2 Tier birthday cake

About the Recipe

Looking for an easy homemade birthday cake? Birthday cakes are something we usually order online. Here is a simple step-by-step process for making a Chocolate birthday cake that is of 2 tiers Oddy Ecobake baking and cooking paper help in baking the cake without greasiness. Hence, Oddy Ecobake is an ideal choice for baking cakes since it can reach temperatures up to 220 degrees Celsius.

Watch recipe video

Ingredients

Premix – 400 gms
3 tbsp oil
250 ml water
Premix -200 gms
1 and ½ tbsp oil
170 ml water
2 and ½ cup chilled whipping cream.
6 tbsp cocoa powder
10 tbsp powdered sugar
150 gms dark chocolate compound
90 ml fresh cream
4 tbsp powdered sugar
2 and ½ cups whipping cream

Directions

Take a big deep vessel and place wire-stand, close the vessel and preheat for 5 mins. Similarly, in a kadai add another wire-stand, close it with a lid and preheat for 5 mins. Take 2 cake tins one of 6 inch and another which is 8 and ½ inch. Make sure the difference of the both the cake sizes should be2 to 2 and ½ inch.
Oddy Ecobake baking and cooking paper are non-sticky, reusable, eco-friendly, and very convenient to use. Cut the shape of both the tins and layer the Oddy Ecobake for both the baking tins. Do not need to grease as Oddy Ecobake is non-greasy.
In a bowl mix 400 gms premix, 3 tbsp oil and 250 ml water to make the base cake mixture. In an 8- and 1/2-inch cake tin pour the batter and tap to remove any bubbles. Place the cake tin in the pre-heated kadai, close the lid and cook in low flame for 45-50 mins
In the same mixing bowl add 200 gms chocolate premix, add 1 and ½ tbsp oil and 170 ml water, transfer this to a 6-inch cake tin and keep in the deep vessel, close the lid and cook in low flame for 35-40 mins. To check the cake prick a toothpick and if comes out clean, then our cake is ready to be removed.
In a big bowl add ice cubes and keep a chilled bowl on top of it and add 2 and ½ cup chilled whipping cream, 6 tbsp cocoa powder and 1o tbsp powdered sugar. Whip it with a beater, the cream should become stiff and then keep it in fridge.
In a saucepan add 150 gms chocolate compound, 90 ml fresh cream and let it melt till it becomes smooth and switch off the gas. Let it cool and our chocolate ganache is ready. In a bowl add 4 tbsp powdered sugar and 1 cup water and 1 spoon chocolate ganache and stir well. Our chocolate sugar syrup is ready.
For frosting, divide the cake into 3 parts. Take a round cake board and add one layer of cake. Then moist the cake with chocolate syrup and add our chocolate cream layer. On top of it add 2-3 tbsp chocolate ganache and repeat the same for the other two layers.
Smooth the cream on the sides of the cake and coat it well on top and on the sides as well and refrigerate. Repeat the same process on second tier of the cake as well. Now refrigerate the top layer of the cake as well.
Now in a chilled bowl and 2 and 1/2 cups whipping cream and mix it with a beater. Add the cream in a pipping bag and coat the cake with the white whipping cream. For a two-tier cake we need straws, cut them in the length of the base case and insert in as show in the video. Same way, coat the top layer cake with white whipping cream.
Now decorate the bottom cake as per your needs and add the top layer of cake. Decorate the top layer as well. You can use nozzles in pipping cream bag to make star shapes. Add food colour to the whipping cream as per your decoration theme. Our two-tier cake is ready.

Recipe Images

Recipe by

Classy Bhava Kitchen

An MBA Lecturer & Personality Development Trainer by profession & a full on food enthusiast. She believes that great food is foundation to genuine happiness.