Chocolate 40th Birthday Cake Recipe UK
Rated 5.0 stars by 1 users
Category
Chocolate
Servings
14
Prep Time
45 minutes
Cook Time
60 minutes
Calories
650
Welcome to a celebration worth savoring—turning 40 deserves a cake that’s as extraordinary as the milestone itself, and this 40th Chocolate Birthday Cake delivers in every decadent bite.
This isn’t your run-of-the-mill dessert; it’s a triple threat of moist chocolate layers, subtly deepened with espresso, stacked high to honor four incredible decades.
Tucked inside, you’ll find a luscious duo of salted caramel buttercream and a swirl of chocolate-hazelnut spread, striking that perfect balance of sweet, salty, and nutty goodness.
Cloaked in velvety chocolate buttercream and finished with a dramatic dark chocolate ganache drip, it’s the kind of cake that steals the show—especially with a sprinkle of edible gold to add that 40th-birthday glamour.
Whether you’re baking it for yourself or surprising someone special, this recipe is your ticket to a standout celebration.
Picture it at the party, topped with a gleaming “40,” ready to make every slice a delicious tribute to life's big moments.
Ready to bake up something unforgettable? Here’s how to bring this chocolate masterpiece to life!
Ingredients
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2½ cups (300g) all-purpose flour
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2 cups (400g) granulated sugar
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¾ cup (65g) unsweetened cocoa powder
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2 teaspoons baking powder
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1½ teaspoons baking soda
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1 teaspoon salt
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1 teaspoon espresso powder (optional, for deeper flavour)
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3 large eggs, room temperature
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1 cup (240ml) buttermilk (or whole milk + 1 tablespoon vinegar)
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½ cup (120ml) vegetable oil (canola or similar)
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2 teaspoons vanilla extract
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1 cup (240ml) hot coffee (or hot water if you prefer less intense flavour)
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1 cup (225g) unsalted butter, softened
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3 cups (360g) powdered sugar, sifted
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½ cup (120ml) salted caramel sauce (store-bought or homemade)
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1 teaspoon vanilla extract
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Pinch of salt (optional, if caramel sauce isn’t very salty)
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1–2 tablespoons milk or cream, if needed (to adjust consistency)
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½ cup (120g) chocolate-hazelnut spread (e.g., Nutella)
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1 cup (225g) unsalted butter, softened
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3 cups (360g) powdered sugar, sifted
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½ cup (45g) unsweetened cocoa powder, sifted
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2–3 tablespoons milk or cream (adjust as needed)
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1 teaspoon vanilla extract
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Pinch of salt (optional)
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8 ounces (225g) dark chocolate, finely chopped
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1 cup (240ml) heavy cream
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1 tablespoon unsalted butter (for extra shine, optional)
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Chocolate shards
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Edible gold dust or edible gold leaf flakes (for a glam finish)
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“40” cake topper (acrylic, wooden, or chocolate)
Chocolate Cake (Three 8-inch layers)
Salted Caramel Buttercream (Filling & Some Outer Frosting)
Chocolate-Hazelnut Spread Swirl
Chocolate Buttercream (Outer Layer)
Dark Chocolate Ganache Drip
Decorations
Directions
Prepare the Cake Layers
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using).
Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until well combined.
Form the Batter: Gradually stir the wet mixture into the dry ingredients. Slowly add hot coffee (or water) and mix until the batter is smooth. (It will be thin—that’s normal.)
Bake: Divide the batter evenly among the three pans. Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Cool: Let cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Salted Caramel Buttercream (Filling)
Cream Butter: In a mixing bowl, beat the softened butter until smooth.
Add Sugar & Caramel: Gradually add the sifted powdered sugar, followed by the salted caramel sauce, vanilla extract, and a pinch of salt if needed.
Adjust Consistency: If the frosting is too thick, add 1 tablespoon of milk or cream at a time. If it’s too thin, add a bit more sugar.
Beat: Continue beating for 1–2 minutes until light and fluffy.
Fill the Cake
Level Layers: If needed, level the tops of the cooled cake layers.
Layer & Swirl: Place the first layer on a serving plate or cake board. Spread about half of the salted caramel buttercream.
