So last week I posted a recipe for the Chocolate Victoria Sponge cake and said that I often use the recipe when making a nice easy birthday cake for someone. So here is the nice easy cake! A simple 2 layer cake surrounded by chocolate fingers and topped with Smarties and / or Mini Eggs and some glitter. I’ve used this many times and made it with white fingers and pinks / purples for a more pretty touch or normal choc fingers and a mix of bright colours for a more fun look. If you wanted to make a cake filling that wasn’t chocolate you could try this coconut cake and top it with vanilla buttercream then do the white fingers but if you just want something like this chocolate one then follow the recipe below and follow the few steps to make it a lovey celebration cake!
For the Cake
250g Self Raising Flour
50g Cocoa Powder
50g Drinking Chocolate
100g Ground Almonds
250g Caster Sugar
250g Butter (room temperature)
For the Icing
340g Icing Sugar
60g Cocoa Powder
Large bag of Smarties
Some Mini Eggs
any other little decorations you fancy – some edible glitter always looks good sprinkled over the top too.
1. Preheat oven to 170°C/ about 155 for fan oven / 325°F/Gas 3. Grease and line two round or square sandwich tins.
2. Sieve the flour, cocoa powder and drinking chocolate into your mixing bowl
3. Add the ground almonds, then all the other ingredients. This is the only cake I’ve really made that you just bung it all in like that and it was a bit strange, but all worked out ok 🙂
4. Beat for about 2 to 3 minutes until the mixture is nice and smooth. Pour it into the two tins, dividing it as evenly as possible.
5. Bake for about 40 minutes until the tops are firm to touch. Leave the cake to cool completely before icing – if you have the time to leave it for about 2 hours perfect.
For the icing I just make a standard chocolate buttercream. Try to have your butter at room temperature when making buttercream. It’s so so much easier to make it when it’s softer.
1. In a large mixing bowl, sieve the icing sugar into the butter a bit at a time and beat them together like crazy. You could also use an electric whisk but be sure to throw a tea towel over the bowl if you are as icing sugar goes EVERYWHERE with an electric whisk.
2. Add a splash of milk if you need to. Then sieve in the cocoa powder and beat well again.
3. Take your first layer of cake and splodge a chunk of buttercream on top then spread it around with a knife – doesn’t have to look neat or anything. Then place he second cake on top. I usually try to use the flatter topped one for the top layer…..one ALWAYS comes out with a more domed top so I tend to chop off the dome part and use that for the bottom layer then use the naturally flatter one for the top.
4. With the rest of your icing again plop a big blob on top and spread it around and then using a knife or pallet knife if you have one (I don’t!) spread the icing around the sides and neaten it up as much as possible.
5. So next up is the fingers. I usually use 2.5 packs approx. of the standard pack. Make sure you are putting them on while the buttercream is still soft so they have something to stick to, and hopefully your buttercream is a nice and thick layer. Arrange the fingers all the way around the cake.
6. The topping is totally up to you. Sometimes I use just Smarties, sometimes I add Mini Eggs, sometimes I throw on some little stars and moons from Dr. Oetker – whatever you fancy. Try to completely cover the top as it looks better.
To finish it off try to find a nice bit of ribbon to wrap around it and serve on a cake board:
I like using the chocolate fingers as a surround for cakes. One other that I did was this footy pitch…. although I can’t take credit for the little men on top, they were purchased online!
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