Chocolate Overload Cake

I have quite a few backdated recipes that I need to post about and as today is the start of National Chocolate Week it seems fitting that I start with this one. Back in August it was my brothers birthday. He is a huge chocoholic and will only eat chocolate based cakes and desserts. Often when I make him something chocolaty he says it’s good but it could have done with more chocolate. This is usually followed by groans and rolling of eyes by everyone else at the table. So for his birthday I was determined to make him a cake that was absolutely choc full of chocolate and this chocolate overload cake was the result.

It’s comprises of a chocolate sponge which is filling, topped and covered in a rich chocolate fudge icing, surrounded by a wall of piped chocolate candles and decorated with all the chocolate goodies I could get my hands on, including, maltesers, chocolate buttons, fudge, coins, minstrels, flakes and rolos! Needless to say he loved it and insisted on another one the following week for when he had his mates over – success :)

I love this chocolate fudge icing because it doesn’t rely on icing sugar, unlike a lot of fudge icings, which I find can make them taste a bit grainy. Instead it involves boiling evaporated milk with some sugar to produce a thick caramel and then whisking it a lot of chocolate to produce a rich, smooth fudgy icing. It tastes like a sweeter version of a chocolate ganache and has the added bonus that it doesn’t need to be kept in the fridge.

Chocolate Overload Cake
For the cake
150g self raising flour
175g butter
175g caster sugar
30g cocoa powder
3 eggs
1½ tsp baking powder

For the fudge filling and topping
125g butter
300g dark chocolate
410g can evaporated milk
275g light soft brown sugar

For the chocolate candles
50g dark chocolate
100g white chocolate

For the decoration
1 bag maltesers
1 bag minstrels
Chocolate coins
1 finger of fudge
1 packet rolos
1 bag chocolate buttons
1 flake bar

Method – for the cake
Preheat the oven to 175C. Line two 8inch/20cm round cake tins with greaseproof paper and grease the sides.
Beat together the butter and sugar together until smooth. Add the eggs and sift over the flour, baking powder and cocoa powder. Beat well until everything is incorporated and the batter has lightened in colour slightly.
Divide the cake mix between the two tins and bake for 24-28 minutes until risen and springy to the touch.
Allow to cool for 5 minutes before transferring onto a wire wrack to cool.

For the fudge icing
Meanwhile make the fudge topping. Heat the milk and brown sugar together in a pan, stirring continuously until all the sugar has dissolved.
Bring to the boil then reduce to a simmer and leave on the lowest heat for 5 minutes stirring every minute to prevent from burning on the bottom. It should be barely bubbling.
Remove from the heat and whisk in the chocolate and once melted, beat in the butter.
Allow to cool for an hour before transferring to the fridge for 20 minutes before you want to use it, to stiffen.
Once fully cooled, beat briefly before using a third to sandwich the caked together. Spread the rest over the top and sides of the cake.

For the chocolate candles
Find an outline of a tall straight candle and copy it many tiny on a piece of paper. Lay the paper onto a baking tray and over the surface with a layer of clingfilm, ensuring it lies smooth.
Melt the dark chocolate and put into a piping bag fitted with a small writing nozzle. Draw round the outline of the candle and flame using the dark chocolate. Leave to set before continuing.
Once the outline has set, melt the white chocolate and filling in the rest of the candle keeping within the dark chocolate outlines.
Leave to set for 2 hours in a cool place or preferably overnight.
Carefully peel off the cling film when ready to use and attach to the outside of the cake. Try not to handle them too much or they will start to melt and break.

For the decoration
Chop up the chocolate flake and finger of fudge into small pieces. Scatter over the top of the iced cake along with the rest of the chocolate goodies.
Serve and enjoy.
Update: I am submitting this cake to Not Quite Nigella's Ultimate Chocolate Cake Challange.
The delicious round-up can now be viewed here!