Make with kids: Hearty Smartie chocolate cake
- 125g butter, at room temperature
- 175g golden caster sugar
- 175g light muscovado sugar
- 2 medium eggs
- 200g self-raising flour
- 60g cocoa powder
- 1 level tsp baking powder
- 250ml plain yogurt
- 300g golden icing sugar, sifted
- 2 level tbsp cocoa powder, sifted
- 15g butter
Want to get the kids in the kitchen? They'll love making this hearty Smartie chocolate cake - a simple sponge, topped with chocolate icing and Smarties.
Follow along with our step-by-step guide to see how it's done.
This cake will take 20 mins to bake plus cooling time and serves up to 12 people.
If your kids love Nutella swap the chocolate for Nutella instead for an extra naughty treat.
For this recipe you will need approximatly 90g of Smarties to cover the cake. You can try decorating with other sweets too like M&Ms, Maltesers and Skittles.
This cake recipe is perfect for beginners and is a great way to teach your kids all about measuring and they ingredients that are used in cakes.
- 2 x 20cm sandwich tins, buttered and the bases lined with baking paper
Step 1Put the butter into a bowl and stir with a wooden spoon to soften it. Add the caster and muscovado sugars and mix together with an electric mixer, until the mixture is pale and fluffy.
Crack the eggs into a small bowl. Tip them into the creamed mixture and mix again. Stir in the flour, cocoa powder, baking powder and yogurt. Mix together until smooth.
Step 2Spoon an equal amount of the mixture into the 2 lined tins. Bake for 20 mins, until the cakes are well risen and shrinking away from the edges of the tin. Wearing oven gloves, carefully remove the tins from the oven. Push a cocktail stick into the centre of the cake: if the stick comes out clean, it is cooked. If it's sticky, continue to cook the cakes for a few more minutes.
Flip the cakes over, out of their tins, on to a wire rack to cool. Leave for 30 mins to cool completely.
Step 3Sieve the icing sugar and cocoa powder into a bowl. Put the butter into a cup and pour 3-4tbsp hot water on to it. Stir to melt the butter. Pour into the icing sugar and stir together until smooth.
Spoon half of the icing on to one of the cakes and spread over the surface with a palette knife. Top with the other cake.