My 28th Birthday Cake!

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A recipe for my 28th Birthday Cake… Chocolate Cake, Chocolate Buttercream, Chocolate Orange Ganache and more!

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!

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!

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!! 

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. 

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! 

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. 

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. 

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!

A recipe for my 28th Birthday Cake! Chocolate Cake, Chocolate Buttercream, Chocolate Orange Ganache and more!
5 from 7 votes
Print Pin Rate
Category: Cake
Type: Drip Cake
Keyword: Chocolate
Prep Time: 1 hour
Cook Time: 1 hour
Decorating Time: 2 hours
Total Time: 5 hours
Servings: 20 Slices
Author: Jane's Patisserie


8" Chocolate Cake

  • 500 g Unsalted Butter/Stork
  • 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


  • 200 g Dark Chocolate Orange (chopped)
  • 150 g Milk Chocolate Orange (chopped)
  • 300 ml Double Cream


  • 150 g White Chocolate


  • Leftover Buttercream
  • Sprinkles
  • Chocolate Orange Segments


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!


  • 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.


  • 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!


  • 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!


  • You can swap the chocolate orange chocolates for a plain dark chocolate and a plain milk chocolate - I just love chocolate orange! 
  • 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:
Nutrition Facts
My 28th Birthday Cake!
Amount Per Serving
Calories 695 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 27g169%
Cholesterol 190mg63%
Sodium 58mg3%
Potassium 259mg7%
Carbohydrates 74g25%
Fiber 3g13%
Sugar 53g59%
Protein 8g16%
Vitamin A 1339IU27%
Vitamin C 1mg1%
Calcium 82mg8%
Iron 2mg11%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Recipes on my Recipes Page!

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J x

© Jane’s 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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Claire
    November 2, 2020 at 8:47 pm

    Hi can I use just milk chocolate for the ganache? I don’t like dark chocolate

    • Jane's Patisserie
      November 2, 2020 at 8:57 pm

      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!

  • Sarah Mansley
    October 30, 2020 at 9:28 am

    Hi Jane did you use buttercream and ganache around the cake? I’m confused as to use one or the other and what goes on first. Thank you xx

    • Jane's Patisserie
      October 30, 2020 at 9:31 am

      Buttercream fills the cake and does the crumb coat, and then ganache goes around the outside to finish it. x

  • Sarah
    October 28, 2020 at 2:01 pm

    Hi Jane

    Me again, but if I wanted to put Terry’s chocolate( melted chocolate) in the butter cream how much do I put in? Thank you in advance x

    • Jane's Patisserie
      October 30, 2020 at 9:40 am

      I would add maybe 250g – I much prefer to add the dark chocolate one!

  • Mandy Saunders
    October 27, 2020 at 2:18 am

    5 stars
    Amazing cake!! I had to change the design as my granddaughter wanted a doughnut 🍩 chocolate cake. It’s was lovely, the chocolate filling was to die for too. Thank you for another amazing cake.
    Happy belated birthday 😍

  • Sarah
    October 26, 2020 at 9:58 pm

    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, I’m a big Fan x

  • Jayne McCleary
    October 26, 2020 at 2:44 pm

    Hi Jane. Belated Happy birthday. 🥳
    I use your recipes all the time, you’re my go to.😊
    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. ❤️

    • Jane's Patisserie
      October 27, 2020 at 4:32 pm

      The 3″ deep tins should be absolutely fine! xx

  • Conor
    October 22, 2020 at 10:31 pm

    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? 🙂

    • Jane's Patisserie
      October 23, 2020 at 8:59 am

      Unfortunately the only 10″ cake recipe I have is on my wedding cake post – and it’s not a full recipe post!

  • Nic | Nic's Adventures & Bakes
    October 22, 2020 at 8:39 pm

    5 stars
    Thanks for sharing your birthday cake, it looks amazing and belated happy birthday 🙂


  • Dawn
    October 21, 2020 at 6:13 pm

    5 stars
    Hi Jane your cakes are amazing. Please could you tell me the weights for a 6” four layer cake..Thank you

    • Jane's Patisserie
      October 21, 2020 at 7:09 pm

      Have a look at my two-tier celebration cake as there is one on there!

  • Pea
    October 21, 2020 at 10:12 am

    Happy Birthday Jane! Hope you had a lovely day! Thanks for sharing all the delicious recipes! In particular all the orange chocolate desserts… you’ve turned me into a super fan of this sweet treat.
    I saw this today and thought of you – You need to head over for your birthday celebrations!!! xo

  • Nicole
    October 20, 2020 at 11:27 pm

    5 stars
    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

  • Patricia Heywood
    October 20, 2020 at 9:35 pm

    5 stars
    Beautiful cake. Happy birthday Jane.

  • Caroline
    October 20, 2020 at 7:34 pm

    Happy birthday 🎂

  • Nikita
    October 20, 2020 at 6:27 pm

    Happy Birthday Jane!!
    An amazing cake!!

  • Bobbi Jo
    October 20, 2020 at 12:21 pm

    Happy birthday! Wishing you a wonderful day. Enjoy that delicious looking cake!

  • Ronnie
    October 20, 2020 at 11:08 am

    5 stars
    Aw happy birthday Jane, thank you for always uploading fab recipes to keep us fat haha hope you have a fab day x

  • Jacqueline Pratley
    October 20, 2020 at 10:38 am

    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

  • Kim gray
    October 20, 2020 at 10:26 am

    Happy birthday jane. Cake looks delish.

  • Holly
    October 20, 2020 at 9:52 am

    Happy birthday Jane!! Have the best day! This cake looks amazing! xx

  • Amanda
    October 20, 2020 at 9:30 am

    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, 👍🎂😋❤️🥂🍷xx

  • Amanah
    October 20, 2020 at 9:26 am

    Happy Birthday Jane! 🎂🎉🎈🎁
    Hope you have an amazing day and eat lots of cake 😁

  • Cherry Taylor
    October 20, 2020 at 9:24 am

    5 stars
    Happy Birthday !
    Have a great day you clever clever girl!
    Your recipes are fantastic!
    Cherry x

  • Jess
    October 20, 2020 at 9:20 am

    No question, but this is absolutely amazing! 😍

  • Radhika Patel
    October 20, 2020 at 9:13 am

    Cake looks amazing!! Happy Birthday 🎂

  • Joanna Howell
    October 20, 2020 at 8:58 am

    Happy Birthday! – it’s mine tomorrow so may have to make myself one of these too x

  • Ellen
    October 20, 2020 at 8:57 am

    Happy Birthday!! 🥂🎉🎂 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

  • Jill
    October 20, 2020 at 8:54 am

    Hey 👋 I’d love to make this cake but with white chocolate ganache on the outside? How would I make sure that the chocolate sponge won’t show through the ganache ? Thanks 😊

    • Jane's Patisserie
      October 21, 2020 at 11:33 am

      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

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