RECIPE: Trick or Treat Halloween Cake!

FOR THE CAKE

260g Butter (unsalted)

260g Unrefined dark muscovado sugar

5 Egg(s) (free range)

260g Self-raising white flour 

2½tsp Baking powder

8tbsp Water (boiling)

60g Cocoa powder

FOR THE BUTTERCREAM

500g Icing sugar sifted 

75g Cocoa powder

300g Butter (unsalted)

2tbspMilk

FOR THE FILLING

200gChocolate sweets(m&m's or smarties)

 

 

METHOD

 

  1. Preheat the over to 180C. Grease and line 3 x 8 inch circular cake tins
  2. Cream together the butter and sugar until light and fluffy
  3. Gradually add the eggs one by one, mixing in between
  4. Sift in the flour and baking powder and fold in
  5. In a separate small bowl mix together the cocoa powder and boiling water to a paste then add to the mixture, stirring to combine
  6. Once fully combined, carefully pour into the 3 prepared tins in equal measures
  7. Bake the sponges in the oven for 25-30mins (or until a skewer comes out clean)
  8. Take out of oven and leave to cool on wire
  9. Once cooled, cut out a large circle from the centre of two of the sponges using a pastry cutter, these will become the bottom middle sponges
  10.  Place the bottom base on a cake board or cake stand that you want to present your cake on (it will be difficult to move once filled)
  11.  Beat together the icing sugar, cocoa powder and butter to make your buttercream
  12.  Spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top
  13.  Fill the hole in the center with your chocolate sweets
  14.  Spread a thin later of a buttercream on the top of the sponge and place the remaining sponge layer without the hole on top to seal the sweets
  15.  Spread the remaining buttercream generously on the outside of the cake!
 Sprinkle some chocolates on top to decorate