# Chocolate Birthday Cake

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

A rich three-layer chocolate birthday cake with milk chocolate mousse and dark chocolate ganache.

Servings: 8 · Cook 90 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Chocolate Birthday Cake](https://image.fridge.menu/adaptations/408qnnsn/2a468b4788fea8383292e600d97ab5b8434d2fe97f1ba331deb7ad4a7c36d37a.jpg)

## Ingredients

- 6 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 160 g [Sugar](https://fridge.menu/en/i/sugar)
- 150 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate)
- 140 g [Butter](https://fridge.menu/en/i/butter)
- 120 g [Plain flour](https://fridge.menu/en/i/flour)
- 8 g [Baking powder](https://fridge.menu/en/i/baking-powder)
- 300 g Milk chocolate
- 500 ml [Double cream](https://fridge.menu/en/i/cream)
- 120 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate)
- 70 ml [Double cream](https://fridge.menu/en/i/cream)
- 35 g [Sugar](https://fridge.menu/en/i/sugar)
- [Milk](https://fridge.menu/en/i/milk) — as needed
- Cocoa biscuits — to taste
- Sugar flowers — to taste

## Steps

1. Cut the dark chocolate into pieces, add it to the butter and melt together over a bain-marie or in the microwave.
2. Let the mixture cool completely.
3. In a large bowl, beat the egg yolks with the sugar using an electric mixer until light and creamy.
4. Add the chocolate mixture and mix well.
5. Sift in the flour and baking powder and fold through.
6. Separately whip the egg whites to a stiff foam and gently fold them into the batter.
7. Pour the batter into a 22 cm cake tin, greased with butter and dusted with flour.
8. Bake at 170°C for 55–60 minutes in a fan oven, or at 180°C for 60–65 minutes in a conventional oven. (60 min)
9. Once baked, let the sponge cool completely.
10. Bring 150 ml of double cream to the boil, add the chopped milk chocolate and melt into a smooth, even ganache.
11. Let the ganache cool completely.
12. Whip the remaining cream with an electric mixer, add the cooled milk chocolate ganache and fold gently together.
13. Pour the cream into a saucepan, add the sugar and bring to the boil.
14. Add the chopped dark chocolate and stir until fully melted.
15. Let the ganache cool completely.
16. Cut the cooled sponge into three layers using a serrated knife.
17. Place the first layer on a serving plate and brush with a little milk.
18. Using a spatula, spread some of the milk chocolate mousse over the whole surface of the first layer.
19. Cover with the second layer and repeat the milk brushing and mousse spreading.
20. Finish with the last layer and brush with milk again.
21. Slide strips of baking paper under the cake and coat the sides with mousse so the cocoa biscuits will stick.
22. Carefully remove the baking paper along with any excess crumbs.
23. Transfer the remaining mousse and ganache into two piping bags for decoration.
24. Decorate the top of the cake using the piping bags and the sugar flowers.
25. Keep refrigerated until serving.

Published 2026-10-07

https://fridge.menu/en/r/chocolate-cake-408qnnsn

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