October 20, 2020
My 28th Birthday Cake!
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A recipe for my 28th birthday cake… chocolate cake, chocolate buttercream, chocolate orange ganache and more!
My 28th birthday!
Today (20th October) is my birthday… and this year, I am 28! It’s been a strange old year for everyone, but it definitely feels strange that it is my birthday again already! It genuinely feels like it’s only been a few months since I turned 27.
Anyway… I decided to bake my own birthday cake again (because I do basically every year), but also I know you guys love my birthday cake posts! This year I went for a chocolate and chocolate orange themed cake, sort of using up what I had in the cupboards, and making it up as I went a long!
Cake
It’s fairly similar to my 27th birthday cake from last year, but also my the bottom tier of my two-tiered celebration cake! I am an absolute creature of habit when it comes to baking cake, and with the limited edition white chocolate orange out at the moment I wanted to incorporate them somehow!
I went for a chocolate cake this year… as always. I use two of these 8″ tins when I bake deeper cakes, and I just love them! The mix does sound like a lot, because it is… a 500g/10 egg mix is massive, but as it’s split into two tins, and then each cake split into two it makes sense. Four layer cakes need a lot of mix!
Size
If you wanted to just bake a smaller version, you can half the recipe to a 250g/5 egg mix, bake into one tin, and split that into two. It’s much smaller, but might fit the smaller gatherings that are required at the moment in the world!!
Buttercream
For the chocolate buttercream, I used BLOCK BUTTER. I will say this here, like I have said so many times before… that you must not use a baking spread for buttercream. It’s too soft, and just doesn’t work! For the filling, crumb coat and topping you want a lovely firm buttercream.
When it’s colder weather, like it is now, I do tend to use 1-2tbsp of boiling water just to soften the buttercream, but in the middle of the summer I wouldn’t bother as the temperature in the kitchen is warmer! I hope that makes sense… but if you make a lot of cakes, you’ll know what I mean.
Ganache
For the ganache, it was the same idea as my other cakes, but again I used a mix of dark chocolate and milk chocolate. It’s a lighter colour than you may think as it’s a whipped ganache – you melt the mixture together, and let it sit until it reaches the peanut butter consistency.
You can use it at this point, or you can whip it up with an electric whisk and it makes it a beautiful lovely fluffy mousse texture that is a wonder to work with on the crumb coated cake! I use a small angled spatula when putting on my buttercream and ganache, and a large metal scraper to smooth it over!
Drip
For the drip, I just used melted white chocolate. I didn’t mind that it sets firmer than a ganache.. but you can make a ganache if you want. Use 150g white chocolate, and 50ml double cream, melt together until smooth and drip! Or, add 1/2tsp vegetable oil and stir through.
Decoration
This year, I decided to press some sprinkles I had into the bottom part of the cake for a new style that I haven’t posted on my blog before – and I love it! Before chilling the cake in the fridge, lightly press the sprinkles onto the cake, and then chill to set them in.
Finally, I decorated the top of the cake using my favourite 2d closed star piping tip with some leftover buttercream, some white chocolate orange segments, and some sprinkles!! If you give the cake a go, let me know! Any questions, leave them below! x
My 28th Birthday Cake!
Ingredients
8" Chocolate Cake
- 500 g unsalted butter
- 500 g light brown sugar
- 400 g self raising flour
- 100 g cocoa powder
- 10 medium eggs
Chocolate Buttercream
- 300 g unsalted butter (not stork) (room temp)
- 500 g icing sugar
- 75 g cocoa powder
Ganache
- 200 g dark chocolate orange (chopped)
- 150 g milk chocolate orange (chopped)
- 300 ml double cream
Drip
- 150 g white chocolate
Decoration
- Leftover Buttercream
- Sprinkles
- Chocolate Orange Segments
Instructions
For the 8" Chocolate Cake!
- Preheat your oven to 170C/150C fan, and line two 8"/20cm deep cake tins with parchment paper.
- Add the butter and sugar to a bowl, and beat till light and fluffy.
- Add in the flour, cocoa powder and eggs and beat again until a lovely smooth cake mixture is formed.
- Split evenly between the two tins and bake in the oven for 50-60 minutes (or until a skewer comes out clean!)
- Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.
Chocolate Buttercream
- Beat the unsalted butter on its own for a while in your mixer until its smooth and supple.
- Add in your icing sugar and cocoa powder a little at a time and beat fully until its light and fluffy!
