Chocolate Button and Smartie Cake recipe

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  • Serves 8
  • 1 hr to prepare and 25 mins to cook
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Chocolate Button and Smartie Cake
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Customer recipe by Julie Shaw
Added 41 months ago

This is my own recipe based on a Victoria Sandwich cake and reflects my love of eating Smarties and chocolate buttons. What makes this cake special is that everyone loves a chocolate cake and this cake can be adapted for anyone simply by changing the colour of the Smarties and changing the design! It makes a lovely gift just as a treat or for an occasion. I make it often and it is always appreciated. I have included a photograph of my favourite using pink Smarties, which I have recently baked 3 times over to support Breast Cancer Care. I make many of these cakes and will often box them as gifts, tying with some spotty ribbon that reflect the colour of the Smarties!

Put all the ingredients for the sponge cake in a bowl. Put all the ingredients for the sponge cakes in a bowl ( I always sift the flour, cocoa powder and baking powder).

Mix for about 2 minutes with an electric hand mixer.

Put the cake mixture in equal quantities in two 8 inch sandwich tins (lined and well greased 1.5 inch pans)

Cook for 23 minutes (160 degrees fan or 160 degrees fan oven)

Turn out onto a wire rack once these have cooled for 20 minutes.

Sandwich the 2 cakes together with an even layer of butter cream then chocolate spread.

Decorate the top with a thin layer of buttercream when design a pattern using the Chocolate Buttons, Smarties, piped buttercream and chocolate curls.

All ingredients should be at room temperature. I always weigh the 2 sponges with digital scales to ensure that they are of equal weight. The tins need to be about 1.5 inch in depth and should be well greased and lined ( I use ready cut out cake liners for the base). Rub the Chocolate Buttons with kitchen paper to give them a shine. Use chocolate curls from Squires Kitchen.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 8oz (225g) unsalted butter
  • 8oz (225g) unrefined caster sugar
  • 8oz (225) self raising flour
  • 4 large free range eggs
  • 2 heaped tblsps cocoa powder
  • 2 teasps. baking powder
  • 3 tblsps milk
  • 10oz (275g)) icing sugar
  • 5oz (125g) unsalted butter
  • 1/2 teasp. vanilla extract
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