Classic Chocolate Birthday Cake //

It was my birthday last week (27! Ahh) so my boyfriend whisked me off to the seaside for a few days for a bit of sunshine. Not that it did much but rain (this is the British seaside) but it was a lovely trip nonetheless! We stopped off at the Yorkshire Farming Museum en route to Whitby, and also visited a Sea Life Centre in Scarborough. Lots of animals!

Piggies!

Lambs!
Looking stormy in Whitby
View from our hotel room of the famous 199 steps, and Whitby Abbey

We stayed at a wonderful hotel, La Rosa, which has the most marvellous views over Whitby and the abbey.

Rays! One of my favourites.

It was really good fun. I loved the otters, they were so so cute. He’s holding a little pebble which he seemed to like juggling to himself.

We also got to visit one of my favourite places, Harbour Bar in Scarborough, with the most gorgeous  bright yellow Formica topped bar and ice cream sundaes!
Ooh, lovely! It was a super lovely trip and I really enjoyed myself! We’re going to Brighton next month too, which is gonna be great! Brighton is a really cool city and I’m stoked to go back.
The birthday cake I made for myself was a really classic recipe, adapted from my very old Be-Ro book! The Be-Ro book has been a staple of my childhood, it’s my Mums favourite book and nearly everything I baked as a child was from it!
Ingredients:
200g self raising flour
225g caster sugar
25g cocoa powder or 150g melted chocolate for extra richness (milk/dark mix)
100g margarine
2 medium size eggs
pinch of salt
few drops vanilla extract
Method:
1. Heat over to 180c/Gas Mark 4. Grease two 20cm cake tins.
2. Mix together flour, salt and cocoa/chocolate.
3. Cream together sugar and margarine. Beat eggs with milk, add vanilla extract.
4. Combine everything together and beat well, to add air to mix.
5. Put into pre-heated oven and bake for approx. 30 minutes, or until a skewer comes out clean.
6. Remove and leave to cool. Once cool, decorate with buttercream, Malteasers and chocolate buttons!

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