Just imagine the delight on your guests face when you take your first slice into this delicious chocolate cake, bursting with smarties - or whatever you fancy stuffing inside! Reece's pieces? M&M's? Skittles? You can make this Chocolate Surprise Cake exactly how you like it!
12 ingredients16 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Cake
260gUnsalted butter (softened)
260gBillington's Unrefined Dark Muscovado Sugar
5Free range medium eggs
260gAllinson's Self-Raising White Flour
2.5 tspBaking powder
8 tbspBoiling water
60gCocoa powder
For the Buttercream
500gSilver Spoon Icing Sugar
40gCocoa powder
300gUnsalted butter (softened)
2 tbspMilk
For the Filling
200gChocolate sweets (smarties or m&ms)
Utensils
3x baking tin 8in
Nutritional information per 150g serving
Energy 709cal
Fat 39g
of which Saturates 24g
Carbohydrates 79g
of which Sugars 64g
Protein 7.4g
Salt 0.57g
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line three 8” circular cake tins.
Step 2
Cream together the butter and sugar until light and fluffy.
Step 3
Gradually add the eggs one by one, mixing in between.
Step 4
Sift in the flour and baking powder and fold in.
Step 5
In a separate small bowl mix together the cocoa powder and boiling water to a paste then add to the mixture, stirring to combine.
Step 6
Once fully combined, carefully pour into the 3 prepared tins in equal measures.
Step 7
Bake the sponges in the oven for 25-30 minutes or until a skewer comes out clean when inserted in the centre of the cake.
Step 8
Once baked, leave the sponges to cool on a wire rack.
Step 9
Once fully cooled, carefully cut out a large circle from the centre of two of the sponges using a pastry cutter, these will become the bottom and middle sponges.
Step 10
Place the bottom base on a cake board or cake stand that you want to present your cake on (it will be difficult to move once filled).
Step 11
Beat together the icing sugar, cocoa powder and butter to make your buttercream (you may need to add a splash of milk to loosen up).
Step 12
Spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top.
Step 13
Fill the hole in the centre with your chocolate sweets.
Step 14
Spread a thin layer of buttercream on the top of the sponge and place the remaining sponge layer without the hole on top to seal in the sweets.
Step 15
With the remaining buttercream spread generously on the outside of the cake (or pipe if preferred).
