Absolutely OTT Six-Layer Chocolate Birthday Bonanza Cake

Six layers of really moist, chocolately sponge sandwiched together with fabulous butter cream that is in a luxurious league of its own because of the inclusion of melted dark chocolate: this cake, if I say so myself, is stunning – very yummy and very moreish. It’s also my favourite chocolate cake recipe that I use for pretty much all chocolate cakes (first blogged as the ‘365 Chocolate Celebration Cake). The silliness that is the decoration is just me playing with ready-made fondant, glitters, shimmers and other cake-decorating play things!

What you need…

3 x 20cm round cake tins (ideally loose bottomed) liberally buttered and lined with parchment paper

1½ x sponge cake recipe from the 365 chocolate celebration cake

2 x chocolate butter cream recipe from the 365 chocolate celebration cake

for the decoration

1500g Renshaw ready to roll (fondant) icing

A selection of edible shimmers, glitters, silver balls, whatever your fancy to create and an absolutely OTT cake!

Super-long cake candles (Amazon)

Cake Ice Fountain (Amazon, Lakeland)

What to do…

Follow the 365 chocolate celebration cake recipes to create three chocolate sponges and butter icing.

When you are ready to assemble the cake, cut each sponge in half horizontally. Lay one sponge onto your cake plate and slather in a little butter cream. Keep adding sponge layers with butter cream until all the sponge layers are used. Trim the edges of your six-layer sponge cake if necessary (mine weren’t even) and then slather the top and sides in butter cream, creating a smooth even surface and edging on which to drape your fondant.

Roll out 1000g of the icing to about the depth of a £1 coin and drape it over the cake, tucking and folding to fit – I find this bit particularly difficult and ended up having a couple of bits that wrapped around the side and then a jigsaw on the top – it doesn’t matter! Smooth the icing to the best of your ability.

Roll out the remaining icing and use a plate as a template cut around to make a circle to sit onto your jigsaw top. Use butter cream as a glue to stick the circle to the jigsaw top and then decorate as you see fit! (I went a bit mad!)

Allow 24 hours for the fondant to dry.

Serve to an unsuspecting birthday girl, don’t ask her to blow out the firework in the middle and enjoy this totally delicious cake!

Tips…

I made two sponges one day and then froze them once cold. I made the third sponge a second day and again froze it. The day that I wanted to assemble the cake, I sliced the sponges in half horizontally whilst still partially frozen – much easier to achieve a straight and clean cut.

Inspired by…

365 chocolate cake and ‘The Essential Guide to Cake Decorating’ book

How easy….

I’ve got the sponge nailed now. Me and fondant icing however…..work in progress…

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