For the cake:
- 170g caster sugar
- 170g softened unsalted butter
- 170g self raising flour
- 2 tbsp good quality cocoa powder
- 3 eggs, beaten
For the butter cream:
- 255g icing sugar
- 125g butter
- 2 tbsp of cocoa powder
- Hot water
-2 packets of Cadbury's Chocolate Fingers
- One large packet of Maltesers + maybe a small bag too!
1) Pre-heat the oven to 180ºC/350ºF/Gas Mark 4.
2) Find yourself either 2 x 18cm or 20cm sandwich cake tins. It doesn't matter too much.
3) Lay your cake tins out on a piece of grease proof paper and with a pencil carefully draw around the tins. Cut the circles out with a pair of scissors. Use a bit of butter to grease the inside and the edges of the tin and then place the cutouts at the bottom of each one.
Now you are ready...
5) Grab yourself a large mixing bowl and an electric whisk and beat together the butter and caster sugar until light and fluffy. This will take about 5 minutes.
6) Once you've done this, slowly add the 3 beaten eggs to the mixture. Keeping the whisk in one hand and the bowl of beaten eggs in the other, slowly add a bit at a time and whisk until fully mixed in.
7) Now you can put the whisk to the side and find yourself the flour, cocoa powder, a metal tablespoon and a sieve.
8) Pop the flour and the cocoa powder in to a sieve and with the spoon gently fold them in to the mixture, making sure you scrape the sides and the bottom of the bowl.
10) Divide the mixture between each cake tin. If you want to make extra sure your cakes will be even then you can place them on a set of kitchen scales to make sure they have roughly the same amount of mixture in them.
11) In they go to the oven for about 20-25 minutes.
12) If they are cooked they should be just starting to pull away from the edges of the tin. You'll see a gap forming between the edge of the cake and the side of the tin OR you can just use a cake tester...if it comes out clean it means they are done!
13) Leave the cakes to cool slightly in the tin before removing them on to a wire rack. Be careful when you do this as they'll be 'fragile'!
To make the icing...
1) Pop the icing sugar, butter and cocoa powder in to a bowl and using your electric whisk, whisk until you've reached your preferred consistency.
2) You may wish to add more cocoa powder to make it more chocolaty or a spoonful of hot water to make it slightly looser. Be careful when adding the water as you don't want it to curdle.
Once the cakes are COMPLETELY cool you can now start the fun stuff!
1) Take one cake and with the flat side facing up, slather on some chocolate icing and spread it across evenly.
2) Then take the other side of the cake and gently place it on top of the other. This time you want the rounded side facing up.
3) Using a knife gently put the icing all over the side and top of the cake! Be generous with it as you want your chocolate fingers and Maltesers to stick down well!
4) Add the chocolate fingers all around the side of the cake first. I think you'll find 2 packets of fingers are just enough... allowing you to nibble a few yourself during the process.
5) Then- it doesn't have to be neat, pour or gently place the Maltesers in the middle... and there you have it!