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Turn shop-bought sponges into this devilishly delicious chocolate cauldron cake! Kids will love helping decorate with green jelly, edible eyes and chocolate fingers – spooktastic! See method
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1. Cut the dome and decoration off the top of both chocolate cakes and discard (or save as a treat for later!).
2. Put one cake, cut-side up, onto a serving plate and spread over 3 tbsp chocolate frosting. Top with the next cake, cut-side down.
3. Using a serrated knife, cut the very edge of the top of the cake off so it’s more rounded. Scoop the centre of the top of the cake out using a small spoon, until you reach the frosting in the layer underneath, leaving a 2cm border all the way around. Spread the remaining frosting all over the cake and leave to harden in the fridge for 20 mins.
4. Cut the block of jelly into small pieces and use it to fill the well in the top of the cake, then scatter over some of the edible eyes. Lay the chocolate fingers around the bottom of the cakes for the logs, gently pressing them into the frosting if needed.
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