20cm (8in) round deep cake tin
20cm (8in) cake board
200g (7oz) Butter, softened
200g (7oz) Caster Sugar
140g (5oz) Plain Flour
60g (2½oz) Cocoa Powder
Pinch of Salt
2 tsp Baking Powder
400g (14oz) Elizabeth Shaw Flutes - any flavour (about 80 in total)
FOR THE BUTTERCREAM
250g (9oz) Butter, softened
500g (17½oz) Icing Sugar
100g (3½oz) Elizabeth Shaw Cocoa Crunch Bar, melted and slightly cooled
FOR THE DECORATION
Strawberries or Raspberries
- Preheat the oven to 180°C / 350°F / Gas 4 and line the cake tin with baking paper and brush with oil.
- Cream together the butter and sugar in a large bowl until pale. Add 2 eggs and half of the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or 2 until mixed well. Pour the mixture into the prepared tin and bake in the oven for about 30-40 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin.
- Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy. Add the cooled, melted cocoa crunch bar and whisk for a further two minutes.
- Once the cake is completely cool, remove it from the tin and carefully cut the top flat with a large serrated knife.
- Turn the cake upside down onto the cake board so that the bottom now becomes a nice flat top. Split the cake horizontally and sandwich the top and bottom together with a 1cm/½in layer of buttercream.
- Spread half of the remaining buttercream all over the top and sides of the cake, making it as smooth as possible. Put it in the fridge to set before doing another layer - this makes it much easier to get neat squared off edges.
- Gently push the Flutes vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom.
- You can then scatter fresh raspberries or strawberries over the top of the cake for the finishing touch and serve!