Chocolate-Hazelnut Swirl: Drizzle or dollop a few spoonful’s of chocolate-hazelnut spread on top of the buttercream, then gently swirl it with a spatula.
Repeat: Add the second layer and spread the remaining salted caramel buttercream, swirling in more chocolate-hazelnut spread as desired.
Top Layer: Place the third cake layer on top.
Chocolate Buttercream (Outer Layer)
Beat Butter: In a clean bowl, beat the softened butter until creamy.
Add Sugar & Cocoa: Gradually add powdered sugar, cocoa powder, and a pinch of salt (if using).
Vanilla & Liquid: Add vanilla extract and 2–3 tablespoons milk or cream until you achieve a smooth, spreadable consistency.
Frost: Spread a thin crumb coat of chocolate buttercream around the entire cake, then chill for 15–20 minutes to set. Cover with a final coat, smoothing the sides and top with an offset spatula.
Dark Chocolate Ganache Drip
Heat Cream: In a small saucepan, gently heat the cream (and butter, if using) until it just begins to simmer—do not boil.
Combine: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 1 minute.
Stir: Gently stir until the chocolate is fully melted and the ganache is smooth.
Cool Slightly: Allow the ganache to cool until it thickens but remains pourable.
Drip & Decorate
Drip: Using a spoon or squeeze bottle, carefully drip the ganache around the edges of the chilled cake. Let it cascade down the sides.
Top Ganache: Spread or pour additional ganache on the top of the cake for a glossy finish.
Gold Touches: While the ganache is slightly warm, add chocolate shards or toffee bits, dusting them with edible gold dust. You can also press on edible gold leaf flakes for an extra pop of luxury.
Topper: Insert the “40” topper in the centre or slightly off-centre.
Final Chill: Refrigerate the cake briefly to set the ganache drip—about 10–15 minutes.
Pro Tip: For an even more dramatic presentation, consider adding chocolate truffles, chocolate-dipped strawberries, or extra salted caramel drizzles around the base.
Recipe Notes
If you have any questions how to make this fortieth chocolate birthday cake using our recipe, please post a comment below and we will get back to you.
Servings: The recipe makes about 14 slices of birthday cake.
Calories per serving: 650 calories per slice.
Remember: Please tag #whitakerschocolates with photos of your homemade chocolate-flavoured fortieth birthday cake.
How to Store Your 40th Chocolate Birthday Cake
Short-Term Storage (Before Serving)
After assembling the cake with its ganache drip and gold decorations, place it in the refrigerator uncovered for about 10–15 minutes to set the ganache.
Once set, cover it loosely with a cake dome or large airtight container to protect the frosting and decorations.
Store it in the fridge for up to 24 hours before the party. Keep it away from strong-smelling foods (like onions) so the chocolate doesn’t absorb odors.
Leftovers (After the Party)
For any uneaten slices, wrap each piece tightly in plastic wrap or place them in an airtight container to prevent drying out.
Store them in the refrigerator, where they’ll stay good for 4–5 days.
The buttercream, ganache, and moist cake layers hold up well chilled, though the gold dust or leaf might lose a bit of shine over time.
Serving After Storage
To enjoy the best flavor and texture, let refrigerated slices sit at room temperature for about 20–30 minutes before eating.
This softens the buttercream and brings back the cake’s full chocolatey richness—straight-from-the-fridge bites can mute the taste a bit.
Freezing (Long-Term Option)
If you want to save some for later (say, to relive the 40th vibes), you can freeze it.
Wrap individual slices or the whole cake (minus delicate decorations like the “40” topper) tightly in plastic wrap, then add a layer of aluminum foil for extra protection.
Freeze for up to 2–3 months.
Thaw in the fridge overnight, then bring to room temp before serving—note the ganache drip might soften slightly, but it’ll still taste amazing.
Pro Tip
Avoid stacking anything on top of the cake in the fridge or freezer—the ganache and gold accents are delicate and can smear.
If space is tight, clear a dedicated shelf or use a cake box.
This way, your 40th Chocolate Birthday Cake stays as fabulous as the celebration itself, whether you’re prepping ahead or savoring leftovers! Anything else you’d like to know about it?
