Chocoholic Chocolate Cake

A few weeks ago I was delighted to be asked to bake a cake for the village Macmillan coffee morning. The cake sale was a huge success and raised almost £600 towards helping this amazing cancer care charity. Macmillan were there for our family when my grandfather was poorly with cancer and they are a charity that touch the lives of families that have been or are effected by the evil disease. So to help raise as much money as possible I knew my cake needed to be something special. I decided to make a chocolate cake and all that I needed to get was some items to finish it off. I knew that I would find the perfect finishing touches at Aldi and I certainly did.

Aldi have a great selection of home baking products along with chocolate treats, sweets and biscuits. I eventually settled on chocolate fingers, everyone loves chocolate fingers! So I stocked up with chocolate fingers, cocoa powder and the other ingredients and got baking!

This is what I did...

Chocoholic Chocolate Cake

Ingredients

175g self raising flour

200g caster sugar

200g baking spread

4 medium eggs

25g cocoa powder

Topping

Raspberry jam

100g butter, room temperature

225g icing sugar

25g cocoa powder

2 boxes milk chocolate fingers

Method

1 - Pre heat the oven to 180C

2 - Beat together the baking spread and caster sugar until light and creamy

3 - Add the eggs one at a time along with a little flour to prevent curdling

4 - Sieve in the remaining flour and cocoa powder and mix until you have a smooth mixture

5 - Divide the mixture between two lined and greased sandwich tins, place in the centre of the pre heated oven and bake for 25 - 30 minutes or until thoroughly cooked

6 - Once the cakes are ready remove from the oven and leave to cool before decorating

7 - To make the butter icing mix the butter until softened and gradually sieve in the icing sugar and cocoa powder, mix until smooth

8 - On the base sponge spread a lovely thick layer of raspberry jam

9 - Place the second sponge on the top and using a pallet knife spread an even layer of chocolate butter icing all over the cake

10 - Using one and a half boxes of chocolate fingers decorate the outside of the cake by placing the fingers standing upright around the cake, tie a ribbon around the cake to support the fingers

11 - Place the remaining chocolate fingers in a freezer bag and using a rolling pin, crush into crumbs

12 - Pour the crumbs over the top on the cake

This cake is perfect for a birthday or any other celebration. But is also ideal for any chocolate lover as a treat. The raspberry jam give this cake a delicious tang of fruit within the richness from the chocolate.

Enjoy x

Disclosure: This is a collaborative post