Gravity-defying sweetie cake

Gravity-defying sweetie cake

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(14 ratings)

Prep: 1 hr Cook: 35 mins plus cooling and setting

More effort

Serves 12
Anti-gravity cakes are this year's must-have trend for birthdays or parties - this stunning Smartie cake will delight kids and grown-ups alike

Nutrition and extra info

  • un-iced sponge only

Nutrition: per serving

  • kcal881
  • fat45g
  • saturates20g
  • carbs106g
  • sugars85g
  • fibre4g
  • protein9g
  • salt1.5g
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Ingredients

    For the chocolate sponges

    • 150ml vegetable oil, plus extra for greasing
    • 200g plain flour
    • 8 tbsp cocoa powder
    • 2 tsp baking powder
      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…

    • 1 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

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

    • 280g light brown soft sugar
    • 200ml buttermilk
    • 100ml strong coffee or espresso
    • 2 tsp vanilla extract
    • 2 large eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    To decorate

    • 2½ x 114g packs milk chocolate fingers
    • 8 tubes of Smarties, or other sweets

    For the chocolate fudge icing

    • 100g milk chocolate, chopped into small pieces, plus 50g/2oz for decorating
    • 200g slightly salted butter, softened
    • 400g icing sugar, seived
    • 4 tbsp cocoa powder
    • 2 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    You'll also need

    • 1 bendy straw
    • 2 wooden skewers
    • 1 paper bag or sweet packet (see tip)
    • sticky tape

    Method

    1. Heat oven to 180C/160C fan/gas 4. Grease and line two 20cm cake tins with baking parchment – if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Put the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.

    2. Measure the buttermilk, coffee, oil and vanilla in a jug. Add the egg and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool. These sponges can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.

    3. To make the chocolate fudge icing, put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn’t burn.) Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth. Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth.

    4. Use roughly half the icing to sandwich the cakes together on a cake stand or board. Use a palette knife to cover the entire cake with the remaining icing – don’t worry about being too neat. Use the chocolate fingers to cover the sides of the cakes – do this straight after icing as the icing will set after a while, and the chocolate fingers won’t stick.

    5. Melt the remaining 50g chocolate in the microwave or in a small bowl suspended over a pan of gently simmering water. Leave to cool until the chocolate is a spreadable consistency. You can speed this up by putting it in the fridge – just stir it every 5 mins or so to prevent the chocolate from setting.

    6. Push a skewer into the centre of the cake and slip the straw over the top – this will give it more stability. Push 1-2cm of the straw into the cake. Use a cutlery knife to spread a blob of chocolate onto a Smartie and, starting at the base, stick the Smarties to the straw. You will have to do this in stages to allow the chocolate to set a little before adding another layer of Smarties. Work your way up the straw until it’s completely covered. If the chocolate in your bowl becomes too firm, simply heat again until it is at the correct consistency. Stop when you reach the bend in the straw.

    7. Stick the remaining skewer into the top of the straw so that it pokes out at an angle. Place the paper bag on top – you may have to use a little sticky tape to hold it in place. If any of the straw is exposed, cover it with more Smarties.

    8. Tip the remaining Smarties on top of the cake to flood the surface. Will keep well stored in an airtight tin for 2 days.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    E_H
    19th May, 2016
    5.05
    I made a chocolate button version of this and it wowed everyone. Had not read the comments beforehand, so I had to dash out for the third pack of fingers in the middle of icing, but it was fine. I just used a chopstick - when I took it out to cut the cake, it was like a chocolate kebab! A really lovely cake.
    bikerbell
    10th May, 2016
    I made this cake without any decorations apart from the fudge icing (only needed half the ingredients for this and there was still plenty to fill and top the cake) The cake itself turned out really moist with a good strong chocolate flavour. I will definitely use this recipe again. Also I found that it kept really well and if anything, tasted better a day or two after baking.
    CailinLondon
    21st Apr, 2016
    5.05
    Great recipe! The cake is delicious and it the overall effect is impressive. The only fiddly bit was sticking the smarties to the straw.
    kateeastment
    11th Apr, 2016
    5.05
    Great recipe. Perfect for children's party and pretty easy. 2 packs of chocolate fingers wasn't enough to go all the way round - I had to dash out for a third pack half way through decorating.
    Joesyjo
    26th Mar, 2016
    5.05
    Best chocolate cake recipe ever! Easy to make and I received loads of compliments. I also used the same recipe to make cupcakes, decorated with smarties to go with the main cake. Using the cake recipe to make an Easter cake with mini eggs instead of smarties.
    ggk_94
    31st May, 2016
    Hi there, I'm looking to bake this cake but was a little confused by the 100ml coffee. Is this just 100ml water with coffee added? If so, how much coffee did you add? Thanks ☺️
    raven
    9th Dec, 2015
    5.05
    This has tastes lovely and has the WOW factor - my daughter and friends loved it. It is very rich though and would suggest that it serves 20 rather than 12 as with all the buttercream smarties and choc fingers you only need a small piece. Didn't take long to make, I used natural yoghurt instead of buttermilk, the cake is very soft and moist so needs careful handling. Took about one and a half hours to make in total and I used the smartie tube instead of a bag. If I made again I think I would halve the buttercream.
    bighungrystone
    4th Dec, 2015
    5.05
    This was easy to make and was utterly yummy. My daughter and her friends were blown away. I'd definitely make this again.
    katmam
    19th Oct, 2015
    Very delicious moist cake. Will use the chocolate cake recipe again even without the buttercream etc. I agree you need more choc fingers. It keeps well. I used semi skimmed milk with 1 tbs lemon juice instead of buttermilk, which was fine.
    Munchies41
    18th Oct, 2015
    5.05
    Love this cake! I've made it three times now and not only does it taste scrummy, it's certainly got the WOW factor! The only point I'd mention is that two packs of chocolate fingers isn't quite enough.

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    Hanjab
    17th Jun, 2016
    Im going to try and make this cake tomorrow for fathers day as it looks awesome. I'm confused about the coffee. As it's ml. Do you make a normal coffee and just add 100ml? Help please! :(
    ggk_94
    31st May, 2016
    Hi, The recipe says to add 100ml of coffee. Is that 100ml water with coffee added? If so does the water have to be hot or cold and how much coffee do you add to the water? I really want to make this for a birthday cake so would appreciate any help! Thank you ☺️
    ggk_94
    30th May, 2016
    Can't wait to try out this recipe tomorrow. Just a quick question (this may sound silly) it states to use 100ml coffee. Is this coffee mixed with water? If so how much coffee do you use with the 100ml of water. I would really appreciate some advice! Thank you.
    Ltaylor148
    15th May, 2016
    Can I make this cake as a vanilla sponge cake? My daughter hates chocolate cake.
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