Basic but Impressive · Cake Time · Party Food

Sweet Shop Chocolate Fudge Birthday Cake

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Ingredients (Makes one large cake, increase for additional layers)

For the Cake

75g cocoa powder, sifted

150g light brown sugar

2 tsp vanilla essence

375ml boiling water

200g butter, plus extra for greasing

225g caster sugar

3 large eggs

335g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

 

For the Icing

200ml double cream

350g butter

450g dark chocolate

300g icing sugar

 

For the Decoration

1 packs mini eggs

2 packs chocolate fingers

2 packs maltesers

 

Method

  1. Heat the oven to 180 degrees. Grease and line two 20cm loose bottom cake tins with parchment paper
  2. Put the cocoa powder, light brown sugar, vanilla and boiling water in a small bowl and whisk until the sugar has dissolved. Set aside to cool
  3. In a large mixing bowl cream the butter and sugar together until pale and fluffy, then add the eggs, one at a time, mixing between each addition
  4. Sieve the flour, baking powder and bicarbonate together in a separate bowl
  5. Add the flour to the butter mixture in three batches, beating well between additions
  6. Fold in the chocolate mixture and then divide between the two lined tins
  7. Bake for 25-30 minutes until a skewer comes out clean
  8. Remove from the oven to cool for around five minutes before turning out onto a wire rack to cool fully
  9. To make the frosting, pour the cream into a pan and add the butter, heat whilst stirring until the butter has melted. Bring to just below the boil and remove from the heat. Add the chocolate (finely chopped) and whisk until smooth and glossy. Leave to cool slightly and then beat in the icing sugar, one large spoonful at a time. Mix until thick and glossy and ensure fully cooled
  10. Cover the top of one cooled cake with frosting (and optional raspberry jam) and then add the second cake on top. Cover the top and sides of the cake with icing and then line up chocolate fingers around the edge of the cake (use a ribbon to support the fingers if needed). Decorate the top of the cake with Malteser’s in concentric circles and you’re good to go!
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