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Cover: Loco for cocoa

26Apr 12

Chocolate Caterpillar Cake

Chocolate Caterpillar CakeHere’s the cake that I made for my niece’s 2nd birthday party.  First, you make a chocolate Swiss roll or chocolate roulade, or if you’re pressed for time and energy, you could always buy one; I sometimes do. Then decorate it with molten chocolate and smarties.  It’s fun and colourful and children love it!

Ingredients:

For the Swiss roll cake:

  • 75g flour
  • 75g caster sugar
  • 25g dark cocoa powder
  • 3 eggs

For the Swiss roll filling:

  • 100g icing sugar
  • 100g butter
  • 75g milk chocolate, melted

For the caterpillar topping:

  • 300 – 400g milk chocolate for the caterpillar coating, broken into pieces
  • 4 tubes of smarties

You will also need a 23 x 33 cm Swiss roll tin, an electric whisk (ideally) and 2-4 birthday candles.

Preparation Guidelines:

  1. Preheat the oven to 200ºC.  Grease the Swiss roll tin and line with baking paper.
  2. Beat the sugar and eggs together in a large mixing bowl, until the mixture becomes creamy and thick.  Ideally you should do this with an electric whisk to generate as much air as possible into the mixture.  Sieve the flour and the cocoa powder together into a separate bowl before gradually working into the sugar and egg mixture.  Add 1 tbsp hot water.  Mix this in very gently trying not to disperse the air bubbles you created when whisking.
  3. Pour the cake mixture into the tin, tilting in each direction to ensure that the mixture reaches into all of the corners.  Bake in the oven for around 10-12 mins, until the cake is cooked and springy to the touch.
  4. Sprinkle caster sugar onto a large piece of baking paper, turning the cooked cake out onto it.  Cut away any hard edges, and make a dent along the width of the sponge, 1 cm in.  From this end, carefully roll the sponge up with the paper, curling into the middle.  Leave the cake like this on a cooling rack.
  5. Work the icing sugar into the butter, creaming them together until they are fluffy and light, then beat in the melted chocolate.  Uncurl the sponge, and coat the top surface with the butter icing before rolling it up again.
  6. Melt the topping chocolate in a saucepan, adding 1-2 tsp water, or as necessary to make the chocolate begin to turn very slightly crumbly in consistency.  This is how the spiky, textured effect of the caterpillar is created.  Gradually work the chocolate over the entire surface of the cooled roll, using a spoon and a fork to spread and create the texture.  The cake will be fragile so it is worth taking time to do this bit carefully.  Add the smarties as you go, dotted about across the entire surface, so that they stick to the melted chocolate before it sets.  Create a smiley face shape with the smarties at each end of the roll.  You can use candles to make the antennae.

Time: 1 hour and 20 mins preparation time, including decorating, 10 mins cooking time.

Cocoa Treats: 8 slices

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2 comments

  1. This looks so much fun! my daughter is going to love it – there won’t be a piece left!

    Reply
  2. […] example of an elaborate cake roll is this Chocolate Caterpillar Cake. The author of this recipe made it for her niece’s birthday, and I think it was really […]

    Reply

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