Chocolate Fingers Cake

An easy chocolate fingers cake decorated with plenty of lollies, marshmallows and chocolates... the perfect birthday party cake!

5 from 23 votes

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Course: Cakes

Cuisine: American

Prep Time: 20

Total Time: 20

Servings: serves

Calories: 683kcal

220 g (1 and ¾ cups) plain flour
350 g (1 and ¾ cups) caster sugar superfine sugar
65 g (¾ cup) cocoa powder
1 teaspoon baking powder
2 teaspoon bi-carbonate soda
1 teaspoon salt
250 g (1 cup) buttermilk
125 g (½ cup) vegetable oil
2 eggs
1 teaspoon vanilla extract
250 g coffee 2 espresso shots or 3 teaspoon coffee granules mixed with 250g water

800 g chocolate finger biscuits I used Cadbury brand (or replace with Kit Kats)
your choice of chocolates and lollies chocolate freckles, marshmallows, crispy M&Ms, Maltesers, Bounty bars, chocolate honeycomb, chocolate pops, strawberries and cream lollies, mini meringues etc.

Preheat oven to 170 degrees celsius (fan-forced). Grease a 23cm round tin and set aside.
Sift the flour, sugar, cocoa powder, baking powder, bi-carbonate soda and salt into a bowl and set aside.
Using beaters or a stand mixer, mix the buttermilk, oil, room temperature eggs and vanilla in a large bowl until well combined.
Slowly add all of the dry ingredients to the wet ingredients with the mixer on low. Pour in the coffee and mix until well combined.
Pour the batter into the prepared tin and bake for approximately 35 minutes or until a toothpick inserted in the centre comes out clean (don't overcook the cake - you want it to be nice and fudge-like!).
Allow to cool completely.

Beat the butter on high speed until smooth and creamy.
Reduce the speed to low and slowly add in the icing sugar as well as the cocoa powder. Beat until combined.
Turn the mixer up to medium speed and add in the vanilla extract, milk and salt. Beat on high speed for 1 minute.

Place the chocolate mud cake onto a serving plate or board.
Spread the frosting generously over the sides and top of the cake.
Press the chocolate fingers (or Kit Kats) firmly in place all around the sides.
Use the chocolate fingers to create 'dividers' on top of the cake (use as many 'dividers' as you need depending on the number of different chocolate/lollies planning you have).
Fill each section with a different type of chocolate or lolly.
Add a mini meringue to the centre of the cake.
Use the ribbon to tie a bow around the cake.

RECIPE NOTES & TIPS

Time savings options – if you’re short on time, use a store-bought mud cake and tub of frosting.
Go heavy on the frosting – slather the cake with lots of frosting on the sides and top to help keep the chocolate fingers and decorations in place.
Size of chocolates and lollies – it’s best to use smaller lollies and chocolates as they’re easier to fit in the little gaps
Chocolate fingers alternative – if you prefer, you can replace the chocolate fingers with Kit Kats, musk sticks or even licorice sticks
Colour – go for bright coloured toppings – they look great! Or choose colour co-ordinated lollies for a baby shower or party.
Storing – this cake can be stored in an airtight container at room temperature for 3-4 days.
Making the cake ahead of time – you can prepare the cake, allow it to cool completely, wrap in plastic wrap and then a layer of foil and freeze for up to 3 months. Allow to defrost in the fridge overnight before frosting and decorating.