Chocolate finger cake

IMG_0592I should possibly thing of more whimsical names for my cakes. However, I’m not sure its quite me to call this something like “Fingerlicious chocolate cake” or “Chocolate decadence”. Anyway, this cake tastes dreamy, looks impressive and can be made by even the least confident of bakers. The only 2 pieces of advice to be given when making this is 1. make sure the sponges are cool prior to decoration and 2. don’t eat the chocolate fingers before you’re finished decorating. You might run out.

To make your own version of this cake you will need:

3 large eggs

170g caster sugar

170g butter

155g self raising flour

15g cocoa powder

To decorate

50g dark chocolate

300g icing sugar

250g marscapone

Chocolate fingers (I used 2 1/2 packs but you may need more)

Any sweets you fancy – I used M&Ms, Magic Stars and silver balls

Preheat the oven to 180°C, cut some baking parchment to the size of your cake tins to line them. Using an electric whisk beat your eggs and sugar until they leave a trail of mixture over the surface. Sift in your flour and cocoa powder and fold in.Melt your butter and fold in, until your mix is smooth.

DSC_0082Separate into two cake tins and bake for around 12 minutes, until a skewer comes clean when you poke in into your cake. Set aside your cake to cool.

Make your marscarpone icing by whisking together the icing sugar and marscarpone. Melt your chocolate and slowly whisk it into the mix.

DSC_0083DSC_0084DSC_0085Sandwich together the 2 sponges using some of your icing. Use a pallet knife to cover your cake in a smooth layer. You’ll have made too much icing, but I freeze any excess for future baking (one day I plan to make cupcakes with a range of icing on them to use them up).

DSC_0086DSC_0087Place the chocolate fingers tightly around the edges of the cake (this makes the cake look so tidy, you’ll feel impressed with yourself).

DSC_0088DSC_0090Top with your sweets. I finished mine off by studding with the silver balls but any other cake decorations would work equally well.

DSC_0092DSC_0091Place the cake in the fridge to firm up before serving so it doesn’t squidge too much when you cut it. I made this for my friend Miss S’s birthday party and it went down a storm. So this is possibly one of the best all ages birthday cakes you can make – perfect for adults and children alike.


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