18th birthday cake 
You are guaranteed success with the juicy chocolate bases with thin buttercream with our step-by-step instructions.
INGREDIENTS
FOR CHOCOLATE FLOORS
330 g dark chocolate topping
270g butter
6 eggs (size M)
375g sugar
3 teaspoons of vanilla extract
280 g wheat flour (Type 405)
120g starch
135 g cocoa for baking
3 teaspoons baking powder (leveled)
1 teaspoon baking soda (level)
3 teaspoons of apple cider vinegar
300 ml buttermilk
FOR THE BUTTER CREAM
180g sugar
50ml of water
3 egg whites (size M)
300 g softened butter
FOR DECORATION
200 g dark chocolate topping
50g cream
30g of butter
200 g of biscuits and various sweets (e.g. Amicelli, Lindor balls, Mikado sticks,…)
1 number – cake figure (18)
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease three springform pans (Ø 20 cm) with butter and sprinkle a little flour. For the chocolate bases, finely chop the dark chocolate, place it in a metal bowl with the butter and melt it in a bain-marie.
2nd step
Beat the eggs with the sugar and vanilla extract until creamy. There should be a light, creamy batter. Add the liquid chocolate to the eggs and mix well. Mix the flour, starch, cocoa and baking powder in a separate bowl and sift into the dough.
3rd step
In a small bowl, mix the baking soda with the apple cider vinegar so that it reacts (bubbles form) and add to the dough. Finally, stir the buttermilk into the batter. Pour the chocolate batter into three prepared molds and bake in the preheated oven for about 35 minutes.
