This is a recipe I randomly thought about whilst watching The Big Bang Theory at the gym, yep, that’s me, working out and thinking of cake. It’s called a balanced diet dear reader.
The 200th Episode of TBBT is also Sheldon’s birthday, which he is forced to celebrate, and eventually enjoys thanks to Batman and a shower chat with Penny. My cake differs a little from Sheldon’s because I wanted to add some bright sprinkles, it’s a little throwback to my favourite episode – The Einstein Approximation – the one with the ball pit.
Sheldon’s specifications for his cake include “Chocolate with strawberry frosting, three layers. If there’s writing on it, make sure it’s not in all caps. I don’t want my dessert yelling at me” which is great, strawberry frosting is my ultimate favourite flavour, and I make a mean chocolate cake.
On with the recipe – you’ll want three round cake tins ….inches, and to pop your oven on at 180ºC. Also, you’ll want to use your favourite egg-replacer, or just eggs if you don’t want to make the cake Vegan. If you don’t have strawberry-flavoured icing sugar, just use regular and add some extra strawberry sauce.
Unfortunately, this recipe is in a mixture of grams, and cups because I didn’t think about that before making this cake. Sorry!
Sheldon’s Birthday Cake
- 250g Dark Chocolate
- 7tbsp Almond Milk
- 300g Sunflower Spread
- 300g Caster Sugar
- 7 ‘Faux’ Eggs (I use Orgran but you can use flax egg, apple sauce, whatever’s your egg alternative)
- 400g Plain Flour
- 2tsp Baking Powder
- 1/2tsp Bicarb of Soda
- 2tbsp Cocoa Powder
- 225g Strawberries
- 2 1/2 Cups Strawberry Flavoured Icing Sugar (This is the one I found)
- 6 1/2 Cups Icing Sugar
- 1 Cup Sunflower Spread (I use Vitalite)
- 1/2tbsp Soya/Plant Milk
- Start by preheating your oven to 180ºC, and line and grease your cake tins.
- In a bowl microwave the chocolate and Almond milk together until melted. Leave to cool.
- Beat together your spread and caster sugar until creamy and smooth, then add in your prepared faux eggs. Fold the cooled chocolate into the spread mixture.
- Sieve and fold all of the dry ingredients into the mixture.
- Divide into the three tins, and bake for 10-15 minutes, or until the mixture springs back, and a knife can be inserted into the centre and removed clean.
- For the frosting, start off by chopping up and then blending your strawberries in a food processor. Once blitzed, pop the sauce in a small pan over a medium heat, and heat until just simmering and reduced. Take off the heat and leave to cool.
- Place the strawberry icing sugar, and spread in a bowl and whip together with a whisk attachment. Slowly add in the regular icing sugar and the soya milk.
- Once the strawberry sauce is cooled, add two to three tablespoons to the frosting and whip in. Add as much or as little as you want to, making sure to balance it out with extra icing sugar if you add a lot of liquid.
- Layer up your three cakes with frosting, then add a crumb coat and refrigerate for twenty minutes.
- Finish off with a nice thick coat of creamy frosting, sprinkles and candles!
I hope you enjoy this delish cake, this is actually the first ‘proper’ vegan cake I’ve ever attempted to make, and I’m really delighted with the outcome! All of my previous ones have used box mix, but this is my first from-scratch one, and this frosting is to die for.