This very indulgent and complete over the top Chocoholics Chocolate Overload Cake, is the perfect birthday cake for someone who adores chocolate.
I was asked to make a cake for someone’s 50th birthday. The brief was specific in the flavours used for the sponges and frosting, and I was given a list of some chocolates to include on the topping too.
I *might* have gone a little over board with the chocolates used in the end – but then that is what happens when you get a little carried away cake making!
Maybe less is more …… but then again when it comes to cake and chocolates how much is too much?
It is pretty easy to make and you can use any selection of chocolates you like – have fun and go wild, after all you are only 50 once!
Here is the recipe
- 300g unsalted butter
- 300g caster sugar
- 6 eggs
- 225g self raising flour
- 75g cocoa powder
- *For the Frosting*
- 100g melted white chocolate
- 250g butter
- 500g icing sugar
- milk - you just need a small amount to help make the buttercream smooth
- Any you like really, I used
- Curly Wurlys
- Hersheys Cookies and Cream Bars
- Galaxy Golden eggs
- Chocolate fingers
- chocolate buttons
- 150g milk chocolate, melted
- pre heat the oven to 180oC / 160oC (fan)
- grease and line 3 x 8 inch sandwich tins
- cream the butter and sugar together for about 5 minutes until pale and soft
- add the eggs and a spoonful of the flour and beat for a few more minutes
- fold in the remaining flour and the cocoa powder
- divide the batter between the three tins and then cook in the oven for 22-25 minutes approx
- leave the cakes to cool
- Meanwhile make your white chocolate frosting by:
- Beating the butter for a few minutes to soften it.
- Gradually add the icing sugar to make a smooth buttercream
- Add the melted white chocolate and beat well
- You want a frosting which is smooth and spreadable - add a little milk if needed
- *assembling the cake*
- Slice the three sponges to make six
- Sandwich each slice with the white chocolate frosting
- Then cover the whole cake with a thin layer of the frosting
- Place in the fridge for an hour
- Remove and then cover the cake with the rest of the frosting
- Return to the fridge for another hour
- Melt the milk chocolate
- Remove the cake from the fridge and then pour the milk chocolate onto the top and smooth over and allow drips to fall down the cake
- Working quite quickly, add your chocolates and biscuits to your cake - up to you how you do this
- I then crumbled some more flakes over the top
- Return to the fridge for the last time to set before serving.
The recipient loved it which is always a good thing, as I am always nervous making cakes for people because I am always worried that something might go wrong. I would imagine that it took a while to eat it all though!
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So if you have a bake please link up and remember to comment on as many other linked up bakes as your are able to please .
The linky will remain open until Monday evening for you to add up to 3 bakes per blog. Please remember to link to both Helen (http://casacostello.com) and me (http://mummymishaps.co.uk) in your blog posts please, aswell as adding the #BakeoftheWeek badge below. If you tweet your recipe, please include me (@jennypaulin) and/or Helen (@casacostello) and we will RT it.
What we will do:
*Comment on every entry
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Thank you to everyone who linked up last week over with Helen:
There was a fantastic looking Lemon Meringue Pie from Jen
Some tasty Lemon and Raisin Flapjacks from Claire
Adorable Bunny Butt Cake Pops made by Louise
Pretty in pink Cherry Chocolate Meringue Cake by Bron
These fun Chocolate and Banana Creme Egg Surprise Muffins made by Corina
This beautiful Orange, Pistachio and Honey Polenta Cake by Eb
And Helen’s super cute Coffee Walnut Loaf Cakes
My favourite for Bake of the Week is Eb’s cake – it just looks so pretty and I love the flavours she has used. Well done Eb 🙂
If you have your own Bake of the Week, please link it up below and see who Helen selects as her favourite next week. Happy baking xx