- (If the mixture is really stiff, add in 1-2tbsp of boiling water and beat fully to smooth out)
For the Ganache
- Add the the dark chocolate orange and milk chocolate orange to a large bowl.
- Add the cream to a pan and heat till just before boiling point. Pour over chocolate and leave to sit for 5 minutes. Once sat, mix until smooth (Add back to the pan if its not quite melted).
- Leave the ganache in a bowl and stir every few minutes until it forms a peanut butter like consistency - you can do this in the fridge as well, just make sure to stir it so it doesn't set too quickly!
- Whip the ganache with an electric whisk until it is fluffy, light and mousse like!
Assembly.
- Level the cakes off if necessary. Split the two cakes into two so you have four layers in total.
- Add your first cake to a cake board (I use a large 10" cake board) and secure with a small amount of buttercream.
- Spread some chocolate buttercream onto the first layer, add the second sponge. Repeat until you reach the top layer of cake.
- Spread some chocolate buttercream around the sides to fill in the gaps and create a crumb coat. Refrigerate the cake for at least 30 minutes.
- Once refrigerated and the ganache is ready, using an angled spatula, slather over the chocolate ganache and then smooth around using a large metal scraper.
- Carefully press some sprinkles into the bottom of the cake (like shown in the photos)!
- Once the sprinkles are on the cake, refrigerate the cake for another 30 minutes.
Drip
- Melt the white chocolate until smooth. Carefully drip down the sides of the cake, and fill in the top of the cake with the chocolate!
Decoration
- Pipe some swirls of the leftover buttercream on top using a medium 2D closed Star Piping Tip and decorate with the sprinkles and chocolate orange segments on top!
Notes
- You can swap the chocolate orange chocolates for a plain dark chocolate and a plain milk chocolate - I just love chocolate orange!Β
- You cannot swap the dark for just milk though - please use what is written in the recipe!
- This cake will last for 3-4 days once made.
- In this recipe I used:
ENJOY!
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J x
Β© Janeβs Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi,
Is it possible to make the sponge and freeze it and take it out the day before you need it?
Yes, double wrap in clingfilm and then a layer of foil to freeze!
Not a fan of chocolate cake. But you have change my mind with this cake. I made it for my partner and he loved it too. Just wished I had a bigger slice now π
Do you think I could make this as a plain sponge with some orange zest? I’m not a huge fan of chocolate cake.
Yes of course, this would be fine! Enjoy! x
Hi Jane,
I would like to bake this cake for my son’s birthday this weekend but need to make it atleast 10inch.
Could u tell me how to adjust the ingredients please.
Many thanks
Hi Jane,
Would love to make this wonderful looking cake for my husbands 60th but not sure if it will be big enough. Do you think it be possible to upscale it to a 9″ cake ? Maybe add the quantities of the 6″ cake to the mixture?
Gill π
Hi Jane,
Could i use this recipe and make it into a piΕata cake?
Yes absolutely you can! Follow the method from my PiΕata cake if you need help! Enjoy x
How long would this cake keep please.?
Hiya! This cake will last for 3-4 days once made. Hope this helps! x
Hello, are you able to tell me how to adjust this recipe for a 10inch please ? X
Hi Jane! Made this cake a few times and itβs so yummy! Always get the best feedback from friends and family to! Iβm making this again for the weekend and Just wondered if I could make the ganache before and keep it In the fridge? Or does it need to be made the day you are going to use it to decorate the cake. Thank you!
Hello! Ahh I am so pleased you loved it! Personally I would make it on the day you decorate it otherwise it will set solid in the fridge and make your life harder xx
Hi Jane
Can I use 2 x 8inch Square tins following same recipe please
This looks great. Could i add some grated orange zest to the cake mixture before baking or would it be too ‘orangey’ with the chocolate orange ganache?
Hello! Yes you definitely can that sounds lovely xx
Hey Jane, love your recipes – if I was using large eggs instead of medium how many would you recommend to use? Thanks so much
Hey! You would need to weigh them in their shells as close to 500g as possible xx
I’ve come across your posts recently and I’d just like to say how easy they are to understand. I work full time for the NHS and have recently started baking. Some things are trickier then others but its good for the guidance out there.
Hi Jane!
Am I best to keep the cake in the fridge after decorating it if Iβm decorating it the day before itβs needed?
Thank you!
