My Step Dad just turned 60 so I said that I would make him a birthday cake to celebrate this milestone birthday. Being a man who LOVES chocolate and cake, to make him a calorific laden cake was not hard to do!!!
I decided to make him a Malteser and Chocolate Finger decorated cake using a chocolate sponge which I added cola too making a light sponge, which I then covered in a cream cheese and chocolate spread frosting which I decided would be less sickly and rich than a regular chocolate buttercream.
So here is my recipe for a Malteser and Chocolate Finger cake
Serves 12
Ingredients
200g unsalted butter
200g caster sugar
100ml cola
175g self raising flour
50g cocoa powder
4 eggs
400g jar of chocolate spread
200g full fat cream cheese
2 boxes of milk chocolate fingers
2 boxes of white chocolate fingers
1 grab bag of Maltesers
Method
grease and line 2 x 9 inch cake tins
pre heat the oven to 180oC/160oC fan
melt the butter and cola in a saucepan over a low heat until melted
meanwhile place all the dry ingredients into a large mixing bowl
beat the eggs together and pour into the dry ingredients
add the butter and cola liquid to the bowl and combine until mixed
pour into the cake tins
(you may find, as i did, that you wont need all the batter so you can make 6 cupcakes with the leftover mixture)
place in the oven and cook for about 30 minutes until cooked through properly
allow to cool completely
Make your frosting by mixing together the cream cheese and chocolate spread
Once the sponges are completely cool, sandwich together with some of the chocolate frosting
Place onto your chosen cake plate and then coat the rest of the cake with the frosting (there will be some left which you can use to decorate the cupcakes with)
Then around the cake, add the chocolate fingers - white then milk, then white then milk etc... until you cover all of the circumference of the cake . (You wont use all of the second pack of each of the chocolate fingers)
Then add the Maltesers to the top of the cake going around in circles until you reach the centre
And that's it!
Mmmmmmmm - sooooo good :)
Ingredients
200g unsalted butter
200g caster sugar
100ml cola
175g self raising flour
50g cocoa powder
4 eggs
400g jar of chocolate spread
200g full fat cream cheese
2 boxes of milk chocolate fingers
2 boxes of white chocolate fingers
1 grab bag of Maltesers
Method
grease and line 2 x 9 inch cake tins
pre heat the oven to 180oC/160oC fan
melt the butter and cola in a saucepan over a low heat until melted
meanwhile place all the dry ingredients into a large mixing bowl
beat the eggs together and pour into the dry ingredients
add the butter and cola liquid to the bowl and combine until mixed
pour into the cake tins
(you may find, as i did, that you wont need all the batter so you can make 6 cupcakes with the leftover mixture)
place in the oven and cook for about 30 minutes until cooked through properly
allow to cool completely
Make your frosting by mixing together the cream cheese and chocolate spread
Once the sponges are completely cool, sandwich together with some of the chocolate frosting
Place onto your chosen cake plate and then coat the rest of the cake with the frosting (there will be some left which you can use to decorate the cupcakes with)
Then around the cake, add the chocolate fingers - white then milk, then white then milk etc... until you cover all of the circumference of the cake . (You wont use all of the second pack of each of the chocolate fingers)
Then add the Maltesers to the top of the cake going around in circles until you reach the centre
And that's it!
Mmmmmmmm - sooooo good :)