This week, I baked this gorgeous chocolate cake for my sister’s birthday, overloaded with maltesers, chocolate fingers, white chocolate buttons and smarties! Below is the recipe:
For the cake:
- 170g butter, soft
- 170g caster sugar
- 115g self-raising flour or plain flour with a teaspoon of baking powder
- 3 eggs
- 55g cocoa powder
- pinch of salt
- 2 packs of chocolate fingers
- 2 packs of smarties
- A box of maltesers
- A bag of white chocolate buttons
For the buttercream:
- 85g butter, soft
- 175g icing sugar
- 2 heaped tablespoons cocoa powder
- 1 tablespoon milk
- Preheat your oven to 190c/170c fan or gas mark 5. Grease and line two 20cm sandwich tins.
- Place the butter and sugar into a bowl and mix with a spoon until creamy and lighter in colour.
- In another bowl, sieve the cocoa, flour and salt.
- Add an egg and a third of the flour mixture into the sugar and butter mix. Stiring all the time, add the second egg and third of the flour mixture and mix well. Add the last egg and the rest of the flour mixture into the butter and sugar, then combine until you have a smooth thick batter. Add a splash of milk if you need to.
- Divide the mixture between the two tins and spread using a knife. Put into the oven and bake for 25 minutes or until springy to touch. Check the cake is cooked all the way through by inserting a skewer, it should be clean when taken out.
- Leave the cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely.
- To make the buttercream, mix the butter and icing sugar well until smooth. Add in cocoa powder and milk and mix again until smooth.
- To assemble the cake, put a large dollop of icing on one of the cakes and spread evenly to cover. Place the other cake on top. Spread the rest of the icing evenly over the top of the cake and around the sides. Stick your chocolate fingers around the edge and decorate as above! You can make this cake with whatever chocolate treats you wish, and the bonus is there’s usually loads left over to munch on!