It may seem like an oxymoron, but there is such a thing as an "easy birthday cake," and this recipe is proof positive of that idea. It earns that moniker by being mixed together with an electric mixer following the basic technique: Cream butter and sugar, add eggs one at a time, mixing well after each, and then adding the dry ingredients while beating until combined. Only here the recipe calls for raising the mixer speed to high and beating for a full minute. Bake, split, and fill with whipped cream topping.
- 200 grams wheat flour
- 100 grams sugar
- 125 grams unsalted butter (softened)
- 3 large eggs
- 1 teaspoon baking powder
- 75 grams baking chocolate
- 1 handful strawberries (fresh)
- topping mix (Whipped)
- Preheat oven to 180°C (approximately 350°F).
- Stir butter in pieces with sugar until mixture is creamy.
- Add eggs one by one and mix until smooth.
- Add sifted flour and baking powder and stir until well-mixed.
- Set electric mixer to maximum speed and mix for about 1 minute.
- Pour batter into a greased and floured round cake.
- Bake in a pre-heated oven for about 30 minutes.
- Let cool.
- For the filling and topping, cut cake in half lengthwise.
- Garnish with whipped cream and cover with the other half of cake.
- For the topping, spread cake with whipped cream and top with fresh strawberries.
- For the chocolate drizzle, break baking chocolate into small pieces and place inside a plastic bag.
- Place bag inside a bowl full of very hot water, so chocolate melts inside the bag.
- With scissors, cut the tip of the bag and pipe decorative swirls on top of parchment paper, as desired.
- Refrigerate briefly so that chocolate sets.
- Remove chocolate from fridge, so that white spots do not develop.
- Decorate cake with chocolate swirls.