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Colorful Birthday Chocolate Cake

Servings 24 cm round cake pan
Author נטלי


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

For decoration:

  • Colorful chocolate candy


Chocolate cake:

  1. Preheat oven to 180c degrees and grease the pan.
  2. 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.
  3. In a separate bowl, place chocolate and butter and melt together in the microwave or over double steam pot until everything melts.
  4. Add the melted chocolate mixture into the beaten eggs mixture and fold gently until almost uniform.
  5. Add flour and baking powder and fold gently but constantly until you get a uniform batter with no lumps of flour.
  6. 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.
  7. Cool at room temperature.

Chocolate ganache:

  1. Chop the chocolate and put in a bowl.
  2. Add the cream and melt together in the microwave or over double steam pot until everything melts.
  3. Pour the coating over the cake and straighten the top.
  4. Refrigerate the cake for 3-4 hours in the refrigerator for complete stabilization of the ganache.
  5. Cut the cake into 6 large slices (or according to the amount of chocolate candy colors) and decorate each slice with uniform colored candy.

Recipe Notes

  • 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.