Delicious chocolate sponge with a creamy chocolate buttercream, decorated with chocolate fingers and mini eggs. Really simple to make and decorate, but sure to impress. A real Easter showstopper!
Last post I told you about how I was about to run the Reading Half Marathon. This post I’m very happy to report that I did it! Yay! Today I’m a little sore, but not completely broken, and I’m still walking, although not very gracefully!
I finished in 2 hours 48 minutes, not a stella time but, being a terrible runner and a general physical activity phobic, I’m very proud to have got around. It was a gloriously sunny spring day in Reading, I’ve come away with a very red sunburnt face, and an absolutely fantastic medal, to prove I did it!
The crowds were incredible. Nearly all the way around the 13.1 miles the streets were lined with people cheering, clapping and calling out our names. Its amazing what a boost it is to hear people calling out how well you’re doing, and shouting at you to keep going. When you feel like stopping, or taking a very slow walking break, it gives you the extra strength to run just a little bit further. Little children held their hands out to high five the runners, and some exceptionally wonderful people were handing out jelly beans and haribo!
What’s even better, is that we’ve raised nearly £800 for King’s Sierra Leone Partnership and their work to fight the Ebola crisis! HUGE thank yous to everyone who sponsored us!
To celebrate, naturally, there is cake.
This is a real Easter showstopper cake. It would make a wonderful centre piece to your Easter Sunday table. It’s packed with chocolate, and decorated with the pretty pastel colours of Spring.
The best thing about this cake is how deceptively simple it actually is. The sponge recipe is a basic one, easy to bake, and perfect for making with children. The chocolate buttercream is again, really simple. Margarine, icing sugar, cocoa powder, vanilla extract. No fancy ingredients, no complicated techniques. The decorations look like you’ve spent a long time on it, but actually are so simple. Its a great cake for beginner baker, the decorations hide any mistakes beautifully. Cakes layers not quite even? Doesn’t matter at all. Can’t get your buttercream smooth? Not a problem, you won’t see it.
The layer of fingers and mini eggs help to keep the cake deliciously moist inside. This makes it the perfect cake to make a day or two in advance. Perfect if you’re entertaining over Easter!
I’ve used margarine instead of butter in the buttercream. You need to look for the solid blocks of margarine. I used this one from stork. I learnt at a buttercream class last week, that margarine makes up a really tasty buttercream, and its cheaper than buying butter!
It’s the type of cake everyone gets excited about. For me it reminds me of childhood Easters, all those little eggs are like the ones we hunted around the garden for. Swap the mini eggs for smarties and it would be a perfect children’s birthday cake, just right for the sort of childhood parties where you ate a few too many chocolate fingers. So deliciously moreish and hard to resist.
All tied up with a ribbon, its the perfect cake to celebrate Easter, and celebrate Spring.
What Easter bakes are you planning this year? I’d love to see what you’re up to in the kitchen!
– The chocolate fingers will only stick if you put them straight into the fresh buttercream, don’t be tempted to start decorating the cake if you don’t have time to finish it.
– The amount of chocolate fingers you need adds up to about 1 and a quarter packs of each type of fingers. If you wanted to save a little, you could buy two packs of one type, and one of the other and alternate your colours accordingly. This would give you enough to get right around the cake.
– you can use any ribbon you like to decorate the cake. You could skip it off if you haven’t got one to hand, but it does help to keep all the chocolate fingers in place on the cake, especially if you’ve got to transport it. I used just under a metre of ribbon to have plenty of excess to tie the bow with.
- -- for the cake
- 225g butter, softened to room temperature
- 225g golden caster sugar
- 225g self raising flour
- 4 large eggs
- 2 teaspoons vanilla extract
- 85g cocoa powder
- 100ml milk
- -- for the buttercream
- 250g solid margarine block
- 400g icing sugar, sifted
- 50g cocoa powder, sifted
- 1 teaspoon vanilla extract
- --- to decorate
- 200g Cadbury milk chocolate fingers
- 200g Cadbury white chocolate fingers
- 300g Cadbury mini eggs
- 1 meter of ribbon, to decorate
- Preheat the oven to 180C / 160C fan / 350F.
- Grease and line 2 x 20cm cake tins.
- Cream together the butter and caster sugar until light and pale. Add half the flour and two of the eggs, beat to combine. Repeat with the remaining butter and eggs.
- Stir in the vanilla extract, cocoa powder and milk until the cocoa powder is evenly distributed through out the batter.
- Divide the mixture evenly between the prepared cake tins. Bake in the oven for 20 - 25 minutes, until the cakes are risen, and an inserted cake skewer comes out clean. Turn out onto a wire rack and cool completely.
- While the cakes cool, make the buttercream. Beat the margarine until smooth and creamy. Add in the sifted icing sugar, cocoa powder, and vanilla extract and beat until combined.
- Assemble your cakes. Level off the tops of your cakes if they have domed. Place one layer of the cake on a plate or stand, and top with half of the buttercream. Spread thickly over the cake, then press the other cake layer on top. The buttercream will probably start to squeeze out of the sides, this is fine.
- Using the remainder of the buttercream, cover the top and sides of the cake. Don't worry about being too neat, you won't see it in the finished cake.
- Press the chocolate fingers around the outside of the cake, alternating white and milk chocolate.
- Tie the ribbon around the cake. This finishes off the cake, but also helps to ensure the fingers stay stuck as the buttercream dries.
- Cover the top of the cake with mini eggs.