I made this cake to match the one in the movie: the one Hagrid gave Harry Potter for his birthday, in the first Harry Potter movie: The Sorcerer’s Stone.

See the original cake from the movie: http://lovelace-media.imgix.net/uploads/1022/41bca…

Inside is a rich chocolate cake with chocolate frosting filling.

The top frosting is a normal buttercream frosting, died pink, and written on with green decorative icing.

INGREDIENTS:

(To substitute buttermilk, if you don’t have it: in a measuring cup, add 1 tablespoon of vinegar. Fill the rest of the cup up with milk and let sit for a few minutes.)

Combine buttermilk in a medium bowl with vanilla.

In a stand mixer, whip all the eggs, and the remaining 1 ¼ cup of sugar on high for a few minutes, until fluffy and light.

Now preheat the oven to 350 degrees.

Stir in the chocolate mixture and softened butter until completely combined.

Add a bit of the flour mixture, and a bit of the buttermilk mixture alternately into the sugar mixture in the stand mixture, starting and ending with the flour mixture. Stir until combined, no more, no less.

Scrape the sides, and mix a little to make sure everything is combined.

Pour the batter in equal shares into the two prepared cake pans, and bake in preheated oven for at least 25 minutes, checking to see if done after a 25 – 30 minute period.

Doneness is reached when toothpick inserted in the middle comes out with only a few crumbs.

When done, flip cakes over, still in their pans onto cooling rack, peel off the parchment paper. Then flip right side up on the racks and let cool completely before frosting, a couple hours.

Level the tops of the cakes with a knife.

Heat heavy cream and butter in saucepan on medium heat until it just begins to boil. Make sure butter is melted. Return heat to low, and stir in corn syrup, and sugar, until sugar is dissolved. Add vanilla.

Pour hot mixture over chocolate chips in a medium metal bowl, and stir until chocolate is melted.

Place chocolate mixture in bowl in a ice bath, and stir until frosting thickens and cools. Take out of ice bath and whip with a beater until it is light and fluffy.

Spread the recently whipped chocolate filling thickly onto the top of the bottom cake layer. Keep the frosting half an inch away from the sides.

Place the other half down on-top, and press firmly down. Place in fridge while you go on to the next step:

Place all Frosting Ingredients (softened butter, milk, vanilla, powdered sugar, and 3-4 drops red food coloring) into a tall small bowl, and whip until thick. I used about 3-4 drops of the red food coloring to turn it light/dark pink, but if it has not reached that shade as shown in the main picture, then you can put a few more drops in.

Spread a thin layer all around the cake first. This is called the crumb layer.

Place in the fridge at this point for twenty to thirty minutes.

Take out after duration, and coat with a thicker coating of the pink frosting.

You can get a tube of green decorative icing at a grocery store easily, they just are relatively expensive.

First, with a toothpick, sketch out the letters on the cake. Then carefully tube out the green stuff, drawing “HAPPEE BIRTHDAE HARRY” on the cake like so. (see picture).

Place in fridge until ready to serve.

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For all step by step pictures, go see my original post of this recipe on instructables.

See a few of the pictures below: