The base of the cake is a simple chocolate sponge cake which we've decorated with Smarties. Smarties are really easy to stick onto the cake because we've included a little golden syrup into the icing mixture. The smarties stick really well and don't bleed on the icing. Don't worry if you haven't got any Smarties, you can always use M&amp;Ms or Skittles, just use your imagination. Lining up the Smarites in a uniform way across the cake makes for a lovely rainbow effect.

Vegetarian

Easy

Cocoa powder

Boiling water

Bicarbonate of soda

Eggs

Billington's

What is Dark Muscovado Sugar? We believe this to be world’s finest dark brown soft sugar. With its au natural deep brown colour and rich toffee flavour notes, this sugar will add an undeniably delicious taste to all sorts of bakes and dishes.
The perfect partner with chocolate, this sugar will help craft game-changing brownies and chocolate cakes. Mouth-watering BBQ sauces, marinades and chutneys. Purely irresistible caramel sauce and fudge. A must-have baking ingredient for next level baking.

Billington's Unrefined Dark Muscovado Sugar

Sunflower oil

Nielsen-Massey

Nielsen-Massey Vanilla Extract - the secret ingredient to guarantee that every bake has the x-factor. A drop here, a dash there, this Vanilla Extract is bursting with all the flavour and aroma of vanilla pods.
A showstopper on its own or the perfect partner to compliment other ingredients or flavours vanilla is the ultimate flavour enhancer. Savoury or sweet. Cake, cupcakes, buttercream and indulgent treats, this is a must-have ingredient in your kitchen.
What is the difference between vanilla extract and vanilla essence? Well, this extract is derived solely from hand-picked vanilla pods sourced from the finest growing regions of Mexico, Tahiti and Madagascar and entered in a cold extraction process extracting the vanilla from pod, preserving of 300 flavour compounds. For that reason, we always recommend extract instead of the more artificial Vanilla essence to achieve the scrummiest of flavours.

Nielsen-Massey Vanilla Extract

Allinson's

Arguably one of the most important ingredients when baking. The humble Self Raising Flour.
We love Allinson’s because it is expertly milled from British wheat. This type of flour is great for all bakes from 3 tiered cakes to a tray full of freshly baked cookies, producing light and airy texture every time.

Allinson's Self-Raising White Flour

For the Cake

Unsalted butter (softened)

Silver Spoon

Silver Spoon Golden Syrup

Are you even baking if your kitchen isn’t covered in icing sugar? A staple ingredient for all baking when whipping up deliciousness.
We love Silver Spoon Icing Sugar as it is the only sugar homegrown in the East of England using sugar beets.
This fine, refined white icing sugar, helps blend the fluffiest of buttercream icing to top your cupcakes and fill your Victoria Sponges.&nbsp;
It is so versatile that with this tiniest touch of water it can transform into to smooth velvety icing to flood ice your biscuits or drizzle over your cakes. With its crisp white finish, it is the perfect blank canvas to colour, flavour and personalise to suit your individual baking style.

Silver Spoon Icing Sugar

Chocolate decorations (approx 8 tubes)

For the Decoration

Looking for a quick and simple Birthday Cake? Our Chocolate Smarties Cake is the one for you. It only takes just over an hour to make and serves twenty excited party goers

Chocolate Smarties Cake Recipe

Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Grease and line a 20cm square baking tin.

Mix the cocoa with the boiling water. Stir in the bicarbonate of soda and set aside to cool.

Whisk the eggs, sugar, oil and vanilla in a mixing bowl until blended. Fold in the flour and the cocoa mixture until smooth.

Whisk the eggs, sugar, oil and vanilla in...

Pour into the tin and bake for 40 minutes until risen and firm to the touch. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.

For the icing, melt the butter and golden syrup together with 1 tbsp water. Beat in the icing sugar, to make a smooth icing. Add a little extra boiling water if needed. Spread over top and sides of the cool cake.

Decorate the top and sides with a pattern of Smarties and leave to set.

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I just have a question before I cook: Can I use honey instead of golden syrup? please reply (URGENT!!!!)

Honey is a suitable substitution for golden syrup.&nbsp;
Happy Baking!

Oh and the icing is like actual fudge that’s impossible to spread. I thinned it out milk and it worked okay but impossible to spread otherwise.

Hmmm… so I’ve made this recipe a few times now. It’s a lovely moist chocolate cake that’s easy to make. However, the dark muscavado is really lumpy and those lumps don’t disperse, even during cooking. The lumps sunk to the bottom of the cake and left big holes. Also, add the flour in slowly, whisking it in as you go, not in all at once otherwise you’ll get lumps that don’t disperse and remain. 

Make sure you mix the bicarbonate, cocoa and water mixture in a large bowl or jug because it expands, a lot!

Hi, sorry to hear about your challenges with the sugar. Due to the natural molasses content in the Dark Muscovado sometimes it can become solid in the pack or have clumps when you come to baking. A quick tip that might help (and means you still get the delicious rich flavour using this sugar) is to soften your sugar in the microwave or oven. A couple of quick bursts (a few seconds) with the sugar in a microwavable bowl&nbsp; covered in a damp kitchen towel the sugar will soften it and it will then be much easier to bake with.&nbsp;

Really good results.I got a rich,chocolate skittle cake! 
Really surprising results.

Chocolate Smarties Cake

About the bake

Method

Step 1

Step 2

Step 3

Whisk the eggs, sugar, oil and vanilla in...

Step 4

Step 5

Step 6

Ingredients

For the Cake

For the Decoration

Utensils

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