My favorite birthday chocolate cake is most definitely a chocolate cake with Funfetti or any other colorful candy on top. For me this is the ultimate birthday cake, ever since I was a little girl, and even a festive, over-the-top layered mousse cake – will not win the battle if I have to choose.
Birthday chocolate cake that is topped with colorful candy is a sweet nostalgia I don’t know anyone who can resist, so every time friends or family members have birthdays – this is most of the times the cake I’ll make them.
The following recipe is a modern twist to the classic birthday chocolate cake, inspired by the modern chocolate nut pie I made recently. Instead of using different types of nuts and arranging them neatly on top of the cake slices, I chose to decorate the cake with colored candy and separate the different colors for a particularly neat look.
Colorful Birthday Chocolate Cake
For the chocolate cake:
- 4 large eggs at room temperature
- 200 grams (1 cup) sugar
- Pinch of salt
- 200 grams dark chocolate
- 150 grams (3/4 cup) butter
- 140 grams (1 cup) all-purpose flour or cornstarch
- 1 tsp. baking powder
For chocolate ganache:
- 150 grams dark chocolate
- 125 ml. (1/2 cup) whipping cream
- Colorful chocolate candy
Preheat oven to 180c degrees and grease the pan.
In a bowl of an electric stand-mixer with whipping attachment, place eggs, sugar and salt and beat at high speed for 4-5 minutes until you get a swollen, airy and bright batter.
In a separate bowl, place chocolate and butter and melt together in the microwave or over double steam pot until everything melts.
Add the melted chocolate mixture into the beaten eggs mixture and fold gently until almost uniform.
Add flour and baking powder and fold gently but constantly until you get a uniform batter with no lumps of flour.
Pour the batter into the baking pan and bake for 35-45 minutes or until the cake is swollen, set, and a skewer inserted in the center comes out with crumbs.
Cool at room temperature.
Chop the chocolate and put in a bowl.
Add the cream and melt together in the microwave or over double steam pot until everything melts.
Pour the coating over the cake and straighten the top.
Refrigerate the cake for 3-4 hours in the refrigerator for complete stabilization of the ganache.
Cut the cake into 6 large slices (or according to the amount of chocolate candy colors) and decorate each slice with uniform colored candy.
- Keep the chocolate cake in a closed container in the refrigerator for up to a week.
- It is highly recommended to serve the cake at room temperature and not cold from the refrigerator.
- Nondairy version: In the cake use 120 grams of coconut oil instead of the butter and in the ganache use 125 ml. coconut cream instead of whipping cream.
- You can also decorate the cake with different types of nuts.