Chocoholic Chocolate Cake
- Preparation and cooking time
- Prep:
- Cook:
- Decorating
- More effort
- Serves 8
Ingredients
FOR THE CAKE...
- 300g / 10oz Caster Sugar
- 300g / 10oz Margarine
- 300g / 10oz Self-Raising Flour
- 6 Eggs
- 1 1/2 tsp. Baking Powder
- 5 tsp. Cocoa Powder
- Drop of Milk
FOR THE TOPPING...
- 300g / 10oz Caster Sugar
- 300g / 10oz Margarine
- 300g / 10oz Self-Raising Flour
- 6 Eggs
- 1 1/2 tsp. Baking Powder
- 5 tsp. Cocoa Powder
- Drop of Milk
- 450g Tub of Betty Crocker Chocolate butter cream style spread
- 2 packs of Chocolate Fingers
- 155g pack of M&M'S
- 2 Twirls (or similar)
- 2 Chocolate bars (of your choice)
- Ribbon for the sides (optional)
Method
- STEP 1Heat oven to 200C/fan 180C/gas 6. Greece two 20cm sandwich tins and line with non-stick baking paper. In a large bowl (or mixer), beat all the cake ingredients together until you have a smooth, soft batter.
- STEP 2Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 25-30 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- STEP 3Once completely cold, stick your bottom cake down to the cake mat and add a layer of the chocolate spread. Then sandwich together the other cake.
- STEP 4Completely smother your entire cake with the chocolate spread, next layer the chocolate fingers round the outside of the cake at an angle. Now all you need to do is decorate the top of your cake how you like. See our cake for ideas, or just be creative.
