Ingredients
For the Cake
260g Unsalted butter (softened)
260g Billington’s Unrefined Dark Muscovado Sugar
5 Free range medium eggs
260g Allinson’s Self Raising White Flour
2.5 tsp Baking powder
8 tbsp Boiling water
60g Cocoa powder
For the Buttercream
500g Silver Spoon Icing Sugar
75g Cocoa powder
300g Unsalted butter (softened)
2 tbsp Milk
For the Filling
200g Chocolate sweets (smarties or m&ms)
Instruction
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line three 8” circular cake tins.
Step 2:
Cream together the butter and sugar until light and fluffy.
Step 3:
Gradually add the eggs one by one, mixing in between.
Step 4:
Sift in the flour and baking powder and fold in.
Step 5:
In a separate small bowl mix together the cocoa powder and boiling water to a paste then add to the mixture, stirring to combine.
Step 6:
Once fully combined, carefully pour into the 3 prepared tins in equal measures.
Step 7:
Bake the sponges in the oven for 25-30 minutes or until a skewer comes out clean when inserted in the centre of the cake.
Step 8:
Once baked, leave the sponges to cool on a wire rack.
Step 9:
Once fully cooled, carefully cut out a large circle from the centre of two of the sponges using a pastry cutter, these will become the bottom and middle sponges.
Step 10:
Place the bottom base on a cake board or cake stand that you want to present your cake on (it will be difficult to move once filled).
Step 11:
Beat together the icing sugar, cocoa powder and butter to make your buttercream (you may need to add a splash of milk to loosen up).
Step 12:
Spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top.
Step 13:
Fill the hole in the centre with your chocolate sweets.
Step 14:
Spread a thin layer of buttercream on the top of the sponge and place the remaining sponge layer without the hole on top to seal in the sweets.
Step 15:
With the remaining buttercream spread generously on the outside of the cake (or pipe if preferred).
Step 16:
Decorate with chocolate sprinkles and serve.
