Chocolate Button Cake Recipe

Since everyone seems to love the cake this is the recipe!

This is to make a sandwich sponge cake in 8 inch round tins

The cake is sandwiched together with a layer of jam (I like M&S or Bon Maman - the red and white check lid one) and a layer of chocolate buttons...I had to use them up!
Tools you need for the whole cake

2x 8 inch cake tins with the bottoms that push up and out (saves time faffing about)

some of those greasproof circles that you can buy at Lakeland

A hand whisk (I got mine for £5 from Comet)

A flat knife or spatula

1 large 2 small mixing bowls

Ingredients for Sponge


1 bag Cadbury giant chocolate buttons
175g self raising flour
175g caster sugar
175g of butter or stork (I like stork)
1 heaped teaspoon of baking powder
3 large eggs
1 tsp vanilla extract

How to Make
Preheat the oven You could sift the flour but I can't ever be bothered. Measure the flour, baking powder, butter and sugar out. I just use the same mixing bowl on the scales and then add the flour, press zero, add the butter and press zero etc. It saves time and washing up. Add the eggs and vanilla and mix this all together with a hand whisk. Once it's creamy add a tablespoon of milk or cold water if it is really stiff (if in doubt add it anyway).

Divide the mixture between the two cake tins (remember to put the baking parchment circle in the bottom of the tin), and cook at 180 degrees centigrade for 30-35 minutes until if you press the centre of the cake it springs back to your touch (no don't go jabbing it really hard as you will make a hole and burn your finger haha).

Remove from the oven and leave for a few minutes before turning out onto a cake rack or if you don't have one then use one of the shelves of your oven (take it out before you put the cake in) and cool it on that. If you want the cake really quickly or are super impatient like me then put the warm cakes on a chopping board and bung them in the deep freeze! You can take them out after about 10-15 minutes and you can ice them rather than waiting for ages for them to cool. While they are cooling make the icing.

Ingredients for Icing

100g butter (you need good quality)
230g icing sugar
1 tablespoon of cocoa powder

If the butter is straight from the fridge then microwave it for 5-6 seconds to soften it a bit (repeat if it's still hard). Just whisk the icing sugar and butter together, you can add some vanilla or almond extract or maybe lemon or coconut if you like. What I like to do is remove a couple of tablespoons of the white icing and set it aside. Add the cocoa powder to the remaining icing and mix until it is chocolatey and yummy.

Decorate the cake

Try and decorate the cake while it is still in 2 halves. On one half cover it with the chocolate butter icing, then take the white butter icing you set aside and either pipe or use a spoon to put some blobs around the edge. Then put the chocolate buttons on the blobs and then in whatever funky pattern you like. On the other half of the cake put a layer of jam and just use up the rest of the chocolate buttons. Then put the top of the cake on the bottom and tada you are done!

If you want me to post pics of other cakes I do then let me know, I wasn't sure if anyone would be interested! Also if you have any cakey requests let me know!

ps. I do not know whose recipe this is as it's my mums but she does love Delia so I would hazard a guess at her recipe but a bit adapted