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C41bc965 24bc 4c05 9322 dd904d3c7e76  2016 09 22 17 13 37

Chocolate overload cake😈🍫
Chocolate sponge:
X4 medium organic eggs
300g caster sugar
300g unsalted butter (room temp)
250g self raising flour
50g cocoa powder (sometimes I tend to add a teaspoon or 2 extra! Greedy!)
2 tbsp while milk
1 tsp vanilla essence

Devils chocolate buttercream:
200g unsalted butter (room temp)
350g icing sugar
50g cocoa powder
25g 70% dark chocolate melted (optional)
3 tbsp whole milk

Chocolate ganache:
150g 70% dark chocolate (green & blacks works well!)
100g unsalted butter, cubed

For decorations use what ever chocolates you like most! I used snickers, crunchie, flake, chocolate buttons and malteasers


For the chocolate sponge, begin by creaming together the sugar and butter. You want to continue this until you have a light fluffy texture and turns pale in colour. Sift together the flour and cocoa powder, add half the dry ingredients and 2 of the eggs. Mix until well incorporated. Add the rest of the dry ingredients and the last 2 eggs and mix! :) finally all the vanilla essence and milk and give it a last stir!
Line 2 8" baking tins and split the mix equally between the 2 tins, preheat the oven to 180c and bake for 25-30 mins. Prod the middle with either a cocktail stick or knife if it comes out clean it's done!

Leave to rest on a wire rack and begin to make the Devils chocolate buttercream:

Mix the butter until fluffy and pale in colour, sift the icing sugar and cocoa powder together. Add the dry ingredients a few tablespoons at a time, once all the icing sugar and cocoa powder is incorporated, continue mixing for about 2 minutes!
Whilst the buttercream is mixing melt the chocolate either over a Bain Marie or in the microwave, don't add the melted chocolate to the buttercream when it's hot... wait for it to cool to room temp! Add the chocolate slowly and give it a final mix up🍫

Assembly of your chocolate overload cake!😈
Once the two chocolate sponges have cooled spread a layer of the buttercream in the middle, then pop them together. Cover the outside of your cake but not too thick! You want the chocolate ganache to drip nicely down the cake :) once covered leave in the fridge to cool

Chocolate ganache:
Place the chopped chocolate in a dry bowl and set over a Bain Marie (ie a saucepan with a few inches of water in - make sure the bottom of the bowl does not touch the water). Melt the chocolate gently over a medium heat. Once melted, take off the heat and throw the cubes of butter in a few at a time and stir to melt. The ganache is ready when all the butter as melted in! It should look very shineyyyy! Take your cake out the fridge... using the back of the spoon spread the glaze around the cake till it reaches the edges. Now slowly push a bit of the glaze over the edge with the back of the spoon and continue to do this all the way around. Leave in the fridge again for a few minutes

The last thing to do is to get cracking on the chocolate decorations! Use what ever you like best.I've noted the chocolates I used in the ingredients section but it's completely up to you. Decorate in what ever style you like! Happy baking and enjoy!🍫🍰💕