Extremely chocolatey, chocolate finger cake

 I made this cake for my friend Mia's birthday (hence why the below pictures say Mia on the cake). I altered a chocolate cake recipe from Lorraine Pascale's Baking Made Easy book (will link at the bottom of the post), and it has worked out really well. It didn't rise as much as I had hoped but once you spread on all the chocolatey buttercream it increases the size, and I love the towering effect that the chocolate fingers have, like a crown on the cake. I used the double chocolate cadbury's fingers to make this cake even more rich and indulgent - a perfect treat for chocolate lovers. The sponge was moist and dense like a brownie, and perfectly complimented by the rich chocolate frosting and crunchy fingers - absolutely delicious! It is also really versatile as you can use whatever you want to decorate the cake. Piling on fruit such as strawberries or raspberries, in the middle would look very classic and add lots of bright colour. You could also top it with marshmallows, or more chocolate such as malteasers, or just decorate it with sprinkles or tons of candles!

Serves 10-12
- vegetable oil
- 125g butter, softened
- 75g margarine
- 150g caster sugar
- 50g golden caster sugar
- 4 eggs, beaten
- 140g self-raising flour
- pink of salt
- 1 tsp baking powder
- dash of milk
- 2 packs of cadburys double chocolate fingers
Buttercream
- 150g butter, softened
- 400g icing sugar
- dash of milk
- 75g dark chocolate, melted and cooled slightly


1. Pre-heat the oven to 180 degrees/gas mark 4. Line an 8 inch cake tin with baking paper, and brush with the oil.
2. Cream together the butter and sugar, add half of the eggs and half the flour and beat well. Add the rest of the eggs, four, cocoa powder , salt and baking powder. Beat for a few minutes until smooth and combined. I always add a dash of milk at this stage to make the mixture more smooth and creamy.
3. Dollop the sponge mixture into the prepared baking tin and bake in the oven for 30-50 minutes, or until a skewer comes out clean after being inserted into the centre of the cake. Leave to cool in the tin.
4. Meanwhile, to make the buttercream, cream together the butter and icing sugar until smooth, add some milk (optional), and the melted chocolate and stir well until combined and smooth.
5. Once the cake is completely cool, remove from the tin and spread the buttercream generously on top and on the sides of the cake.
6. Gently push the chocolate fingers vertically into the sides of the cake. The decorations are now completely up to you - have fun with it!

Enjoy :)


Happy Birthday!

I modified the recipe for the 'I can't believe you made that' cake in Lorraine Pascale's above cookbook! I changed some ingredients and quantities, and used different decorations. I would recommend this book as even if the recipe isn't exactly to your taste, it provides lots of ideas and inspiration. And it isn't just a book about cakes and other sweet treats, it also has recipes on savoury baking - bread, pies, roasts etc.
http://www.amazon.co.uk/Baking-Made-Easy-Lorraine-Pascale/dp/0007275943/ref=sr_1_1?ie=UTF8&qid=1334145605&sr=8-1

Jam butterfly cakes

 I think these are so cute, and I love making cupcakes where you don't have to then make a buttercream or other frosting after - less washing up! These are perfect if you want something a bit more special than just a plain vanilla cupcake, and, like the smartie squares, these would be brilliant to bake with kids. With it being spring, and the summery weather emerging, the butterfly design is very fitting - make sure you use pretty, coloured cupcake cases! You can use any flavoured jam you like and fruit or sweet to decorate, so these are versatile as well.

Makes 12-14 cupcakes
- 125g soft margarine
- 125g caster sugar
- 2 medium eggs
- 1/2 tsp vanilla essence
- 125g self-raising flour
- 1/2 tsp baking powder
- spoonfuls of jam (e.g. raspberry or strawberry - I used damson)
- fruit, to decorate
- icing sugar, to dust


1. Pre-heat the oven to gas mark 5/190 degrees.
2. Cream together the butter and the sugar. Gradually stir in the egg and add the vanilla essence.
3. Sift the flour and baking powder and fold into the micture.
4. Spoon into cupcake cases on a baking tray, filling half of the case.

5. Bake in the oven for 15 minutes or until golden. Place on a wired rack to cool.

5. Once cool, carefully cut the tops of with a knife and spoon jam into the centre. Cut the top in half to make butterfly wings and place on top of the jam.

6. Repeat until all done, place a raspberry, or another fruit or sweet, on top (optional), then dust with icing sugar!

Enjoy :)