Easy Egg-Less Chocolate Birthday Cake by The Berkshire Bakesmith
Oliver kindly received egg-less chocolate birthday cake by The Berkshire Bakesmith for his 8th birthday last week, and he adored his birthday cake. Badly intolerant to egg, this chocolate Pokémon masterpiece featuring my own personal fave too: Pikachu was perfect for my boy who had two servings!
…Oliver had a glow in the dark bowling party and he and his friends had a blast. The parents are still messaging me to say how amazing the cake was too!
Kerry from The Berkshire Bakesmith has generously shared the recipe for it here in case you’d like to make it for yourself.
If you live in the Berkshire area, do contact Kerry for all your celebratory cake needs.
550g plain flour
600g caster sugar
75g cocoa powder
3tsp bicarbonate of soda
½ tsp salt
250ml vegetable oil
3 tbsp vanilla extract
Ingredients – Buttercream
100g unsalted butter at room temperature
300g icing sugar
40g cocoa powder
40ml whole milk
Preheat your oven to 180°C/Gas 4.
Grease and line two 8” baking tins.
Mix the flour, sugar, cocoa, bicarbonate of soda and salt with an electric mixer on a slow speed until combined.
Add the vegetable oil, water and vanilla extract and beat until the mixture is smooth and thoroughly combined.
Pour the mixture into your prepared baking tins and bake in the centre of your preheated oven for 45 minutes to an hour. (Check your cakes after 45 minutes, if a skewer inserted into the centre of the cakes comes out clean then your cakes are good to go, if not, keep baking them until your test skewer comes out clean!)
Once fully baked, turn your cakes out onto a wire cooling rack until they are completely cool
To make your buttercream, beat the butter and icing sugar using your electric mixer until it starts to come together.
Add the milk and cocoa powder and beat on a slow speed to start with until the buttercream is combined.
Turn the mixer up to full speed and beat for a few minutes, this makes the buttercream light and fluffy!
Spread your buttercream over one of your cooled cakes and sandwich the two cakes together.
All of the fondant icing used for cake covering is by Renshaw and the modelling fondant for the figures is by Renshaw and Saracino, both are equally excellent. The gold effect is obtained by using Rolkem Supergold and all supplies are purchased from The Cake Decorating Shop. They have an online shop too, so it’s doesn’t matter where in the country you are based, it can all be delivered direct to your door. The link to the shop is: