CHOCOLATE BIRTHDAY CAKE

1. Measure out all the ingredients and preheat the oven to 185°C (gas: level 3 / fan: 160°C). Butter three  springform pans (Ø 23 - 24 cm)_cc781905-5cde-3194-bb3b- 136bad5cf58d_. If you don't have three springform pans, bake the bases one after the other. In a bowl, pour the boiling water over the couverture and stir until melted and smooth. Add the cocoa powder and stir until all the lumps have dissolved. Let cool down.

2. Sift the flour, cornstarch, baking soda, baking powder and salt into a bowl. In another bowl, using a hand mixer, beat the sugar with the oil, add the eggs one at a time and continue beating for a few minutes until well combined. Add the vanilla baking and buttermilk, then the cooled chocolate mixture until well combined. Using a wooden spoon or rubber spatula, add the dry ingredients and mix well until combined.

3. Divide the batter evenly among the prepared baking tins and bake for approx. 30 minutes in a convection oven or for 30 minutes in succession with top and bottom heat. Allow the cake bases to cool for 10 minutes before removing from the baking tins and cooling on a wire rack.

4. For the frosting, melt the couverture according to the package directions. Cream the butter with a hand mixer. Add the sifted powdered sugar and continue beating until well combined. Now add the cream and melted couverture and continue beating until the mixture is nice and creamy.

5. Place a cake base on a cake plate. Spread some of the frosting on the base and place the second base straight on top. Brush with some frosting and place the third layer straight on top. Spread the remaining frosting first on the sides of the cake and finally on the top. Sprinkle with decor confetti and decorate with Happy Birthday candles.