It was Mr Birdie’s birthday today so of course myself and my little helpers had to make him a cake. I spotted this Tesco recipe a few weeks ago on my Pinterest feed and saved it thinking it might come in useful. I’m not sure if it truly takes only an hour (especially as I had my little helpers assisting me) but it definitely is a quick and easy recipe that results in a pretty impressive cake.
The recipe online has several recipe variations (chocolate orange, lemon and cappuccino) so even if chocolate’s not your thing (although I’m not sure how this could be possible?!) there are some other simple variations you can try. There are lots of decoration possibilities too so you can go as simple or extravagant as you want (although when you’ve got two 3 and a half year olds it’s all about the sprinkles apparently and more is definitely more!) You’ll need 2 20cm round cake tins.
For the cake
75g cocoa powder
250g softened butter (plus extra for greasing)
250g golden caster sugar
275g self-raising flour
1¼ teaspoons baking powder
1 teaspoon vanilla extract
For the frosting
200g butter (softened)
200g icing sugar
5 tablespoons cocoa powder
3 tablespoons plain yoghurt
90g dark chocolate (melted and cooled slightly)
3 teaspoons bright sprinkles
Small handful Smarties
1) Preheat your oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm round cake tins.
2) Mix the cocoa powder with 125ml hot water into a paste in a large bowl.
3) Add all the remaining cake ingredients. Beat with an electric hand whisk until creamy, smooth and fully combined.
4) Divide the mixture between the two tins. Tap each on a work surface (this will prevent air-bubbles).
5) Bake for 30 minutes until risen and an inserted skewer comes out clean. Remove from the tins and leave to cool completely on a wire rack.
6) Meanwhile, make the icing. Put the butter, icing sugar, cocoa powder and yoghurt into a food processor and pulse until blended. Add the melted chocolate and blitz until smooth.
7) To decorate, level the top of the cakes if necessary. Place onto a cake board or serving plate, then spread over one third of the frosting. Place the second cake on top. Spread over another third of the frosting.
8) Fill a disposable icing bag with the remaining frosting. Snip a ½ cm-1cm hole from the end and squeeze peaked rounds all around the edge of the cake.
9) To decorate, scatter the sprinkles over the rounds, then top each one with a Smartie. Fill the centre with candles (and more sprinkles if desired).