Pick & mix chocolate and sweet cake recipe
Chocolate picks & mixes are bright and cheerful and these sweet cakes are sprinkled with Smarties, Maltesers and mini marshmallows - and they not only look spectacular, but are also super easy to make.
This cake & chocolate mix and sweet cake is our main favorite. With a chocolate whip, this cake can also be changed to display your little one's favorite sweets, whether it's Dolly Mixtures, Revels, Minstrels, or Haribo.
However you decide to make it, this Willy Wonka style chocolate cake recipe serves 8, and it takes 1 hour 10 minutes to prepare and make a cake. Wrapped in brown fingers and topped with candy, it doesn't get much naughty than this!
INGREDIENTS
Decorate:
INSTRUCTIONS
This cake & chocolate mix and sweet cake is our main favorite. With a chocolate whip, this cake can also be changed to display your little one's favorite sweets, whether it's Dolly Mixtures, Revels, Minstrels, or Haribo.
However you decide to make it, this Willy Wonka style chocolate cake recipe serves 8, and it takes 1 hour 10 minutes to prepare and make a cake. Wrapped in brown fingers and topped with candy, it doesn't get much naughty than this!
INGREDIENTS
- 125g of butter at room temperature
- 175 g of gold caster sugar
- 175g dark muscovado
- 2 eggs, beat
- 225g of self-sufficient flour
- 60g of cocoa
- Icartsp bicarbonate of soda
- 300ml buttermilk
Decorate:
- 200g chocolate spread
- 28g packet and 138g chocolate milk package
- Candy choices - we use; white chocolate buttons, mini package Smarties, mini marshmallows, Malteser, doll mixes and Love Hearts.
- You Will Also Need:
- 20cm round tin, smeared and coated
INSTRUCTIONS
- Preheat the oven to 180 ° C. Put butter, golden caster sugar, and muscovado in a bowl and cream together with an electric mixer, until they are pale and fluffy. Add eggs, one at a time, stirring evenly between each addition.
- Strain the flour, chocolate and bicarbonate of soda into the mixture, then pour into buttermilk. Stir together to make a smooth mixture.
- Spoon the cake mixture into a prepared tin. Bake for 45 minutes, until it rises, tightens and shrinks from the sides of the can. Push the cocktail bar into the center of the cake; if it comes out clean, the cake is ready. Cook a little longer, if necessary. Chill in a can.
- Change the cake to the cake holder. Cover the sides and top with a brown spread, using a palette knife.
- Press the brown finger around the side of the cake. Arrange 6 chocolate fingers on the cake to divide it into pieces. Stack different candies into each section.
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