A Fudgy, Chocolatey, Modified Pound Birthday Cake … with Mini Eggs.

Sparklers FTW!

Sparklers FTW!


As I mentioned – there was at least one, but actually two birthdays in these parts yesterday: Yes, not only have I just turned 28, but so has the love of my life. Yes, it’s weird – but it is, what it is, and what it is, is frankly convenient. Except when people forget it’s both our birthdays, finds out, then stares at us for a couple of minutes as if we’re aliens. Strange aliens. With the same birthday.

Anyways …

As it was Lover Boy’s birthday as well as my own, and he got me some books (always the way to my heart) and a coffee holder for my bike, I decided not to terrorize with lemon and strawberry cake (my favourite!) and instead funneled my efforts into something that would be right up his alley: Chocolate Cake.

And not only chocolate cake, no. But chocolatey cake with his favourite candy in the world: mini eggs.

He was pleased.

It was delicious.

And best! It was just enough to make one – two layer 6″ chocolate cake. Which means the two of us won’t have leftovers coming out of our ears!

it’s a variation of a pound cake, chocolate pound cake, I found online somewhere, do it follows the scope of a pound cake – same amounts of flour, eggs, butter and sugar, traditionally a pound of each – but modified slightly so that I won’t gain a hundred pounds. Pound cakes are generally pretty moist, pretty dense and refrigerate pretty well, so they’re ideal for the small family.



To make your own, you need:

1/2 cup butter

1/2 cup greek yogurt

1/2 cup sugar

1/2 tsp cream

3 eggs

1/2 cup brewed coffee

1 tsp vanilla

1 1/4 cup flour

1/2 tsp baking powder

grand pinch of salt

2/3 cup cocoa powder


What you generally want to follow is basic:

(1) Cream together the butter, yogurt, sugar, cream and vanilla. I used a mixer with a paddle attachment.

(2) When it’s a cohesive mixture, add in the eggs, one at a time, waiting for the previous one to be absorbed into the batter before cracking the next one in.

(3) When it’s all the same colour, throw in the coffee and mix thoroughly.


(4) Stop the mixer and add half the dry mixture, starting the speed off slow then raising the speed ever so slightly as the dry gets aborbed into the wet.

(5) When the consistency of the batter is uniform, add the rest of the flour in the same way, and mix until everything is thick and liquidy.

(6)At this point, preheat the oven to 325F.


(7) Prepare two 6″ round tins by brushing them over with butter.

(8) Pour the batter into the prepared tins, then pop them into the oven to bake for about 30 minutes or so. Check the cakes by inserting a toothpick into the middle – if it comes out (relatively) clean, then you’re good to go.

(9) Let cool for about 10-20 minutes, I usually slide the layers onto a wire rack.


That’s basically it, for the cake part.

While it’s cooling, you can whip up some chocolate buttercream frosting to go with the yummy cake …


Buttercream requires:

1/2 cup butter, softened

2 cups icing sugar

1/2 cup cocoa powder

1 tbsp cream


Now here’s the super easy part: put all those ingredients into the bowl of your mixer with the whisk attachment and blend until frothy and pale chocolate coloured.


Easy, right?


Now to assemble your cake:

(1) Take one layer and put it on your cake stand. Take a dollop of the buttercream and spread it over the top of the layer in a thick layer.

(2) Carefully place the other layer over top the buttercream spread.

(3) Repeat process with another dollop of buttercream, spread it and then add some more buttercream and start spreading it over the top and down the sides of the cake until the whole round is covered and no cake shows.


Then you can decorate how you want – I used some mini eggs, but for my “taster cake” (I had enough batter for a little ramekin sized cake for myself) I used raspberries. Chocolate shavings would be another good idea, or possibly shredded coconut.

Whatever you choose, it will be a yummy treat!



Any special birthday cakes you like to make or eat?






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