Kim's Half & Half Double Chocolate Cake

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kims-half-double-chocolate-cake
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Description

You will need

  • 2 x round baking tins (7-8 inches)
  • Palette knife for spreading

Ingredients

For the milk/dark chocolate sponge

  • 200g self raising flour
  • 225g caster sugar
  • 25g Cadbury’s drinking chocolate or cocoa
  • 100g margarine or butter
  • 2 medium eggs
  • 5 tbsp of evaporated milk, milk or single cream
  • 5 tbsp water
  • A few drops of real vanilla essence
  • 50g of white chocolate
  • Your favourite flavour of jam

For the white sponge

  • 225g self raising flour
  • 225g caster sugar
  • 100g margarine or butter
  • 2 medium eggs
  • 5 tbsp of evaporated milk, milk or single cream
  • 5 tbsp water
  • A few drops of real vanilla essence
  • 50g of milk chocolate
  • Your favourite flavour of jam

For the butter cream

Make 2 batches, one white butter cream, and one milk or dark.

  • 150g icing sugar
  • 50g unsalted butter
  • 0.5 tsp of vanilla extract
  • 20ml milk
  • A few squares of melted chocolate (white for the white butter cream and milk or dark for the darker butter cream)
  • For the darker butter cream only, 20g of cocoa powder, sifted

For the decoration

  • White chocolate buttons
  • 1 x large bag of Malteasers
  • Mixed chocolate curls
  • 3 x packets of Cadbury’s Dairy Milk fingers

Method

What’s not to love about chocolate cake? You can even add your favourite chocolates or sweets and have a double treat!

This is two cakes in one and has to be around the depth of the chocolate fingers when finished. Depending on how busy you are, you may want to make these one at a time over two days, or you can make one sponge and freeze it before you make the other later.

What you are aiming for is a white sponge willed with milk chocolate butter cream with milk chocolate buttons in, and a milk or dark chocolate sponge filled with white butter cream with white chocolate buttons in.

To make each sponge (separately) preheat your oven to 170C and grease your baking tins and line with baking parchment or Bake-O-Glide.

In a bowl, sieve the self raising flour, and then add the sugar and butter or margarine. Crack the eggs into a separate bowl and beat lightly. Add these to the flour and sugar mixture and beat well with a wooden spoon or use a mixer until light and fluffy.

Divide the mixture between two tins evenly and bake for around 25-40 minutes. Test with a metal skewer in the middle, although it doesn’t always have to come out completely clean if you like your cakes more moist.

Cool for 5 minutes in the tins then turn out onto a wire rack. When cool, cut the tops flatter as they tend to peak in the middle.

Repeat for the second sponge.

To make two batches of butter cream, one white and one milk or dark, sieve the icing sugar into a bowl. Add the butter, vanilla essence and milk then mix well. (For the milk chocolate butter cream, add the cocoa powder here too).

Melt the chocolate and mix in to the butter and milk mixture well. Add more milk if needed, especially for the cocoa powder butter cream. The mixture should be firm but easily spreadable.

When you have made both cakes, fix together the relevant chocolate cake with the opposite butter cream. You only need a tiny amount as the remainder of the butter cream is required for the outside of the cake. Add your favourite flavoured jam on top (I found cherry went very well with chocolate). Then layer the two cakes together on top of each other with a thin layer of either butter cream and a layer of jam. You should now have your layered cake.

Put the rest of the white butter cream over one half and down the sides of the cake and the rest with the milk chocolate butter cream. To make is smoother and easier to manage, dip a palette knife in a jug of hot water and quickly wipe of the excess water.

Whilst icing the sides of the cake, work quickly by adding the chocolate fingers around the outside as they will set when the chocolate sets. If it has set before you have chance to add the chocolate fingers, dip the palette knife in hot water again and run it lightly over the butter cream and then quickly add the chocolate fingers.

How you decorate is up to you. Go for what your family like best. My inspiration was taken from the favourite chocolates of my recipient. Decorate the cake with your chosen sweets (I put Malteasers around the circumference) and then press lightly into the icing. Add you chocolate curls over the top lightly and decorate with a few white chocolate buttons in the middle.

By Kim Willing

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