Easy chocolate birthday cake recipe
 This is a really easy birthday cake for kids of all ages. Dan Lepard shows you how to make it in a step-by-step video. 100g/3½oz unsalted butter250g/9oz caster or brown sugar50ml/2fl oz sunflower oil25g/1oz cocoa powder2 tsp vanilla extract4 medium free-range eggs80ml/2½fl oz milk100ml/3½fl oz double cream300g/10½oz plain flour3 tsp baking powder 100g/3½oz unsalted butter 250g/9oz caster or brown sugar 50ml/2fl oz sunflower oil 25g/1oz cocoa powder 2 tsp vanilla extract 4 medium free-range eggs 80ml/2½fl oz milk 100ml/3½fl oz double cream 300g/10½oz plain flour 3 tsp baking powder 25g/1oz cocoa powder300g/10½oz icing sugar50g/1¾oz butter50ml/2fl oz double cream 25g/1oz cocoa powder 300g/10½oz icing sugar 50g/1¾oz butter 50ml/2fl oz double cream 250ml/9fl oz double cream, whipped until stiff peaks form when the whisk is removed150g/5½oz jam 250ml/9fl oz double cream, whipped until stiff peaks form when the whisk is removed 150g/5½oz jam Method For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4.Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil.Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool completely.Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth.To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam.Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake. For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4. For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil. Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil. Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean. Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool completely. Remove the cake from the oven and set aside to cool completely. Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam. To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam. Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake. Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake. Recipe tips Try decorating the cake with hundreds and thousands or sugar sprinkles.