Yields4 Servings
 300 g self-raising flour
 200 g caster sugar
 100 g soft light brown sugar
 300 g margarine or butter
 6 eggs beaten
 60 g cocoa powder
 100 g Greek yogurt
 1 regular packet of chocolate balls (Maltesers) roughly crushed
For the buttercream
 300 g unsalted butter softened
 600 g icing sugar
 2 tablespoons drinking chocolate
 1 tablespoon cocoa powder
 16 chocolate balls (Maltesers) crushed
To decorate
 Various sweets of your choice
 Chocolate fingers

Preheat the oven to 170C/Gas4; grease a giant cupcake tin with sunflower oil


Beat together until combined the flour, sugars, butter and beaten eggs; add the cocoa powder and beat until combined; fold in the yogurt and crushed Maltesers using a large metal spoon


Pour the batter into the prepared tin halves and bake on the middle shelf of the preheated oven for about 1 ½ hours or until a skewer inserted into the middle of the cakes comes out clean; leave to cool in the tin for 10 minutes then turn out onto a wire rack and cool completely


To make the buttercream, beat the butter, icing sugar, drinking chocolate and cocoa powder together until light and fluffy


Sandwich the two cake halves together with a third of the buttercream and the crushed Maltesers; spread a thin layer around the sides of the base of the cake and stick the chocolate fingers; spread the remaining buttercream over the top half of the cake and decorate with the sweets

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