I found this cake on Chow.com after googling 'Awesome Birthday Cake Recipe' and it does make an awesome cake. It's so delicious and chocolatey. Two layers of rich but fluffy chocolate cake separated by chocolate fudge filling and then covered in chocolate butter cream. Wow!
I did this using cups but I think that American and English cup measurements might be different as everything was a lot darker than expected so I've translated them here.
245g plain flour
1 tea spoon baking powder
3/4 tea spoon salt
85g cocoa powder
150ml boiling water
6 oz butter
450g caster sugar
2 tea spoons vanilla essence
3 large eggs
Pre heat the oven to 180 degrees and prepare two 8" cake tins.
Mix flour, baking soda and salt and set aside.
Then whisk together the boiling water and cocoa powder. Once it's combined, add the milk. Don't drink your hot chocolate mix.
Beat the butter with an electric whisk until it is light and fluffy. Then cream in the vanilla and sugar.
Add the eggs one and a time along with 1/3 of the dry mix.
Separate into the two cake tins and cook for 30-40 mins.
Leave to cool for a long time.
The Butter Cream
6 oz of chopped milk chocolate
3 oz of chopped dark chocolate
2 tablespoons milk
1 tea spoon vanilla extract
A pinch of salt
350g icing sugar
Heat up the chocolate in a bowl over a sauce pan until melted, stirring occasionally. Leave this to cool for a few minutes.
Beat the butter with an electric whisk until light and fluffy.
Add the milk and the pour in the chocolate. Finally add the vanilla and salt, mixing until fully incorporated.
Slowly add the icing sugar a little at a time.
Set aside to cool for an hour.
The Fudge Filing
8 oz dark chocolate
170ml double cream
75ml golden syrup
Whisk together the double cream and the syrup until completely combined and then bring them up to the boil in a small saucepan.
Pour the hot mixture over the chocolate and stir until melted.
Put in the fridge to cool for 45 mins to an hour.
Make sure the cake is completely cool and the fudge filling is very solid. You might need to whisk it a little before you spread it.
Flatten the top of the cakes so that they will sit on top of each other without falling off using a bread knife.
Spread the fudge filling onto the bottom layer and then place the top layer cake onto it. If it looks like it's going to slide you can put it in the fridge for a little while.
Then lather in butter cream around the sides and on top. I recommend making swirling patterns, using a piper to make splodges or making a chocolate cage with any left over chocolate.
You rip what you sew!