Chocolate, chocolate and more chocolate! This cake couldn’t possibly get any more chocolatey if I tried, made up of chocolate cake, filled with chocolate buttercream topped with more chocolate! For my sister-in-law (Cousins Wife) I decide to make a chocolate explosion cake and from what I gather there was nothing left of the cake by the end of the night.
This is such a simple easy cake, as my Kenwood Kitchen Chef oven does all the hard work of beating the batter and frosting, with me left to just put it together. There is no fondant icing so no kneading for hours just to get the desired colour or piping pretty flowers on a cake.
I decided to use Rolos, Buttons, Fingers and Areos as they were readily available and on sale at Tescos. You could get even more creative and use Maltesers for an extra crunch or even use Kitkats around the sides.
8oz Caster Sugar
10oz Self Raising Flour
1.5oz Cocoa Powder
2 Tsp Baking Powder
4 Tbsp Milk
1 Tsp Vanilla
600g Icing Sugar
3 Tbsp Cocoa Powder
3 Boxes Cadburys Chocolate Fingers
1 Grab bag of Rolos
1 Grab bag of Areo Bubbles
1 Grab bag of Milk Chocolate Buttons
Using all the one method add the margarine, eggs, flour, cocoa, milk, caster sugar, vanilla and baking powder to a large mixing bowl.
Beat together on medium to high speed for about 2 minutes.
Grease and flour 3 standard cake tins then pour the cake batter evenly to the tins, spread into the sides. Bake the cakes at 170c for about 20-25 minutes until the cake is fully baked.
In a mixing bowl add the icing sugar, soften butter and cocoa and beat together until light and soft peaks. If the mixture is still a little runny then add additional icing sugar, if it’s too stiff add a few drops of milk. Add the chocolate buttercream to an icing bag and evenly pipe between the layers of the cake.
Cover the entire cake in butter cream and stick chocolate fingers around the sides of the cake.
Add chocolate Buttons, Rolos, Areos on to the cake and enjoy!
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