- 75g self-raising flour
- 200g plain flour
- 50g cocoa powder
- 1 tsp baking powder
- 175g unsalted butter, softened
- 300g caster sugar
- 4 eggs, beaten
- 200ml sour cream
- 300ml double cream
- 300g dark chocolate, broken into pieces
- 15g unsalted butter
- 1 tbsp creme de cocoa
- 40g cocoa powder, sieved
- 40g icing sugar, sieved
- 65g Lakeland Chocolate-Coated Popping Candy
- 50g Lakeland Chocolate Sprinkles
- 700g Lakeland Chocolate Flavoured Frosting
- 100g plain cooking chocolate, broken into pieces
- Milk chocolate finger biscuits
- White chocolate finger biscuits
For the Cake
For the Truffles
- Preheat the oven to 180°C/Gas 4. Grease a 23cm loose-based deep round tin with Cake Release or a little butter.
- Sieve the flours, cocoa and baking powder into a mixing bowl. In another bowl beat the butter and sugar with an electric whisk until soft. Gradually beat in the eggs, adding a spoonful of the flour mixture between each addition. Add the sour cream and beat for a few seconds until combined then fold in the remaining flour.
- Spoon the cake mixture into the tin, level with the back of the spoon then bake for 55 minutes, or until well risen and firm to touch. To check that the cake is cooked insert a skewer into the centre it should come out clean. Allow the cake to stand in the tin for 10 minutes then turn out on to a wire rack and leave to cool completely.
- To make the truffles, gently heat the cream in a small pan but do not boil. Place the chocolate into a bowl, pour the cream over and mix using a small whisk until the chocolate has melted. Add the butter and creme de cocoa, whisk until combined then leave to cool.
- Place the cocoa, icing sugar, popping candy and sprinkles onto a saucer each then, in batches, roll the truffle mixture into approx. 80 small balls the size of a cherry. Carefully toss each truffle in one of the coatings then set aside on a tray lined with parchment in the fridge until needed.
- To assemble, slice the cake horizontally using a serrated knife. Spread one third of the frosting on the flat surface of one half then sandwich both parts together. Add one of the rods to the base plate of the anti-gravity kit, press the cake gently down over the rod and onto the base, then add the second rod and a corner piece. Place the chocolate in a heatproof bowl and melt over a pan of simmering water without allowing the base of the bowl to touch the water. Thickly coat the upright structure with melted chocolate.
- Taking care to avoid the cooling chocolate until it has hardened completely, cover the cake in the remaining frosting and use a palette knife to smooth the top and sides. Gently press the chocolate fingers onto the side of the cake, making an alternate pattern with milk and white chocolate fingers.
- Build the truffle cascade on top of the cake from the bottom of the rod upwards, using small amounts of the remaining melted chocolate to attach them to the rod. Allow each one to set before adding the next. Place the remaining truffles on the top of the cake. Balance a presentation box on the top of the angled rod, using a little melted chocolate to hold it in place, ensuring that it is tipping up to look like the truffles are cascading out of the box.
Tips: Placing a small amount of frosting on the cake board will help to secure the cake so that it does not move too much when being decorated. Whilst you are building the truffle cascade, leave your bowl of chocolate over the warm water to keep it workable.