1 x chocolate sponge cake recipe, to make 2 x 20 cm round cake layers

Chocolate buttercream icing

200 g butter, softened

325 g (2½ cups) Huletts Icing Sugar

5 ml (1 t) vanilla essence

30 ml (2 T) fresh cream

100g (1 cup) cocoa

To decorate

350 g chocolate chips

200 g mini chocolate balls with honeycomb centres (Whispers), halved

5 – 8 chocolate-coated biscuits, roughly broken into chunks

10 – 12 mini marshmallows

600 g plain cooking chocolate, chopped

125 ml (½ cup) fresh cream


  1. Make the chocolate cake layers and allow them to cool completely.
  2. Chocolate buttercream icing: Beat the butter and icing sugar together until light and creamy. Add vanilla essence, cream, and cocoa and beat until a smooth and spreadable consistency is reached. (Add a splash of milk, if required.)
  3. Sandwich the cake layers together using a portion of the buttercream icing, spread the rest evenly around the sides and top of the cake.
  4. Take a handful of the chocolate chips and carefully but firmly press into the sides of the cake. Cover the top of the cake with the chocolate balls, biscuits and marshmallows.
  5. Heat the cooking chocolate and cream in the microwave at 30-second intervals, stirring in between, until melted.
  6. Drizzle the melted chocolate over the top and down the sides of the cake.







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