Ingredients

50g Cocoa Powder

6 tbsp Boiling Water

3 Large Eggs

120ml Whole Milk

175g Self Raising Flour

1 tsp Baking Powder

100g Soft Margarine

275g Golden Caster Sugar

300g Icing Sugar

150g Unsalted Butter, at room temperature

3 tbsp Non-alcoholic Cognac substitute

Black Cherry Jam

3 Boxes Cadbury Chocolate Fingers

Milk Chocolate Writing Icing

Edible Gold Stars (optional)

Instructions

Step 1: Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and line two 20cm (8 inch) cake tins with baking parchment.

Step 2: Beat together the cocoa powder and boiling water until smooth. Add the eggs, whole milk, self-raising flour, baking powder, soft margarine, and golden caster sugar. Mix until just smooth and evenly divide the batter between the two prepared tins.

Step 3: Bake for 25-30 minutes until the sponge springs back when lightly pressed and a knife inserted in the center comes out clean. Remove from the oven and cool on a wire rack.

Step 4: Make the buttercream by beating the room temperature unsalted butter, icing sugar, and non-alcoholic cognac substitute together until smooth and creamy.

Step 5: Place the flattest sponge on a cake stand. Spread a quarter of the buttercream over it, then add a layer of black cherry jam. Top with the second sponge layer.

Step 6: Spread another quarter of the buttercream on top of the cake, then coat the sides with the remaining buttercream. Press the Cadbury Chocolate Fingers vertically around the cake’s edge to create a decorative border.

Step 7: Use milk chocolate writing icing to draw a clock face on top of the cake. Sprinkle with edible gold stars if desired, then serve and enjoy your festive creation.

Tips & Variations

For a boozy version, replace the non-alcoholic cognac substitute with real cognac or brandy if preferred.

Substitute black cherry jam with raspberry or strawberry jam for a different fruity twist.

Use dark chocolate fingers or other chocolate types to vary the decoration according to your taste.

Make sure all butter and margarine are softened to room temperature for a smooth, lump-free batter and buttercream.

Storage

Store the cake covered in an airtight container or cake dome at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, bring the cake to room temperature before serving to enjoy the best texture and flavor. Leftover cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving.

FAQs

Can I make this cake gluten-free?

You can substitute the self-raising flour with a gluten-free baking mix suitable for cakes. Make sure it includes a raising agent for best results.

How do I prevent the chocolate fingers from falling off?

Use a slightly thick layer of buttercream on the sides, pressing the chocolate fingers firmly into it to hold them in place. Chilling the cake for a short time can help the buttercream set and secure the decorations.