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Chocolate Showstopper Cake

14 Reviews

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.

45Total Time
20Prep Time
25Bake Time
10Serves
A little effort

Method

  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.

Ingredients

  • For the Sponge

    • 3 Egg(s) (free range) (large)
    • 175g Self-raising white flour
    • 175g Silver Spoon Caster Sugar
    • 175g Butter (unsalted) (softened)
    • 1 1/2 tsp Baking powder
    • 40g Cocoa powder
    • 4 tsp Water (boiling)
  • For the Buttercream

    • 140g Butter (unsalted) (softened)
    • 250g Silver Spoon Icing Sugar
    • 50g Cocoa powder
    • 2 tbsp Milk (whole)
  • For the Decoration

    • 2 Chocolate finger biscuits (packs of)
    • 279g Maltesers
    • 375g Chocolate sweets (m&m's)
    • 100g Milk chocolate

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