chocolate.
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Don’t stir right away—let it sit for 5–10 minutes to soften.
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After resting, stir the mixture until smooth and shiny.
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Set aside and let it cool to room temperature, then refrigerate while preparing the cake.
Step 2: Prepare the Cake Batter
Cake Ingredients:
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4 eggs
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9 oz. flour
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4 oz. sugar
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100 ml oil
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180 ml milk
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1 oz. bitter cocoa (about 3 tbsp)
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1 sachet baking powder
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2 sachets vanilla sugar
Instructions:
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Preheat your oven to 180°C (about 350°F).
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Grease an 8-inch round cake mold with oil. Line the bottom with a circle of baking paper and lightly grease the sides too.
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In a large bowl, beat the eggs with an electric mixer until foamy.
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Add the sugar and continue beating until the mixture becomes pale and triples in volume.
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Mix in the oil and beat for a few more seconds.
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Add the vanilla sugar, followed by the milk and bitter cocoa. Mix well.
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Gradually fold in the flour and baking powder using a wooden spoon. Stir gently until everything is well incorporated.
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Pour the batter into your prepared mold.
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Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
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Once done, turn off the oven and leave the door slightly open for 20 minutes so the cake cools gradually.
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Remove from the oven and let it cool on a wire rack.
Step 3: Assemble the Cake
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Once your cake has cooled completely, slice it horizontally into two even layers using a large knife.
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Lightly moisten the bottom layer with milk or a simple syrup. I recommend using milk—it keeps things less sweet and perfectly balanced.
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Take the ganache out of the fridge and beat it with an electric mixer until it becomes a bit firmer and spreadable.
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Transfer the ganache into a piping bag or simply spoon it over the moistened cake layer. Spread evenly and generously.
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Place the second cake layer on top.
Step 4: Prepare the Chocolate Glaze
Ingredients for Glaze:
- 4 oz. chocolate
- 200 ml hot liquid cream
- 1 oz. butter
Instructions:
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In a bowl, combine 4 oz. of chopped chocolate with 200 ml of hot cream.
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Stir until the chocolate is fully melted and smooth.
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Add the butter and whisk until the glaze is shiny and silky.
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Pour the glaze over the assembled cake, making sure it covers the top and sides evenly. It will hide any imperfections and give a stunning finish.
Step 5: Decorate & Chill
Decorate your cake however you’d like—I used chocolate chips, but the choice is yours. Use what you love and what’s available in your kitchen.
Place the finished cake in the fridge for at least 3 hours to help the chocolate set properly.
Tip for Birthdays
If you’re making this for a birthday celebration, it’s best to prepare it the night before. This gives it plenty of time to chill and lets the flavors settle beautifully.
Full Ingredients Recap
Cake:
- 4 eggs
- 9 oz. flour
- 4 oz. sugar
- 100 ml oil
- 180 ml milk
- 1 oz. bitter cocoa
- 1 sachet baking powder
- 2 sachets vanilla sugar
Ganache Filling:
- 10 oz. chocolate
- 250 ml semi-thick cream
- 1 oz. butter
Chocolate Glaze:
- 4 oz. chocolate
- 200 ml hot cream
- 1 oz. butter
And that’s it! Follow these simple steps, and you’ll have a gorgeous, rich chocolate cake that’s ideal for birthdays or any special moment worth celebrating.
Pro Tips for Perfect Results
- Use room temperature ingredients for smoother batter and better texture.
- Sift your flour and cocoa to avoid lumps and ensure a light sponge.
- Don’t skip the milk soak — it keeps the sponge moist without extra sugar.
- Chill your ganache before whipping for a stable, fluffy filling.
- Cut the cake with a serrated knife or cake wire for clean, even layers.
- Don’t overmix your batter once the flour is added — it can toughen the cake.
- Let your cake cool completely before layering or frosting.
- Make it ahead and refrigerate overnight for best flavor and structure.
- Decorate with what you have — chocolate chips, fruit, or sprinkles all work!
- Use an offset spatula for smooth ganache or glaze spreading.
FAQs:
Can I make this chocolate cake a day before the party?
- Absolutely! It’s even better the next day. Chilling it overnight helps the ganache set and the flavors meld beautifully.
What kind of chocolate is best for the ganache?
- Use semi-sweet or dark chocolate bars with at least 60% cocoa for best flavor and consistency.
Can I use all-purpose flour instead of cake flour?
- Yes, but cake flour will result in a softer crumb. If using all-purpose, consider reducing it slightly and adding a tablespoon of cornstarch per cup.
Can I skip the syrup or milk soak step?
- You can, but it’s highly recommended for keeping the sponge moist and flavorful.
How long should I refrigerate the cake before serving?
- At least 3 hours, but overnight is ideal to ensure the ganache firms up properly and the layers settle.
