If double chocolate salted caramel birthday cake doesn’t get your mouth watering, then you must be taking Veganuary too seriously. This cake is heaven. So indulgent, so moist, so chocolatey. I love adding a little espresso powder to anything with chocolate in it. It’s such a great thing to keep in the pantry, even if you don’t actually like drinking coffee. It also works brilliantly in brownies to really bring out those deep, fruity notes in the chocolate.
I made this cake for my friend’s 25th birthday. Saskia and I have known each other since we were 3, which is over 20 years ago now! I can’t quite believe it. She was the one who taught me how to tie my shoe laces and put up with incessant requests to cut and style her hair when we were pre-teens. If you don’t still keep in touch with people you went to school with, take some time this week to reach out and reconnect. There’s something about those shared childhood experiences that can’t be matched, and the new year seems like a good time to do something new, with an old friend. We’re organising a little reunion in a few months, and I can’t wait. We all have so much to catch up on and so many old times to reminisce on.
It can be difficult after you graduate from university. Whether it’s a new job, a new city or even a new country, keeping in touch with people from the past can be tough, but there is something to be said for friendships that withstood all that childhood and the teenage years threw at them. It’s so exciting to hear about what your old friends are up to, how their lives are panning out.
Anyway, back to the birthday cake! If you’re anything like me, seeing a plain frosted cake is like a glorious blank canvas, just waiting to be adorned. As I’ve mentioned before in this post, I have a really thing for American sprinkles. They are SO bright and colourful and yes, I am the weirdo that brings them back to the UK in my suitcase. I hope you enjoy this cake as much as Sas and I did!