Chocolate & Peanut m&m’s Cake

My Friend Laura loves peanut m&m’s so as it was her birthday Monday, I decided to make her a cake combining the flavours of peanut butter and chocolate and decorating it with lots of peanut m&m’s. I have used kitkats and chocolate fingers before on previous cakes, so for a change I decided to use Mikado biscuits which are much thinner and less substantial – more ‘ladylike’ if you will! They also taste very nice and are not as filling as having a slice of cake with kitkat or chocolate fingers attached to the ends, which I knew Laura would appreciate as she would have found that too indulgent (even if her hubby would disagree!).
Here is how I made her Chocolate & Peanut m&m’s Cake

Hot Chocolate Cupcakes

Hot Chocolate Cupcakes
Two of my friends were coming to visit me on the same day which is always a good excuse to make some cakes I say! Both of them love hot chocolate deluxes – you know a hot drinking chocolate topped with cream and marshmallows and accompanied with a chocolate flake. Mmmmm – yes me too they are delicious.
So having looked through my baking drawer to see what ingredients I had, I came up with my own hot chocolate cupcakes and here is how I made them
hotchoccakes

White & Milk Double Chocolate Cake

You Will Need:

For The Sponge
200g unsalted butter
200g caster sugar
180g self raising flour
4 eggs
50g white chocolate, grated
20g cocoa powder
For The Buttercream
75g unsalted butter
125g icing sugar
25g cocoa powder
1-2 tbsp milk (maybe)
for the cake decoration & topping
50g milk chocolate
packet of white chocolate buttons
packet of milk chocolate buttons
*or any other white or milk chocolate treats of your choice*

Then You Need To:

Grease and line 2 sandwich tins and pre heat the oven to 180oC / 160oC fan

Cream the butter and sugar together until pale and creamy
Add the flour and eggs and mix until combined
Then divide the cake batter into two bowls

Add the cocoa powder to one and mix well
Add the grated white chocolate to the other and mix well

Then pour each cake batter into either two pouring jugs or two piping bags
Then pour/pipe each batter alternately into each cake tin into the centre, pouring/piping on top of the dollop of the previous batter dollop

The batter will disperse from the centre and fill the entire tin (you don’t have to do this you can just add the two batters to each tin normally and swirl at the end to make a marbled effect)

Bake the sponges for 20-25 minutes until cooked through 
Remove from the oven and allow to cool
Meanwhile make the buttercream by beating the butter until soft and then add the cocoa powder and icing sugar and beat until creamy – you may need to add a little milk (1 tbsp at a time) to make it a nice even and spreadable consistency.

Then melt the chocolate for the topping – place the milk chocolate and half the orange buttons in bowl and either place in the microwave for 30 second intervals until melted (takes about 2 minutes in total) or place over a saucepan of cold water on a low heat and melt.

Now the sponges are cool to the touch, sandwich them together with your buttercream

Then spread the melted chocolate over the top sponge

Then decorate with your white and milk chocolate decorations – I am using buttons because my children (and OH) likes them!

And thats it, a double chocolate cake with a lovely marbled white and milk chocolate effect and flavour.

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Thank you xx