This is an 8” round, 5” tall cake & should easily serve about 20 people.
Ingredients for the Fudge cake, which I doubled up on for this cake
100g soft margarine
100g soft light brown sugar
100g self raising flour
1tsp baking powder
2Tbsp cocoa powder
Preheat the oven to 180C/gas mark 4.
Grease and line 2 18cm sandwich tins.
Place margarine, sugar and eggs into a bowl with the flour, baking powder and cocoa.
Add 2Tbsp of hot water and beat well together with an electric mixer for 2-3 minutes.
Divide the mixture evenly between the sandwich tins and bake for 25-30 minutes until risen and springy to the touch.
Leave in the tins to cool for 10 minutes before turning out onto a rack to cool completely.
For the chocolate buttercream
125g cocoa powder, sifted
650g icing sugar, sifted
1 tsp vanilla extract
In a large bowl, cream butter until light and fluffy. Stir in the cocoa and icing sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Sandwich the cakes together with half the buttercream, then use the rest to spread on the top and around the side of the cake.
To decorate I used 2 packs (125g) of Cadburys Fingers and a 135g bag of Maltesers