Pick & mix chocolate and sweet cake
Prep time:Preparation and decorating
Skill level: Easy peasy
Costs: Cheap as chips
This bright and cheerful chocolate cake sprinkled with Smarties, Maltesers and mini marshmallows, not only looks spectacular, but is also super easy to make. This Willy Wonka-style chocolate sweet cake recipe serves 8, and takes 1 hour and 10 minutes to prepare and bake. Wrapped in chocolate fingers and topped with sweets, it doesn't get much naughtier than this!
- 125g butter at room temperature
- 175g golden caster sugar
- 175g dark muscovado
- 2 eggs, beaten
- 225g self-raising flour
- 60g cocoa
- ¼tsp bicarbonate of soda
- 300ml buttermilk
- 200g chocolate spread
- 28g packet and 138g packet milk chocolate fingers
- Selection of sweets – we used; white chocolate buttons, mini packets of Smarties, mini marshmallows, Maltesers, dolly mixtures and Love Hearts.
- 20cm round tin, greased and lined
- Heat the oven to 180°C. Put the butter, golden caster sugar and muscovado into a bowl and cream together with an electric mixer, until pale and fluffy. Add the eggs, one at a time, whisking well between each addition.
- Sieve the flour, cocoa and bicarbonate of soda into the mixture, then pour in the buttermilk. Stir together to create a smooth mixture.
- Spoon the cake mixture into the prepared tin. Bake for 45 mins, until risen, firm and shrinking away from the sides of the tin. Push a cocktail stick into the centre of the cake; if it comes out clean, the cake is ready. Cook for a little longer, if needed. Cool in the tin.
- Turn the cake out on to a cake stand. Cover the sides and top of it with the chocolate spread, using a palette knife.
- Press the chocolate fingers around the cake sides. Arrange 6 chocolate fingers on top of the cake to divide it into sections. Pile the different sweets into each section.