Spiky Birthday chocolate cake
225g dark chocolate,
140g softened butter
200g light muscovado sugar
150g plain flour
5 medium eggs, separated in a bowl
1tsp baking powder
Topping
250g (9oz) dark chocolate
2tbsp golden syrup
100g (4 oz) butter
Spikes
300g of milk chocolate
2 tubes of smarties
Method
Melt the chocolate in a bowl over a pan of simmering water. Allow it to cool
slightly.
In a separate bowl beat the butter and sugar until light and fluffy. Add the
egg yolks with 1 tbsp of the flour. Fold in the baking powder and the rest
of the flour and add then the melted chocolate. Stir well.
Whisk the egg whites until stiff, then gently fold into the mixture.
Pour the cake mix into a 20cm (8in) loose-based tin lined which has been
lined with greasproof paper. Bake in your oven at 180C for 30-35 minutes.
Insert a small knife or skewer into the center of the cake and if it comes
out clean the cake is done. Remove from oven and allow to cool in the cake
tin then transfer to a wire cooling tray.
Icing Chop the chocolate slightly and put it into a bowl over a pan of
simmering water. Add the butter and syrup and stir until it is all melted.
Leave the icing for 5 minutes then put in a cool place for another 5 minutes
to firm slightly spread over the cooled cake, leaving a little to use with
the chocolate spikes.
To make the spikes Melt the chocolate over a pan of simmering water until
melted. Place a sheet of greaseproof paper down and spread the melted
chocolate on it in 3 rectangle shapes. Do not make it too thin or it will
break too easily. Leave for 5 minutes then sprinkle over the smarties. Using
a sharp knife cut triangle shapes either straight or wavy. Place in the
fridge for 10 minutes to set. Gently break the triangles apart and place up
against the cake using the remaining icing.
Prettypinkbutterfly
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