Trick or treat chocolate cake - recipe
-
Prepare
-
Serves
10 -
Cook
-
Skill
Easy
Ingredients
For the cake
- 260 g Butter (unsalted)
- 260 g Unrefined dark muscovado sugar
- 5 Egg(s) (free range)
- 260 g Self-raising white flour
- 2½ tsp Baking powder
- 8 tbsp Water (boiling)
- 60 g Cocoa powder
For the buttercream
- 500 g Icing sugar sifted
- 75 g Cocoa powder
- 300 g Butter (unsalted)
- 2 tbsp Milk
For the filling
- 200 g Chocolate sweets (m&m's or smarties)
Find similar in:
-
1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line three 8” circular cake tins.
-
2
Cream together the butter and sugar until light and fluffy.
For this step you'll need:
- 260g Butter (unsalted)
- 260g Unrefined dark muscovado sugar
-
3
Gradually add the eggs one by one, mixing in between.
For this step you'll need:
- 5 Egg(s) (free range)
-
4
Sift in the flour and baking powder and fold in.
For this step you'll need:
- 260g Self-raising white flour
- 2½tsp Baking powder
-
5
In a separate small bowl mix together the cocoa powder and boiling water to a paste then add to the mixture, stirring to combine.
For this step you'll need:
- 75g Cocoa powder
- 8 tbsp Water (boiling)
-
6
Once fully combined, carefully pour into the 3 prepared tins in equal measures.
-
7
Bake the sponges in the oven for 25-30 minutes or until a skewer comes out clean when inserted in the centre of the cake.
-
8
Once baked, leave the sponges to cool on a wire rack.
-
9
Once fully cooled, carefully cut out a large circle from the centre of two of the sponges using a pastry cutter, these will become the bottom and middle sponges.
-
10
Place the bottom base on a cake board or cake stand that you want to present your cake on (it will be difficult to move once filled).
-
11
Beat together the icing sugar, cocoa powder and butter to make your buttercream (you may need to add a splash of milk to loosen up).
For this step you'll need:
- 500g Icing sugar sifted
- 75g Cocoa powder
- 300g Butter (unsalted)
-
12
Spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top.
-
13
Fill the hole in the centre with your chocolate sweets.
For this step you'll need:
- 200g Chocolate sweets (m&m's or smarties)
-
14
Spread a thin layer of buttercream on the top of the sponge and place the remaining sponge layer without the hole on top to seal in the sweets.
-
15
With the remaining buttercream spread generously on the outside of the cake (or pipe if preferred).
-
16
Decorate with chocolate sprinkles and serve.