The best chocolate cake for birthdays

I have tried many chocolate cakes over the years and many of them were dry or the texture wasn't right. I always thought the best way to make a rich chocolate cake was to put actual chocolate into the cake, but it turns out that was my mistake and the far better way to achieve a moist and fluffy cake is to use cocoa powder.

So here is my new favourite recipe, adapted from a simple sponge recipe, complete with a light and not too sweet chocolate ganache.

Ingredients

For the cake (3 tiers - 20cm diameter)

330g butter (softened)

280g caster sugar

6 eggs

300g self raising flour

1.5 tsp baking powder

4 tbsp dark cocoa powder

A pinch of salt

2 tsp vanilla extract

3 tbsp milk

For the frosting

300g dark chocolate (chopped into small pieces)

300ml double cream

300g cream cheese

100g icing sugar (to taste)

Colourful sprinkles or other decorations.

Method

Pre-heat the oven to 180° (160°C fan) and grease 3 20cm cake tins.

Mix the dry ingredients: flour, baking powder, cocoa and salt and stir with a whisk to remove any cocoa lumps.

Mix the vanilla extract into the milk.

Beat the butter and sugar until white and fluffy and add the dry ingredients and milk/vanilla mixture.

Divide this batter between the three cake tins and bake for 20-25 minutes - allow to cool for 10 minutes in the tins and then place them on a rack to cool completely.

To make the frosting, first prepare a chocolate ganache: heat the cream, turn down the heat and add the chopped chocolate and allow it to melt completely. Allow to cool and then refrigerate. When you are ready to make the frosting, remove the chocolate mix from the fridge and whisk it until it looks pale, then add the cream cheese and sift the icing sugar into the mix (if you prefer it sweeter).

Cut the 'domes' off the cooled cakes so they are level (use a bread knife for this!).

Put a dollop of the frosting on the plate to stick the first layer of sponge to it. Spread it with the frosting and add the next sponge. Repeat this for the last layer and then spread all the frosting into any gaps and all over the cake.

I use a palette knife to smooth out the frosting, but a few rough edges give it character.

Add sprinkles or other decorations.