Twenty First Birthday Cake

13th July 2024

Two layered chocolate sponge cake covered in heavenly rich chocolate buttercream, decorated with milk and white alternate Cadbury's chocolate fingers and topped with grated milk chocolate and edible gold leaf.

Recipe

Twenty First Birthday Cake Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 50 minutes

Cook Time: 20 minutes

Cooling/Decorating Time: 1 hour

Total Time: 2 hours 10 minutes

Servings: 12

List of equipment needed:

Scales, 8 inch cake tins x2, Non stick parchment paper, Large bowl, Sieve, Electric mixer or Wooden spoon, Spatula, Tablespoon (Tbsp), Teaspoon (Tsp), Cake tester, Cooling rack, Grater, Palette knife, 2D piping nozzle, Piping bag.

Ingredients

For the sponge:

230g Baking butter
230g Caster sugar
4 Large eggs
200g Self raising flour
30g Cocoa powder

For the buttercream:

250g Block butter
470g Icing sugar
30g Cocoa powder
2 - 3 tbsp Boiling water

For the decoration:

2 packets Cadbury’s Milk Fingers
2 packets Cadbury’s White Fingers
Milk chocolate (grated)
Gold leaf (optional)

Instructions

For the sponge:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Prepare two 8 inch cake tins by greasing and lining.
In a large bowl, cream the butter and sugar using a mixer until it becomes pale in colour.
Add each egg individually, mixing well in between.
Sieve the flour and cocoa powder together into the bowl and fold in gently using a spatula until combined.
Split the cake mixture between both cake tins.
Bake for 20-25 minutes. Check with a cake tester and allow to cool.

For the buttercream:

To make the buttercream first dissolve the cocoa powder in the boiling water to make a thick paste and leave to cool.
In a large bowl, whisk the block butter until soft. Sieve half the icing sugar into the bowl and mix then repeat with the remaining icing sugar.
Add the cocoa paste to the buttercream and mix until combined.
Divide the buttercream into four. Use one quarter to sandwich the two halves of the cake together. Use two quarters for the sides and top smoothing out with a palette knife.
Place alternating milk and white chocolate fingers around the circumference.
Pipe the last quarter of the buttercream on the top and grate chocolate over.
If adding gold leaf to the top, use a cocktail stick.

Store for 3 days in airtight containers.

Notes: