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!

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The Best Chocolate Fudge Frosting:

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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.

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

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

Decorating:

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.

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

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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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