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Hedgehog cake

Hedgehog cake

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(12 ratings)

Prep: 1 hr, 30 mins Cook: 1 hr

Easy

Serves 12 - 16
A celebration cake with a touch of woodland style, this chocolate cake is decorated with edible spikes, buttercream and chocolate details

Nutrition and extra info

  • Freeze sponges only

Nutrition Per serving (16)

  • kcalories478
  • fat27.7g
  • saturates16.9g
  • carbs53.5g
  • sugars45.1g
  • fibre1.6g
  • protein4.5g
  • salt0.3g
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Ingredients

  • 150g unsalted butter, plus extra for greasing
  • 150g plain chocolate, broken into pieces
  • 150g plain flour
  • ½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 200g light muscovado sugar
  • 2 large egg
  • 150g soured cream
  • 1 tsp vanilla extract

For the icing and decoration

  • 2 tbsp cocoa powder
  • 2 tbsp hot water
  • 150g unsalted butter, softened
  • 300g icing sugar, sieved
  • 2 x 134g boxes chocolate Flake bars
  • 2 chocolate chip
  • 2 gold or silver ball
  • 1 round chocolate

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Method

  1. Heat the oven to 160C/140C fan/gas 3. Grease and base line a 1 litre heatproof glass pudding basin and a 450g loaf tin with baking parchment.

  2. Put the butter and chocolate into a saucepan and melt over a low heat, stirring. When the chocolate has all melted remove from the heat.

  3. In a large bowl mix together the flour, baking powder, bicarbonate of soda and muscovado sugar. In another bowl beat together the eggs, soured cream and vanilla extract. Pour the egg and chocolate mixtures into the flour and mix thoroughly together.

  4. Weigh 250g into the loaf tin, then spoon the rest of the mixture into the pudding basin.

  5. Cook both cakes side by side in the oven. The loaf cake will cook in about 30 mins and the basin cake in about 1 hour. Take the loaf cake out of the oven and close the oven door quickly so as not to allow the heat out. Test with a skewer inserted into the centre, it should come out clean. If not return to the oven for another five mins. Repeat with the basin cake after about another half an hour. Once each cake is cooked, allow to cool completely before turning out.

  6. To make the icing, mix together the cocoa and water to make a smooth paste. Beat the butter until soft and gradually beat in the icing sugar. Add the cocoa paste and beat until smooth.

  7. To assemble the cake, trim the top of the basin cake so it is flat. Turn cut side down onto a board and cut in half vertically. Spread a little butter icing on each of the flat bases and sandwich these two buttercreamed surfaces together to make a rugby ball shape for the hedgehog body. Place onto a 30cm cake board or wooden board. Cut the loaf cake in half vertically. Take one half and trim the short end to a v shape to make the pointy head. Use a little icing to attach to the body. Cut pieces from the remaining loaf cake to fill any gaps. Cover the whole cake in butter icing.

  8. Cut the flake bars into pieces ranging from 2.5cm to 5cm. The spikes do not have to be regular or even in shape. Starting at the front push the spikes into the body of the hedgehog at a slight angle. Start with the small pieces gradually using larger ones as you go towards the back. Press a round chocolate into the tip of the head to represent the nose and use chocolate chips for the eyes. Using a tiny bit of butter icing attach sliver or gold balls to the eyes.

  9. The cake is best made the day before cutting and icing and will keep well for 3–4 days.

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Comments, questions and tips

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Comments (8)

jhonclark's picture

Mock Strawberry Shortcake Serves:depends on serving size,10
CarbsPerServing:Unsure-count carbs in strawberies and pudding
Prep Time:15 min Effort:Easy
Ingredients:
1-2 Boxes SF FF Vanilla Pudding mix
Frozen, No sugar added whole strawberries
Heavy whipping cream
1 Can of real whipped cream
4-5 packets of splenda
water

How to Prepare:
Thaw strawberries. Put in sealable bowl with a little water and
splenda to taste. Shake well to mix water with juice of
strawberries. refrigerate for at least 1/2 hour. Empty dry pudding
into bowl. slowly add whiiping cream while beating with electric
mixer. Keep adding until pudding is the consistency of thick
custard. Refrigerate until ready to use.Add some pudding/custard in
bowl and top with strawberries. Top straberries with whipped cream
and spoon a little juice from strawberries over whole dessert.This
soooooo yummy and rich. It is a family low carb favorite. - http://www.weightlosseasy.tips/desserts.html

Jannah marie's picture
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I found this cake very easy to make except for the decoration. I underestimated how difficult it would be to cut & stick very crumbly flakes into the cake! The final result is not too bad considering but I would suggest finding something else to use for the spikes. Make life easier for yourself :-) Lovely tasting cake, icing is a bit sweet for me but kids loved it.

georgieroseT's picture

I enjoyed making this and my six-year-old daughter loved it: probably because of all the chocolate involved! I used about four four-packs of flake bars. I also used currants for the eyes and a raisin for the mouth and they looked fine. Really yum, but be careful it's rich.

trinaz's picture

is this suitable for vegtarians?
may hafta report this to the rspca....

Daisy@Cheaperseeker's picture

Looks a bit complicated but nice.Someone highly recommend ,so I decided to make it .

cakemachine's picture
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I enjoyed making this cake and the baking times work fine if using a fan forced oven. The assembly was a bit tricky and I underestimated how much Flake you actually need but it's a delicious cake, much enjoyed by adults too. People commented on the delicious icing too. I highly recommend it..... just need to find room for the candles!

babyblade's picture

Made this last night and so pleased with the result - don't bother with baking the mix in the loaf tin - just bake the whole lot in the pudding basin and buy yourself a chocolate muffin to sculpt the face - my round cake sank because I opened the oven to remove the loaf tin (hence 4 stars and not the full 5).
Used choc buttons for the spines rather than flake because cutting up flakes is really awkward. White choc buttons for the eyes with a little blob of black writing icing gives more character than the silver balls. Can't wait to eat it now + see what the birthday girl thinks :-)

Lucym's picture

Just done this for daughter's 8th birthday cake - delicious, and quite straightforward, birthday girl very pleased. Chose to use 2/3 good quality milk chocolate (Green & Blacks) and 1/3 dark chocolate as thought it would too rich for your average kid with just the dark - was very nice! Found that both loaf and basin cakes needed far longer than times given - loaf needed 40-45 mins, basin needed 1 hr 20 min. Might be my oven? But I don't make cakes often enough to know. Other recipes for basin cakes online appear to use a higher temp. Anyway, I didn't bother with cutting the basin vertically and rearranging etc, just trimmed off the crispy top, sliced horizontally and sandwiched with buttercream like a normal cake, cut the loaf in half and sandwiched that too, carved the nose and used icing to stick everything together and cover, chocolate buttons for nose and eyes, white choc drops for eyes as well, used spare cake to add some paws and added a flake tail. Need a sharp knife to cut up flakes.

Questions (4)

spoonnewell's picture

What size pudding bowl do you bake the cake in pls? It doesn't say but sounds great apart from that. A real throwback to the 70s birthday party cakes.

ibcollins's picture

As I find buttercream icing too sweet will this recipe work with a chocolate ganache frosting?

coachman1's picture

where are the rest of the instuctions on how to cut and shape

goodfoodteam's picture

Hi there, thanks for getting in touch. Steps 7 and 8 should help you cut and shape the cake but please get in touch at goofdoodwebsite@bbc.com if you have any issues. Thanks, 

BBC Good Food team

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