Chocolate Birthday Cake





Prep Time

50 minutes

Cooking Time

75 minutes

Difficulty Level


Number of Servings

20 Persons

Chocolate Birthday Cake
made with
For the yogurt cake
Vegetable oil: 1 cup
Eggs: ‏4‏
Icing sugar: 1 ¾ cups
Flour: 3 cups
Yogurt: 1 cup
Baking powder: 2 teaspoons
Salt: 1 pinch
Vanilla: 1 teaspoon
Lemon zest: 1 teaspoon
Butter (to grease the tray): 1 teaspoon
Flour (to grease the tray): 1 pinch
For the chocolate cake
Flour: 2 cups
Butter (at room temperature): 1 cup
Icing sugar: 2 cups
Eggs: ‏4‏
Cocoa: 2 tablespoons
Baking powder: 1 teaspoon
Vanilla: 1 teaspoon
Butter (to grease the tray): 1 teaspoon
Flour (to grease the tray): 1 pinch
For the filling
Sweetened condensed milk: 750 g
Butter: 200 g
Cocoa: 1 cup
Coarse grinded almond: ½ cup
Chocolate chips: ½ cup
For decoration
MALTESERS® Crunchy Chocolate Candies: 30 small bags or more if needed
  1. ‏To prepare the yogurt cake: preheat oven to 200° C. Grease a 25 cm round pan with butter then sprinkle flour over it.
  2. ‏Beat eggs with sugar, vanilla, salt and lemon zest in a bowl.
  3. Add yogurt and oil and beat again.
  4. ‏Add flour and baking powder and mix until well combined.
  5. ‏Pour the mixture in the greased pan and bake in the oven for 30 – 40 minutes or until done.
  6. ‏To prepare the chocolate cake: preheat oven to 180° C.
  7. ‏Beat the eggs, vanilla, icing sugar, flour, baking powder and cocoa in a food processor.
  8. Grease an 18 cm round pan with butter and sprinkle with flour. Pour the mixture into the pan and put it in the oven. ‏
  9. ‏Bake for 15 -25 minutes or until done.
  10. ‏To prepare the sauce: melt butter on medium heat.
  11. Turn off the heat and add condensed milk. Then stir. Add cocoa and stir again until well dissolved.‏
  12. ‏Keep three quarters of the mixture aside.
  13. ‏To prepare the filling of the yogurt cake: mix almonds with two thirds of the remaining sauce.
  14. ‏To prepare the filling of the chocolate cake: mix chocolate chips with the remaining sauce.
  15. Cut both cakes vertically into two halves. ‏
  16. ‏Fill the yogurt cake with the chocolate almonds sauce and almonds and fill the chocolate cake with the chocolate chips sauce.
  17. ‏Place the chocolate cake above the yogurt cake.
  18. Cover both cakes with the remaining ¾ of the sauce.‏
  19. ‏Place the cake in the fridge for at least 1 hour.
  20. Decorate the cake with MALTESERS® Crunchy Chocolate Candies, from tip to top. If the sauce melts, return the cake to the fridge for 20 minutes before you continue decorating, or else the MALTESERS® Crunchy Chocolate Candies won’t stick.‏
  21. ‏Note: Make sure the cake is done by inserting a knife in its middle. If the knife comes out clean, then the cake is done.
Content Per 100g Per 2.5g portion
Energy (kJ) 2113 782
Energy (kcal) 505 187
Protein (g) 8 3
Carbohydrate (g) 61.8 22.9
of which sugars (g) 53.2 19.7
Fat (g) 25 9.2
of which saturates (g) 15.1 5.6
Fibre (g) 1.1 0.4
Sodium (g) 0.15 0.06