Hubby's Birthday Cake: Baked with Love

The all-in-one chocolate cake is by far the most successful cake I have baked. I first made this for my daughter's 2nd birthday party and it proved to be a hit with our guests. Just before Hubby's birthday, I asked him what cake he wanted and he requested for this one.

Moist chocolate cake with thick layers of whipped cream.. what's not to love?

I tweaked the recipe and method very slightly for some things I wasn't too pleased with the first time. The cake turned out much better this time, so I was chuffed to bits! Hubby was also delighted with his birthday cake. Mission accomplished! :)

The original recipe can be found here, and these are the 4 changes you should be aware of:

1. Only base-line the sandwich tins (see Step 1) and not the entire tin or else your cakes will turns out wonky and misshapen at the side.

2. For the ganache icing, I halved the original amount this time (50g butter and 50g dark chocolate) and still found that there was too much icing. Next time, I would use only 30g of each.

3. I used 300g of whipping cream last time, and thought that it would be nicer with more cream. So, this time I used 450g of whipping cream. So so decadent!

Creamy pleasure

4. I placed the cake into the fridge after I sandwiched the cakes with the whipped cream (see Step 8) but before I poured the ganache over. Refridgerate the cake for 1-2 hours, then pour the ganache over. It will be slightly runny at first, but leave it for about 5-10 minutes and you will see that it has hardened slightly and has formed a nice thin layer on the cake.