We are on the final count down to turning off the alarm clock...woo hoo!! Yep as of the close of business on Wednesday school is out for summer. I personally can't wait, no school lunches, ironing uniforms and above all falling outta bed in what seems like the middle of the night :)
I imagine that the teachers are relieved too. We were very lucky to have two brilliant teachers again this year, so with that in mind, I couldn't resist making these choc-a-holic cakes!
The concept is fairly straightforward, take a cake, slather it in chocolate buttercream and then decorate it with even more chocolaty delights. (Clock against you? I suggest you cheat and buy a ready made sponge, ready made chocolate buttercream and decorate).
If you would prefer just one large cake, then make this cake, but substitute 3 tbsp of self raising flour with cocoa powder, bake and cover with the quantity chocolate buttercream stated below.
Whatever you decide, the finished cake will wow the recipient (even if that's you) and impress all those looking on. Enjoy!!
Makes 2 Cakes
250g Butter at room temperature
500g Icing Sugar
4 tbsp Cocoa Powder
Pinch of salt
2 tbsp Water
255g Self raising flour
45g or 3 tbsp Cocoa powder
300g Soft margarine
1½ tsp Baking powder
40-44 Kit Kat 2 finger bars
750g Smarties (or M&M's)
3m Ribbon of your choice
Cake board (optional)
Preheat the oven to 190º/375ºF/Gas Mark 5. Grease and line the base and sides of two 20cm sandwich tins with baking paper. Set aside.
In a large bowl beat the butter with a wooden spoon or an electric mixer, until smooth. Add the icing sugar, salt and cocoa powder, beat in slowly at first.
Mix on high until the ingredients are combined, add the water and mix again until the buttercream is soft and creamy. Set aside (if refrigerating, allow to come to room temperature before using).
Place all the chocolate sponge ingredients into a large bowl, combine using either a wooden spoon or on high speed in an electric mixer for 2-3 minutes.
Divide the sponge mixture between the two sandwich pans, level off. Bake in the preheated oven for 30-35 minutes or until the centre of the sponge springs back when gently pressed with your finger.
Allow the sponges to cool slightly before turning out on a wire cooling rack. Allow to cool completely.
I decided to split the sponges, if that puts the fear of God in you then leave it, they will be just as tasty left whole.
Although not necessary, I flipped the sponges so that the completely level base is facing upwards, handy tip for decorating any cake. Smear a generous amount of the buttercream onto the bottom of your serving plate and position the cake centrally. Cover the entire cake with half of the buttercream.
Cover the sides of the cake with a thick layer of the buttercream (so as to give the Kit Kat fingers something to dig into!). Level off the top and straighten the sides.
Stick 20 of Kit Kat bars to the outside of the cake, secure with the ribbon.
Tip 375g of the Smarties (or M&M's) into the center on the cake and you're done! Repeat with the other sponge.
I baked this cake some weeks later and it was my Classic Victoria Sponge with 3 tbsp of self raising flour substituted for 3tbsp of cocoa powder and with half the stated amount of the chocolate buttercream above.
How I transported all my cakes, very handy!
This is the second cake. I ran out to buy 1 meter of ribbon thinking that would be enough, it wasn't! If you want a more lavish bow then I suggest you purchase 1½ meters of ribbon per cake.
Both cakes were presented to teacher in semi-disposable cake carriers. The built in handle in each lid made carrying much easier for little hands!