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Chocolate Showstopper Cake

Published: Updated:

17 Reviews

Total Time
Prep Time
Bake Time
Serves 10
Serves 10
A little effort

About the bake

This awesome anti-gravity cake is a real show stopper to wow your friends and family with, it would also make an impressive celebration cake. A simple chocolate sponge filled and coated with a rich chocolate buttercream and decorated with chocolate fingers and your sweets of choice, this would be great for a true chocoholic. You will need x2 cake dowels to create the anti-gravity effect. These are available for purchase from most cake stores or online suppliers.

15 ingredients13 steps


    1. Step 1

      Preheat the oven to 180°C (160°C, Gas Mark 4) Prepare two 8" sandwich tins. Remember you will need two cake dowels for the decoration part of this cake.

    2. Step 2

      In a bowl beat together the softened butter, sugar, eggs, flour and baking powder until it creates a smooth batter.

    3. Step 3

      In a separate bowl, stir together the cocoa powder and boiling water until it forms a paste, then add it into the cake batter and stir until fully incorporated.

    4. Step 4

      Pour the mixture into baking tins and bake into the oven fro 20-25 minutes.

    5. Step 5

      Leave to cool fully before decorating.

    6. Step 6

      To prepare the buttercream, beat together the butter, icing sugar and cocoa powder until smooth.

    7. Step 7

      Once the cake is fully cooled, spread a layer of buttercream on top of the one of the sponges and sandwich the cakes together.

    8. Step 8

      Carefully spread a thin layer of buttercream around the outer rim of the cake and top as this will hold the decorations in place.

    9. Step 9

      Position each chocolate finger around the outer rim of the cake, leaving a gap at the front to position the sweets.

    10. Step 10

      Melt some of the chocolate and dip about a third of the cake dowel into it. Position the cake dowel to the left of the cake and insert the chocolate coated end into the sponge.

    11. Step 11

      Repeat this process with another dowel to the right hand side of the cake.

    12. Step 12

      Stick a row of malteasers and M&M's to the buttercream down the centre of the cake and begin to fill in the sweets on the top of the cake.

    13. Step 13

      Apply melted chocolate to a small area of the cake board in front of the cake to secure some sweets in place. Then begin to apply melted chocolate to the dowels and attach sweets. You can leave a gap at the top as this will be covered by the sweet packet.


    • For the Sponge

      • 3Egg(s) (free range) (large) 
      • 175gAllinson's Self Raising Flour 
      • 175gSilver Spoon Caster Sugar 
      • 175gButter (unsalted) (softened) 
      • 1 1/2 tspBaking powder 
      • 40gCocoa powder 
      • 4 tspWater (boiling) 
    • For the Buttercream

      • 140gButter (unsalted) (softened) 
      • 250gSilver Spoon Icing Sugar 
      • 50gCocoa powder 
      • 2 tbspMilk (whole) 
    • For the Decoration

      • 2Chocolate finger biscuits (packs of) 
      • 279gMaltesers 
      • 375gChocolate sweets (m&m's) 
      • 100gMilk chocolate 

    17 Baker Ratings

    Light moist cake but barely any depth to it- approx 1.5cm per layer. Had to make another whole different cake to layer ontop!!

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    Absolutely amazing I make it every birthday and every celebration recipe was very clear and easy to follow

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