Chocolate Overload Cake

This cake is sure to satisfy any chocolate lovers craving! Made for my Sisters Birthday it combined all of her favourite chocolates in one!

My sister has always had a chocolate cake for her Birthday, but this year I wanted to make something that really celebrated her. Following the trends of the year I wanted to make a cake that held centre piece to her birthday table.

Layers of chocolate sponge and chocolate butter cream topped with a thin layer of ganache and finished with her favourite chocolates and sweets.

Ingredients

For the sponge:

• 185g self raising flour

• 2g baking powder

• 4g bicarbonate of soda

• 30g cocoa powder

• 140g sugar

• 210g milk

• 210g veg oil

• 3 eggs

• 40g golden syrup

For the chocolate buttercream:

• 230g unsalted butter, softened to room temperature

• 420g icing sugar

• 45g cocoa powder

• 45ml heavy cream or milk

• 1/4 teaspoon salt

• 2 teaspoons pure vanilla extract

Decoration:

• Ganache made from 200g dark chocolate and 100g double cream

• assortment of chocolate bars and sweet decorations (macarons, sprinkles, etc)

Method:

1. Mix all the dry ingredients together using a whisk.

2. In a separate bowl whisk together all the liquid ingredients.

3. Sift the dry ingredients into the wet then whisk everything together well. (you can keep batter up to a week in the fridge)

4. Pour into lined tins.

5. For cupcakes place in the oven at 180’c for 14 mins

6. For cake tins place in oven at 170’c for 20-22mins

7. Remove and cool for 1 hour.

8. For the icing: beat the butter on high till light and creamy.

9. Add the icing sugar, cocoa powder, milk, salt and vanilla. Beat slowly together for a minute then on a high speed for 3 minutes or until light, fluffy and smooth. adjust the consistency with more icing sugar or milk.

10. Slice the sponge into 4 layers. Pipe and spread a thin layer of icing between each layer of sponge. Place in the fridge to set for 30 mins.

11. Remove from the fridge and use a small amount of icing to crumb coat the cake and place back in the fridge to set for another 30 mins.

12. Remove and ice the cake with the remaining icing and smooth the sides to create an even coating.

13. Chill for at least 1 hour in the fridge before adding the ganache and chocolates to the top.

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