I LOVE this festival of chocolate cake recipe! I love it because there is always loads of ingredients leftover that you can make other things from. Everything from extra cream to extra chocolate! And everyone loves extra chocolate…right?!
For the cake you’ll need:
- 125g unsalted butter
- 150ml sunflower oil
- 175g caster sugar
- 50g soft light brown sugar
- 100g condensed milk
- 4 eggs
- 2 teaspoons vanilla extract
- 300g plain flour
- 100g cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon bicarbnate soda
- a pinch of salt
- 100g soured cream
- 100ml boiling water
For the butter cream
- 300g icing sugar
- 150g unsalted butter at room temp
- 100g cocoa powder
For the dripping
- 200g chocolate
- 200g extra thick double cream
For the decoration
- Kinder eggs
- Chocolate stars
- Chocolate sprinkles
- Any type of chocolate that you like to eat in all types, white, milk, dark. Whatever you want!
How to make my festival of chocolate cake!
- Make the sponge: Preheat the oven to 180 degrees C. Grease the cake tins with some of the unsalted butter.
- First, melt the butter (I like to do this in the microwave in a jug for about a minute or so). Let it cool slightly, and pour it into a large bowl or the bowl of a standing mixer fitted with the whisk.
- Add the sunflower oil, caster sugar, brown sugar, condensed milk, eggs and vanilla extract. Beat well to combine.
- Sift the flour, cocoa powder, baking powder, bicarbonate soda, and salt into the bowl.
- Next, add the soured cream and mix until smooth. Scrape down the edged of the bowl if using a standing mixer.
- Then, slowly add the boiling water while mixing and continue to mix until thoroughly combined and silky smooth.
I’m just gunna take a little second here to say: If you have help with your baking or reduced mobility/arm strength that I REALLY rate getting a whisk with a turny handle, it makes it SO much easier for little helpers and greatly reduces mess!
I just like to feel like I’m actually mixing sometimes not just pressing a button and letting the standing mixer do it for me. But each tot their own!
- Anyway. Divide the mixture evenly between the prepared tins and spread it level with a spatula. Bake for 40-45 minutes, until well risen and a skewer comes out clean.
- Rest the tins on a wire rack for 20 minutes then turn out. Leave until cold.
In the meantime, make the butter cream.
- Now this I do like to do in a standing mixer because it’s easier on your hands!
- Put the butter into the mixer bowl, and turn the whisk on to mix it until it gets fluffy.
- Slowly sivv in the icing sugar and the cocoa powder a little at a time to stop the dust cloud!
- Allow the mixer to do its thing for a while until your cream is a smooth texture. I like to get on with other thins and just let it go.
In the mean time: Make the chocolate gnash dripping
- Break up your chocolate and put it into a saucepan on a low heat stirring all the time so it doesn’t stick.
- When it’s all melted add in your double cream and continue to stir until its all combined. It should look beautifully shiny and like you want to pour it straight into your mouth!
- Resist that urge and tip it into your squeezy bottle instead.
- Leave to cool slightly but not so much that it goes hard. (But if it does just stick it in the microwave for 30 seconds or so to loosen it again.)
If you have a plastic squeezy it will make doing the dripping SO much easier, I learned that lesson the hard way!
Time to assemble your festival of chocolate cake!
It really helps if you have a turntable, but if you don’t it doesn’t matter.
- To construct: Take a small amount of your buttercream and place it on the bottom of one of the cakes and put it on the turntable, this will hold your cake still while your icing it.
- Take a big dollop of your buttercream and put it on top of the cake and smooth it down this will be your filling.
- At this point I like to ice around the bottom layer of the cake, that’s not how to pros do it, but that’s how I do it 🙂
- Pop your top layer on top (pro tip: If you turn the cake upside down you’ll get a fat top on your cake and it makes decorating easier).
- Take another dollop of your buttercream place on top and all the way down the sides. Then, use your palette knife (if you have one) Icing smoother (if using) or just a normal big old chopping knife (like I used to do) and smooth the icing around the sides on all over the top of the cake getting it as even as possible.
- Don’t worry if the top isn’t as flat as you’d like you can cover it up with your decoration.
- Once your cake is iced its time to add your gnash.
- Starting slowly and at the edge of your cake squeezy out some gnash so that it drips down the side of the cake, gradually turn the turntable and repeat all the way around until your cake is lovely and drippy. The just fill in the top by squeezing out some more gnash onto the top and then smoothing it around with your smoothing tool (whatever that is).
- Then go crazy with your decoration. I like to put the kinder egg in the middle in half and then build around it but you can find your own groove!
- And you are done! Stand back and marvel at your brilliant cake! Take a picture of it and share it with me on social media!
- Share it with your family and a lovely cup of tea.
What I love about this festival of chocolate cake is all the other stuff you can make from the leftovers!
Festival of chocolate leftover goodies!
I always have too much gnash, and end up with a good half bottle left over. I could just make less but I’m paranoid about not having the right amount for the cake. So I like to use mine to make these amazing Summer Fruit Kebabs. The kids don’t eat too much fruit in the summer and in the hot weather its almost too easy to let them eat ice lollies all day… (GUILTY!)
The gnash also makes a beautiful topping for my Healthy(ish) “Ice Cream”. I find that by adding a little shaving of chocolate or a small drizzle of gnash the kids think they’re having a huge teat, but actually the amount of sugar they’re consuming is very minimal.
Now, having extra double cream in my house is never a problem! But this recipe for Chocolate Mousse (coming soon) will use up the rest of your double cream, as well as the leftover decoration chocolate (if you have any!)
Condensed milk I feel is an overlooked ingredient! So much nice stuff comes out of it! With the amount you have left from this Festival of Chocolate Cake, using up the rest of your decorating chocolate again (if you haven’t already) chuck in a few biscuits and you can make my Millionaire Shortbread Slabs.
Using up the rest of your double cream (if you haven’t already) and chucking in a few biscuits and some Malteasers you can make my epic Malteaser Fudge Pie.
That’s all from me today! If you make this cake, or any of the other things in the leftover list I would LOVE to see it, hit me on the socials!