Limitless Birthday Chocolate Cake
I’ve decided to name this cake “Limitless Birthday Chocolate Cake”, because it really has no limits, and it is practically fool proof.
It can easily be made dairy free, gluten free or even vegan (I’ve added substitutes below).
This is a one bowl chocolate cake that’s whipped up within minutes… Although I’ll admit I always mix my dry ingredients in a separate bowl.
I didn’t quite feel like making a very impressive birthday cake this year (for obvious reasons…).
And even the ongoing shortage in heavy whipping cream pushed me to think how I can further simplify this cake. So you’re also getting a milk chocolate ganache recipe, that’s made out of – milk!
I’ve added gluten free and vegan variations, so everyone can enjoy this cake.
It is very soft, moist, chocolatey, and there’s no need to soak it with simple syrup (it is VERY sweet, trust…).
Tell me how you liked it? 😊
First published:
Last modified:
Limitless Birthday Chocolate Cake
Equipment: One medium sized rectangle cake pan.
I’ve used a ceramic pan sized 25cm (l) X 18cm (w) X 5 cm (h). If your pan is larger (standard size) the cake batter recipe needs to be doubled, and the baking time will extend from 30 minutes, to 40-45 minutes (do the dry toothpick test).
Recipe: One Cake
For cake batter (Dairy and Gluten Free Variations):
| Ingredient | Amount (g / units) |
| All Purpose Flour* | 135g |
| White Granulated Sugar | 120g |
| Vanilla Sugar | 10g |
| Dutch Processed Cocoa Powder | 15g |
| Hot Chocolate Drink Powder Mix of your choice | 75g |
| Baking Powder | 1/2 tsp |
| Baking Soda | 1 tsp |
| Salt | 1/4 tsp |
| Eggs | 50g (1 Medium Sized Egg) |
| Milk | 125g |
| Canola Oil | 55g |
| Coffee** | Mix together 1.5 tsps of espresso powder with 125g of boiling water |
* For gluten free version, use any 1:1 all purpose gluten free flour blend brand of your choice (that’s suitable for cakes).
** You can use only boiling water instead of the coffee
For a Vegan variation:
| Ingredient | Amount (g / units) |
| All Purpose Flour | 155g |
| White Granulated Sugar | 120g |
| Vanilla Sugar | 10g |
| Dutch Processed Cocoa Powder | 15g |
| Hot Chocolate Drink Powder Mix of your choice | 75g |
| Baking Powder | 3/4 tsp |
| Baking Soda | 1 tsp |
| Salt | 1/4 tsp |
| Soy Milk | 155g |
| Canola Oil | 55g |
| Coffee * | Mix together 1.5 tsps of espresso powder with 125g of boiling water |
* You can use only boiling water instead of the coffee
For the Milk Chocolate Ganache (made out of milk + vegan variation):
| Ingredient | Amount (g / units) |
| Milk Chocolate (35% cocoa solids) | 150g |
| Milk (Full Fat) or Soy Milk | 150g |
| Unsalted Butter (or Vegan Butter) * optional | 35g |
| Instant Vanilla Pudding Mix | 15g |
* I’ve added some butter to enrich the ganache, but it can be omitted. The most important thing is that the chocolate will have high cocoa solids ratio.
Preparation instructions:
- Preheat your oven to 160C (fan mode off), placing a baking rack at the lowest level inside the oven.
- Into a medium sized mixing bowl, sift the dry ingredients: flour, cocoa powder, baking powder, baking soda, and the hot chocolate powder mix, and set to the side.
- In a separate large mixing bowl, whisk together the sugar, vanilla sugar, salt, boiling water, espresso powder and milk.
- Add the eggs and oil and whisk thoroughly.
- Add the dry ingredients into the bowl with the wet ingredients and whisk well to a smoother batter without any lumps.
- Pour into the baking pan (it doesn’t have to be greased), and bake in the pre-heated oven for 30 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Transfer the cake to a cooling rack and let it cool down completely. In the meantime, prepare the milk chocolate ganache.
For the milk chocolate ganache:
- Add in the milk chocolate into a pitcher.
- Into a microwave safe glass, add the butter and milk, and heat in pulses until the mixture is very hot – but not boiling (about 70C if using a thermometer).
- Pour the hot milk mixture on top of the chocolate, allow it to sit for about 2 minutes.
- Using an immersion blender, blend to a smooth ganache.
- Transfer to a shallow container (which will facilitate cooling), and adhere a piece of plastic wrap directly touching the surface area of the ganache.
- Transfer the ganache to a very cold whipping bowl (it will still be liquid, and that’s ok). Add in the pudding mix and using an electric hand mixer, beat the ganache on low-medium speed until it forms stiff peaks. Note that the ganache will further set upon prolonged refrigeration.
Assembly:
- After the cake has cooled down, you may trim the top bump at the center of the cake, if you wish.
- Evenly spread about 200g of the ganache on top of the cake.
- The rest of the ganache can be used to pipe decorations, and garnish per your personal preferences.
