Birthday Cakes Everywhere

The House of Lotz is Birthday central this month. With 2 at work and 3 (including my own) at home, its time to get in the kitchen and get baking.

I’m very fortunate that the people around me enjoy my baked goods, so……with a little bit of ribbon on the box and some rather indulgent ingredients, they are the perfect gift.

The Birthday Girl who is receiving this cake, is a chocolate lover, and a fan of a bunt cake, so, I have combined the two for a lovely treat.

Firstly, use the base sponge mix from ‘The Perfect Victoria Sponge’. Today I am going to add in 100g of roughly chopped chocolate to give a chocolate chip effect. Roughly chopped chocolate gives it a more adult rustic feel.

Once you have followed the method and sponge recipe, its time to get chocolaty!


The Best Chocolate Fudge Frosting:


175g dark chocolate (I proffer 70-90% coco), 250g Stork or butter, 200g icing sugar, 100g grated white chocolate (optional for decorating)

Melt the chocolate over a double boiler, or in the microwave in 30 second bursts.

Once the chocolate is melted, add in the butter and mix well.


Slowly sift in the icing sugar and combine to make the perfect consistency. This should be soft and smooth.


Do not let this mix get to cold before using it, as the frosting will go firm before you have used it.


As I have used a bunt tin for this cake, I have drizzled the Chocolate Fudge Frosting onto the cake, make sure you do not cover the cake entirely. I find if you cover the whole cake, it can look a bit messy and over worked.


Once this has been done, sprinkle the grated chocolate over the cake to give it a little something extra.


This little guy will last for 2-3 days, if The Birthday Girl and friends does not eat it all at once.

I hope you have enjoyed this little variation of a classic recipe. This should add an extra little something to your baking repatriate, which we will keep building on.


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