Colourful Chocolate Cake
Type
Decorating Tips
Event
Birthday
Prep Time
30 minutes
Cooking Time
60 minutes
Difficulty Level
Medium
Number of Servings
10 Persons
made with
For the cake
Eggs: 5
Grated lemon zest: 1 teaspoon
Vanilla: 1 teaspoon
Sugar: 1 ½ cups
Flour: 1 ½ cups
Lukewarm water: 1 cup
Vegetable oil: ¾ cup
Baking powder: 3 teaspoons
Cocoa: 1 teaspoon
Tahini or butter to grease the tray: 1 teaspoon
For the sauce
Butter: 50 g
Sweetened condensed milk: 200 g
Cocoa: 3 tablespoons
For the frosting
TWIX® Cookie Bars: 12 bars (24 pieces)
M&M’s® Milk Chocolate Candies: 4 bags
Product may contain hazelnut, almond, product contains gluten.
Product may contain peanuts.
- In the mixer, beat the eggs well, and then add the grated lemon zest and vanilla.
- Add sugar in small batches and whisk constantly until completely dissolved.
- Add the flour in small batches as well and beat the mixture well.
- Pour the water and oil over the mixture and keep beating.
- Add the baking powder and cocoa; beat until the ingredients are well combined.
- Preheat the oven over medium heat.
- Grease a circular baking tray with some tahini (or butter).
- Pour the mixture into the tray and put it in the oven. Bake for about an hour or until it’s done. Do not be afraid if the center of the cake is still a bit tender.
- For the sauce: in a saucepan, melt the butter over medium heat.
- Turn off the heat; add the sweetened condensed milk and stir, then add cocoa and mix well until dissolved.
- Leave the sauce to cool slightly, and then spread it over all the cake.
- Place TWIX® Cookie Bars around the cake until completely covered.
- Spread M&M’s® Milk Chocolate Candies on the top.
| Content | Per 100g | Per 2.5g portion |
|---|---|---|
| Energy (kJ) | 2011 | 905 |
| Energy (kcal) | 479 | 216 |
| Protein (g) | 4.6 | 2.1 |
| Carbohydrate (g) | 68.6 | 30.9 |
| of which sugars (g) | 66.4 | 29.9 |
| Fat (g) | 20.7 | 9.3 |
| of which saturates (g) | 12.5 | 5.6 |
| Fibre (g) | 2.7 | 1.2 |
| Sodium (g) | 0.09 | 0.04 |
