CHOCOLATE BIRTHDAY CAKE

Directions

1. Preheat the oven to 180°C (350°F). Grease a 20 cm (8-inch) round cake pan with butter and lightly dust with flour.
2. In a large bowl, mix the flour, sugar, and baking powder until well combined. Make a well in the center.
3. Add the corn oil and eggs to the dry ingredients and mix gently until a thick batter forms.
4. In a separate bowl, mix the cocoa powder with the boiling milk until smooth and glossy. Slowly pour this mixture into the batter, stirring until fully combined and lump-free.
5. Pour the batter into the prepared pan and smooth the top. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and let it cool completely before slicing or frosting.
7. To make the filling and frosting, melt the chopped chocolate in the microwave in 30-second intervals, stirring between each, until smooth.
8. Add the butter and cream to the melted chocolate and mix until shiny and creamy. Stir in the hazelnut aroma. Let the frosting rest at room temperature for about 2 hours to thicken.
9. Slice the cooled cake horizontally into 4 even layers. If desired, lightly moisten each layer with milk mixed with a little cocoa powder.
10. Spread about 2 tablespoons of filling between each layer, stacking carefully.
11. Cover the entire cake with the remaining frosting, smoothing the sides and top. Decorate generously with choc balls, brigadeiros, and nugget candies.
12. Let the cake set slightly, then serve at room temperature.

Recipe Details

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: About 1 hour 10 minutes, plus resting
Servings: 10–12
Difficulty Level: Medium

Variations & Substitutions

For a sweeter cake, use milk chocolate instead of bittersweet chocolate. Vanilla extract can replace hazelnut aroma if preferred. Add chopped nuts or chocolate chips between the layers for extra crunch. You can also simplify the decoration by using sprinkles or shaved chocolate instead of candies.

Serving Suggestions