Chocolate Finger Celebration Cake

As it’s a friends birthday party today, thought i’d use it as an excuse to finally make my favorite chocolate cake for the blog. This is the second time I’ve made this cake for a birthday party as it really does make the nicest sponge, all topped off with the perfect and easiest ever chocolate buttercream. This cake is something special, and I love that you can top it off with whatever you want, chocolate fingers, kitkats etc… go nuts. This recipe is based on a Lorraine Pascales’s recipe, but tweaked a bit as her recipe makes far too much icing. I hope you enjoy it and can find an excuse to treat yourself to it.

{Evie was snoozing with me as I took the photos, so I couldn’t resist taking one of her}

Cake Recipe:

150g soft butter
250g caster sugar
150g self-raising flour
150ml sour cream
4 medium eggs
50g cocoa powder
1 tsp baking powder
1 tsp vanilla extract

Buttercream:

50g melted dark chocolate
230g icing sugar
125g really soft butter

& 2 Packs of Chocolate Fingers.

1. Preheat the oven to 180C (fan 160C), 350F, gas mark 4 and grease 2 x 20cm sandwich cake tins.

2. Basically it all goes into one bowel… put the butter, sugar, flour, sour cream etc into a large bowl and blend to give a smooth mixture.

3. Divide evenly between the cake tins, smooth the tops and place in the oven for 25-30 minutes (or until skewer into comes out clean.

4. Remove them from the oven and cool on a wire rack.

5. Whilst they are cooling, get started on the buttercream, by melting the chocolate in the microwave with 30-second blasts, stirring in between.

6. Sift the icing sugar into a bowl then add the butter and beat until it is really light and fluffy.

7. Pour in the melted chocolate, stirring all the time.

8. Now ice cake with a knife, some in the middle, and a thin layer over the top and around the edges. Then stick on the fingers and tie a ribbon round the outside to secure.

And Enjoy

Miss Beeton