Recipe
Easy Chocolate Number Cake
Celebrate someone you love with a personal chocolate number cake! This number cake is made with a delicious moist chocolate cake and decorated with fresh fruit and lots of chocolate!
Time: 3 hours 
Difficulty: Moderate
Yield: 1 number*Ingredients
Chocolate cake:
- 185 g butter (softened)
- 300 g sugar
- 4 eggs
- 180 g flour
- 1½ tsp baking powder
- 50 g dark chocolate
- 2 tbsp cocoa powder
- 2 dl milk
Chocolate buttercream:
- 40 g butter (softened)
- 1/2 tsp vanilla
- 250-275 g powdered sugar
- 3-4 tbsp milk
- 40 g dark chocolate
Toppings:
- Blueberries
- Blackberries
- Malteser's chocolate balls
- Toffifee chocolates
- Mini chocolate bars
- Mini chocolate balls
Instructions
Chocolate cake:
- Start by drawing a template of your number on a piece of paper, measuring approximately 20x30 cm (8x12 inches) and cut it out.
- Preheat your oven to 175 °C (347 °F). Grease a square baking pan that’s slightly larger than 20x30 cm (8x12 inches).
- In a mixing bowl, cream together the butter and sugar using a hand mixer or stand mixer until the mixture is light and fluffy. Add the eggs to the bowl and mix them into the butter-sugar mixture until well combined.185 g butter, 300 g sugar, 4 eggs
- In a separate bowl, combine the flour, baking powder, and cocoa powder. Roughly chop the dark chocolate and melt it over a double boiler or in the microwave. Make sure to stir it occasionally to prevent burning. Pour the melted chocolate into the flour mixture and stir well with a spatula, adding the milk as you go.180 g flour, 1½ tsp baking powder, 50 g dark chocolate, 2 tbsp cocoa powder, 2 dl milk
- Combine the flour mixture with the egg mixture, using your mixer until you have a smooth chocolate batter.
- Pour the chocolate batter into your prepared baking pan and bake at 175 °C (347 °F) for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Once baked, remove the chocolate cake from the oven and let it cool on a wire rack.
- After the cake has completely cooled, run a knife along the edges and flip it out onto a cutting board so the bottom is facing up. If it sticks, gently slide a knife underneath to loosen it.
- Decide which part of the cake you prefer to showcase (top or bottom). If you want the top side up, flip the template over. If you prefer the bottom side up, keep the template as is. Place the template on top of the cake and carefully cut around it with a sharp knife.
- Transfer the chocolate cake to the plate or board you’ll be serving it on. If you want the bottom side up, flip it onto another cutting board first so that the bottom is facing up when placed on the serving dish.
Chocolate buttercream:
- In a bowl, combine the softened butter and vanilla. Use a hand mixer or stand mixer to beat the mixture until fluffy.40 g butter, 1/2 tsp vanilla
- Gradually add the powdered sugar, alternating with the milk, while continuing to mix.250-275 g powdered sugar, 3-4 tbsp milk
- Chop the chocolate coarsely (or use chocolate chips) and melt it over a double boiler or in the microwave. Allow the melted chocolate to cool slightly.40 g dark chocolate
- Pour the melted chocolate into the butter mixture and beat until the buttercream is a uniform light brown color. Adjust the consistency by adding a little more milk or powdered sugar if needed. The buttercream should be firm enough to hold its shape but soft enough to pipe.
- Transfer the buttercream into a piping bag fitted with a tip.
Toppings:
- Prepare all your decorations and have them easily accessible.
- Pipe small stars or your desired pattern all over your chocolate number cake. Then, decorate the cake with chocolate and fruit as you like.Blueberries, Blackberries, Malteser's chocolate balls, Toffifee chocolates, Mini chocolate bars, Mini chocolate balls
- Refrigerate the chocolate cake until the buttercream is completely set.
- Remember to take the chocolate number cake out of the fridge at least two hours before serving for the best texture.
Notes
*1 batch of this recipe makes 1 number cake, approx. 20x30 cm (8x12 inches). Servings vary a bit on which number you create, i.e. the letter 1 has fewer servings than the letter 8.