No I would leave it at room temp personally! x
Hey, I would love to make this cake Gluten free, how much Xantham Gum would you recommend adding into this? X
Hii! I am no expert but I would think about a teaspoon x
Hi, I’ll be making this cake next month but wanted to double check I’d be fine to make the cake ahead and freeze for a week until I decorate (wrapping we’ll and defrosting on the side)… I always do this with my vanilla cakes but never done it with a chocolate cake!
Yes you definitely can!! xx
Hiya! I love your recipies! I plan to make this for my partner’s birthday tomorrow. Just the one tier so I’ll use the 8inch chocolate cake recipe
I have 2 7 inch x 3 inch cake tins. Would I still be able to use the same recipe for these tins please? I’ll be baking it later x
That should be alright yes – but I have no idea on the timings! xx
Hi I am making this cake for my partner’s birthday on Friday. I will just be using the chocolate cake recipe so it’s only one tier. I have deep tins but they are 7in X 3 in would I still be okay to use the quantities for the 8 inch cake or will I need to reduce them slightly please? I absolutely love your recipies π x
Hi Jane! I love this recipe and will be attempting it for my partners birthday, I was wondering if 4 sandwich tins would work instead of 2 deep tins? And would I have to change anything such as the cooking time or measurements?
Thankyou π x
It would do – but the baking time will be less. Maybe about 25 minutes at 180/160fan x
Thank you for your reply. Does this have to go in the fridge? Whenever I fridge cakes they go really dry! I will be using buttercream all over instead of ganache.
Will doubling the buttercream be enough to fill & cover?
Thank you π x
Any cake will dry out in the fridge – if sealed in with buttercream or ganache there are fine in the fridge until they have been cut into and portioned so generally out of the fridge is best unless topped with a fresh topping. I believe doubling should be fine yes! x
Hey.
Iβm wanting to bake this cake for a friends birthday. I was just wondering (this might sound super stupid) how you make the cake look so level? Normally cakes rise in the middle, do you just cut that bit of to make it level? Also any tips for the drip? How to make it neat etc?
Mine generally bake quite flat as a I have a good and relatively new fan oven so the heat distribution is great! You can lower temps and bake for longer instead and see if that helps! For the drip its worth watching my mini egg drip cake video on YouTube!
Hi Jane,
Iβm planning to make this for my boyfriend. As itβs only us two, Iβm definitely going to half the recipe. Iβm not sure how good Iβll be at cutting the cake in half, so was going to bake it in 2 sandwich tins instead. Will this work the same and if so, what do you recommend for timings?
Thanks!
If you made half, and split it into two tins, I think the baking time will be about 25 minutes! xx
Hello. Iβm making this next week. I cannot find dark chocolate orange anywhere! I have found dark Lindt choc with orange but Iβve just noticed it has finely chopped nuts in it! Would this still work or if not what would you suggest? Thank you
Hi,
Wanting to try this for my hubbys birthday next week. I have the 8x3inch pme tins. Will it still work or over flow?
Thank you
They should be absolutely fine! x
Sorry, me again. Would it be ok to bake the sponge the day before decorating? Many thanks x
Yes – just leave them wrapped well at room temp!
This looks beautiful! Is this cake sponge moist?
Hi Jane, just in the middle of baking this cake for my own birthday! I had only found bournville chocolate orange and currently chopping it up and itβs got small pieces of orange through it? Not sure if this should work or I should head out and just get Terryβs!
Thanks,
Melissa
Yes unfortunately bournville orange is lumpy so it will have a lumpy texture! x
Hi Jane,
Iβm going to bake this for my partners birthday next week. I have 3 x 8β cake tins so wondered if I evenly distributed the mixture between the 3 and just had 3 tiers would this work? I donβt think Iβd be great at cutting the sponge!
Thank you, Rachel x
You can do – but for 3 tins/layers I usually find a 400g mix best – but if you don’t mind just baking for longer it would work like you say!
Hi, I love this sponge recipe, I like to use with a fondant cake. Do you like it’s would be OK under fondant?
Hey Jane! I love all your recipes! I am wanting to make this drip cake but in 6β tins instead of 8β. I would use the exact recipe as above but just bake them in different tins, I would use 3 x 6β tins instead of 2 x 8β. Would this bake for the same amount of time? Or a little less time baking? X
That would be a very very tall 6″ – timings wise I’m not 100% sure! x
Absolutely love all your recipes
Hi Jane, I Will be baking this cake tomorrow for my mums birthday! I had only found two shallow – 8β tins , will they still bake okay and hold its shape ? Or should I use deep cake tins only. Thanks x
This recipe would need deep tins, or you can mix up half and bake into the shallower tins, and then mix up the second half and bake into the tins again! x
Hi
I want to try this with pink drip – how would you go about colouring the drip? Would you just add colour to the melted white chocolate, if so any recommendations for colour?
Thanks
Theoretically yes – but you do NOT want to use a water based colouring as that will kill the chocolate. I like brands such as coloursplash, sugar flair, wilton etc x
Hey, I’m going to use this recipe to make my sons birthday cake and I was wondering how you evenly distribute the cake mix in to the cake tins? Also what do you use to cut the cakes in half to make it 4? Thank you.
You can weigh it in, or spoon it in – anything that splits a mixture works! And you can use a knife or a cake leveller x
Hi Jane!
I am baking this this week for my mums birthday as a surprise. I saw you commented above about somebody using buttercream on the outside rather than ganache, and i think i will too go for this option. My question is, will the white choc drips still be ok to fall down the buttercream rather than ganache or will it be a mess?
Thank you!! xx
Yes that will still work fine! x
Hi what depth is your layer cakes once youβve cut them in half?
Iβve done the exact same recipe, in the same tins but doesnβt look like much to cut. Thanks
I have no idea to be honest – they are maybe 1-1.5″ thick per layer?
Hi Jane,
Happy New Year’s Eve!
It’s my boyfriend’s birthday next month and I’ve been thinking of giving this cake a shot! It’ll be the first layer cake I ever bake, so fingers crossed I manage okay!
I was wondering, would you have any suggestions for if I wanted to incorporate peanut butter into the buttercream?
Ahh yay! I think just adding in some peanut butter would be fine – say you are making the 8″ maybe add in 200g? x
Hello π this cake looks amazing, absolutely adore your recipes! hoping to make it for my own birthday next week however the tier system means it’ll be just me and my fiancΓ© on the day, to make a smaller cake am I just halving all the ingredients (ganache and buttercream too) and using one tin please? xx
Yes – halving is just the easiest way – and you can freeze leftover slices of cake for the future! X
Hi, looks great – will this work with gluten free flour? Hoping to make it for my friends birthday but she canβt have gluten! Thanks! X
Yes it can, but I find it is best to also use xantham gum (unless the GF flour you use already has it in) so the texture is better! Also though Terry’s chocolate orange have a may contain gluten warning so best to check with your friend about that x
Hey! Iβve just made this for my mums birthday and I canβt wait to try it.
I really struggled to get my ganache to spread smoothly even using a large cake scraper, any tips?
It is unfortunately just a matter of practice – and getting the ganache consistency correct! Usually I find people try and use the ganache too soft x
Hey Jane
Iβm making this case today for my brothers 30th – wish me luck π
If I cut the cake into slices – can I freeze them? Conscious we arenβt going to get through this between us haha.
Thanks x
Yes you can – it’s best to wrap each slice well in clingfilm!
Hi Jane,
Happy birthday! Can I use melted white chocolate orange for the drip? If so would you recommend adding cream, or just melt the chocolate?
Hiya! It would be best to look at my white chocolate drip cake recipe for the white chocolate drip – https://www.janespatisserie.com/2020/11/03/white-chocolate-drip-cake/ – I haven’t tried it with the chocolate orange though!
Hey Jane how do you cut the cakes in half. I would be afraid I wouldn’t cut them even. Or could i just leave it as a two layer cake. Thanks
The best way is to use a cake leveler as it is designed for it, but you can also mark the sides with a small cut from a knife and go round carefully! It just takes practice. You can leave it as just two layers but the cakes will be very chunky obviously haha!
Made this for my granddaughters birthday it was amazing. Everything about it was delicious. Your cakes are wonderful.
Hiya Jane! I’ve made this cake before and it was DELISH! I’m wanting to make it again but as a 4 layer 6inch cake? I have the PME 6″ by 4″ cake tins, how should I change the recipe should I just use 2/3rds of the recipe? and Would the baking time for each layer be around 30/40 minutes?
Thankyou so much! xx
Hey! yes it should be okay – I use a 300g mix for a 6″ tin and bake for 35-45 minutes in this recipe – https://www.janespatisserie.com/2020/10/14/two-tier-celebration-cake/ x
Hi, how did this turn out using 2/3rds?
It’s my First time making this recipe and I’m using a 6inch tin also.
I tried looking at the 6inch link Jane added but its confused me as its not the chocolate cake recipe, but vanilla. Just wondering if 2/3 worked Xx
Loved making this cake πx
Hi can I use just milk chocolate for the ganache? I don’t like dark chocolate
Unfortunately not – the ratio of cream to chocolate is different so it’s not a straight swap. You need a 2:1 ratio instead of what’s on the recipe!
