Chocolate candy cake

This extremely decadent cake is not for the faint-hearted. Inside is a rich chocolate mud cake covered in chocolate cream cheese frosting and then studded with loads of Maltesers and Jaffas. If you can,t find Jaffas, you can always substitute them with your favourite candy. This cake sure has the wow factor – perfect for those special occasions.

CHOCOLATE MUD CAKE

INGREDIENTS

250g plain flour

50g unsweetened cocoa powder

1/2 teaspoon bicarbonate of soda

1/2 teaspoon baking powder

220g dark chocolate, roughly chopped

25g instant coffee granules

200g unsalted butter, chopped

200g caster sugar

4 eggs

25ml oil

100ml buttermilk

560g maltesers or other malt-flavoured chocolate balls

250g jaffas or other orange-flavoured chocolate balls

CHOC CREAM CHEESE FROSTING

200g dark chocolate, roughly chopped

250g cream cheese, softened

125g unsalted butter, softened

300g icing sugar

20g coloured sprinkles

METHOD

Preheat the oven to 160ºC. Grease and line the base and side of a 22 cm spring-form cake tin with baking paper, making sure the lining around the side is about 5 cm taller than the hoop to prevent the risen cake from overflowing.

Sift the flour, cocoa, bicarbonate of soda and baking powder into a large mixing bowl and set aside.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the water touch the base of the bowl), stirring occasionally, until melted. Mix the coffee granules with 60 ml hot water, stir until dissolved and add to the chocolate, then stir to combine. Set aside to cool.

Beat the butter and sugar in a large bowl using an electric mixer on high speed until pale and fluffy. Then turn speed down to low, add the eggs, one at a time, beating well after each addition, until fully incorporated. Add the flour mixture into the wet mixture in three batches. Pour the chocolate mixture, oil and buttermilk into the batter, then beat until well combined.

Pour the cake batter into the tin and bake for 11⁄2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven, set aside to cool for 10 minutes, then remove from the tin and let it rest on a wire rack until it has completely cooled.

To make the frosting, melt the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the water touch the base of the bowl), stirring occasionally, until melted. Set aside to let it cool down. Beat the cream cheese and butter using an electric mixer until pale and fluffy, turn the speed down to low, then add the icing sugar, a tablespoon at a time until all fully incorporated. Slowly pour the chocolate into the mixture, and keep stirring with the mixer until combined.

Transfer 200 g of the frosting to a separate bowl, add the coloured sprinkles and stir to combine. This will be used inside the cake.

Trim and level the cake top, then slice the cake in half horizontally. Place the base on a cake stand or plate and spread the coloured sprinkle frosting on top evenly using a palette knife. Then place the other half of the cake over the top.

Spread the remaining frosting over the cake top and sides. Make sure the frosting is about 5 mm thickness so the chocolate-coated candy will stick to it. Then stick the candies on the cake in whatever pattern you like.

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