Based on my Mother’s traditional chocolate cake recipe, I’ve added some additional ingredients to give this cake the wow factor! Made up of a moist chocolate sponge, it is then covered in a rich, creamy ganache, topped with my favourite party treats and encased within everyone’s favourite biscuit.
This won me several gold stars from my boyfriend’s parents, but I have now set the bar pretty high when it comes to making his other birthday cakes! Super easy to make, this is perfect for any chocolate lover.
- 225g self raising flour, sifted
- 225g caster sugar
- 225g baking butter, at room temp
- 75g cocoa powder
- 4 eggs
- 2 tbsp of milk
Chocolate Ganache (for the icing and filling) – a chocolate butter cream works just as well:
- 284ml double cream
- 200g dark chocolate (chopped into small squares)
- Preheat the oven to 180 degrees C and line two 20cm cake tins. Take your sugar and butter and place into a mixing bowl and begin to cream together. Add your eggs and combine
- Take your sifted flour and gradually add to the cake mixture, mixing as you go. Once all are combined, mix in the cocoa powder and 2 tbsps of milk
- Divide the cake mixture between the two cake tins and bake in the oven for 25 minutes or until the cakes have risen and your cake test needle (or sharp knife) comes out clean
- Leave the cakes to cool on a metal wire rack and begin to make your ganache. Firstly, break the chocolate into small squares and place into a bowl and set aside. Then, pour the double cream into a pan and place on a low heat until it is about to boil. Take off the heat, and pour over the chocolate, mixing until the chocolate is completely melted and you get a glossy liquid mixture. Leave to cool for 5-10 minutes.
- Remove the cakes from the lining paper and invert one cake layer onto a plate. Spread a thin layer of the ganache onto the cake and then place the other layer on top. Once the ganache has become slightly thicker, smooth the remains on top, and around the cake with a palette knife so you’re ready for the fun part!
- Decorate your cake by pressing milk and white chocolate fingers around the cake, about 2cm apart. The icing will act like some sort of cement and keep the fingers in place. Once complete, give your cake some added colour by covering the top in Smarties, M&M’s or another chocolate treat of your choice.
- Tie a bow around the middle of the cake to secure, and await the chorus of cheers, gasps and excitable squeals. Now go celebrate!