Hi Jane did you use buttercream and ganache around the cake? Iβm confused as to use one or the other and what goes on first. Thank you xx
Buttercream fills the cake and does the crumb coat, and then ganache goes around the outside to finish it. x
Hi Jane
Me again, but if I wanted to put Terryβs chocolate( melted chocolate) in the butter cream how much do I put in? Thank you in advance x
I would add maybe 250g – I much prefer to add the dark chocolate one!
Amazing cake!! I had to change the design as my granddaughter wanted a doughnut π© chocolate cake. Itβs was lovely, the chocolate filling was to die for too. Thank you for another amazing cake.
Happy belated birthday π
Hi Jane,
If I wanted to do the butter cream round the cake instead of ganache, what would the measurements be? Shall I just double it? Amazing cake by the way, Iβm a big Fan x
Yesss I would just double it!! x
Hi Jane. Belated Happy birthday. π₯³
I use your recipes all the time, you’re my go to.π
Anyway, I plan on making this cake and turning it into a pinata cake for my little man’s 3rd birthday. I only have 20cm tins that are 3 inches deep, would they be OK? Or do they need to be 4 inches deep like the ones you use?
Thank you for your fab recipes. β€οΈ
The 3″ deep tins should be absolutely fine! xx
hi jane, this cake looks delicious will defo need to try it out!, also do you happen to have a recipe for a 10 inch vanilla cake? π
Unfortunately the only 10″ cake recipe I have is on my wedding cake post – and it’s not a full recipe post!
Thanks for sharing your birthday cake, it looks amazing and belated happy birthday π
Nic
Hi Jane your cakes are amazing. Please could you tell me the weights for a 6β four layer cake..Thank you
Have a look at my two-tier celebration cake as there is one on there!
Happy Birthday Jane! Hope you had a lovely day! Thanks for sharing all the delicious recipes! In particular all the orange chocolate desserts… youβve turned me into a super fan of this sweet treat.
I saw this today and thought of you – https://www.clubmed.co.uk/l/blog/chocolate-orange-hotel-room. You need to head over for your birthday celebrations!!! xo
I just love your cakes and all your work! Congratulations, you are a star! The passion you have for baking , decorating and writing is absolutely amazing .
I have recently discovered you and I am glad I did ( Thanks Good !) as thanks to you I finally made a perfect ganache.
I hope you had a great birthday as your cake was fantastic.
Keep up with this great work and thanks for all your tips and recipes.
Thanks, Nicole
Beautiful cake. Happy birthday Jane.
Happy birthday π
Happy Birthday Jane!!
An amazing cake!!
Happy birthday! Wishing you a wonderful day. Enjoy that delicious looking cake!
Aw happy birthday Jane, thank you for always uploading fab recipes to keep us fat haha hope you have a fab day x
Oh my god!! WOW what a cake that is, i may try this in couple weeks.
I follow you all the time and enjoy seeing all your delights. Ive made numerous cakes from your page and tgey never disappoint, your recipes are so easy to follow, as i love love love them. Please continue with your beautiful cakes xx
Looking forward to seeing some cakes for Christmas xx
Happy birthday jane. Cake looks delish.
Happy birthday Jane!! Have the best day! This cake looks amazing! xx
Happy Happy Birthday Jane! Hope you have a Super fabulous Day. The cake looks amazing as always. Keep those recipes coming. Yours recipes are the BEST!!! Cheers, πππβ€οΈπ₯π·xx
Happy Birthday Jane! ππππ
Hope you have an amazing day and eat lots of cake π
Happy Birthday !
Have a great day you clever clever girl!
Your recipes are fantastic!
Cherry x
No question, but this is absolutely amazing! π
Cake looks amazing!! Happy Birthday π
Happy Birthday! – it’s mine tomorrow so may have to make myself one of these too x
Happy Birthday!! π₯ππ your cake looks fab!
You’re almost exactly 20 years younger than me (mine was 2 weeks ago), and you share your birthday with my nan, who would have been 103 today!!
Have a wonderful day xxx
Hey π Iβd love to make this cake but with white chocolate ganache on the outside? How would I make sure that the chocolate sponge wonβt show through the ganache ? Thanks π
Follow my Biscoff Drip Cake for a white chocolate one – as long as you do a crumb coat and put the ganache on it won’t show through! x