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Hedgesaurus cake covered with chocolate curls and decorated with ice cream cones. Tried & Tested

Hedgeosaurus

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4.5 stars based on 2 ratings

Why not try making this Hedgeosaurus cake! It’s perfect for a child’s birthday and is so much fun to make and decorate.

Key Information

  • Prep:
  • Bake:
  • Serves:
  • Skill level:advanced

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Ingredients

For the cake

  • 100g 3½ oz Plain chocolate (70% cocoa)
  • 100g 3½ oz Butter (unsalted)
  • 250ml 8½ fl oz Milk
  • 1tbsp 1tbsp White wine vinegar
  • 15g ½ oz Cocoa powder sifted
  • 300g 10⅝ oz Self-raising white flour sifted (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Bicarbonate of soda sifted
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range)

For the buttercream

  • 100g 3½ oz Butter (unsalted)
  • 1tsp 1tsp Water boiling
  • 400g 14⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 50g 1⅞ oz Cocoa powder
  • 4tbsp 4tbsp Raspberry jam

For the decoration

  • 100g 3½ oz Chocolate curls
  • 15 15 Ice cream cornets

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease a 23cm round, deep cake tin and line with baking paper. Place one cupcake case in a cupcake tin.

  2. Classic mode Step 2

    Melt the chocolate with 50g of the butter. Remove from the heat and stir in the remaining butter.

    Ingredients for this step

    • 100g 3½ oz Plain chocolate (70% cocoa)
    • 100g 3½ oz Butter (unsalted)
  3. Classic mode Step 3

    Mix the milk and vinegar. Place the cocoa powder, flour, bicarbonate of soda, sugar and eggs in a bowl. Pour in the milk mixture and chocolate butter mixture. Beat until smooth.

    Ingredients for this step

    • 250ml 8½ fl oz Milk
    • 1tbsp 1tbsp White wine vinegar
    • 50g 1⅞ oz Cocoa powder
    • 300g 10⅝ oz Self-raising white flour sifted (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Bicarbonate of soda sifted
    • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2 2 Egg(s) (free range)
  4. Classic mode Step 4

    Place one heaped tbsp of the cake mixture in one cupcake case. Spread the remaining mixture into the cake tin. Bake the cupcake for 20-25 mins until just firm to the touch and bake the large cake for 50 minutes to 1 hour, until firm in the centre. Cool for 10 minutes, then turn out and cool completely.

  5. Classic mode Step 5

    To make the buttercream place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and cocoa and beat until smooth.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 1tsp 1tsp Water boiling
    • 400g 14⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 50g 1⅞ oz Cocoa powder
  6. Classic mode Step 6

    Cut the large cake in half across the diameter and sandwich the flat sides together with jam to make the body of the hedgeosaurus. Place the cake on the cake board with the cupcake at one end to make the head. Spread the butter cream all over the top and sides of the cake and the cupcake.

  7. Classic mode Step 7

    Coat the cake with chocolate curls.

    Ingredients for this step

    • 100g 3½ oz Chocolate curls
  8. Classic mode Step 8

    Place five whole ice cream cones down the back of the cake. Cut the pointed end off ten cornets and use them as horns on the head and as feet.

    Ingredients for this step

    • 15 15 Ice cream cornets