Try this fabulous Chocolate Birthday Cake Recipe from Betty Crocker™, with Chocolate Fudge Icing and chocolate curls to decorate.
Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4. Grease the tins or line with greaseproof paper.
Mix the eggs, oil, water and Devil’s Food Cake cake mix gently together, and whisk (by hand or electric mixer) for 2-3minutes, until smooth and creamy.
Pour the cake mixture evenly into your two greased cake tins.
Bake in the centre of the oven for 23- 28 minutes or until a rounded knife inserted into the centre of the cake comes out clean. Cool for 10 minutes in the tin then cool on a cooling rack.
Spread the chocolate fudge icing across the bottom cake and then top with the other half.
Ice a thin even layer of icing over the top and sides of the cake and put in the fridge for 30minutes to form the bases of a crumb coat for extra smooth icing.Remove from the fridge and ice another layer of icing over the top and sides of the cake to create the perfect smooth icing finish.
Grate milk and white chocolate and mix together and then attach to the sides of the cake.
Decorate by adding the star piping tip into the cut end of the piping bag, sit in a glass for stability and fill with Chocolate Fudge Icing. Pipe stars around the top edge of the cake. Then add some ready-made chocolate decorations and candles for the perfect finishing touch to your celebration cake.
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