Desserts Mother's Day - Chocolate Overload Cake

Serves : 12

Preparation Time: 15 minutes

Cooking Time: 25 minutes, plus cooling time

Mother's Day Cake Recipes & Ideas

Ingredients

  • 1 x 425g Betty Crocker Devils Food cake mix
  • 125ml vegetable oil
  • 230ml semi skimmed milk
  • 3 eggs
  • 200g Nutella
  • 250g Betty Crocker chocolate fudge icing
  • 90g Maltesers
  • 4-5 chocolate biscuits – dark choc digestives, Cadbury fingers, chocolate coated pretzels, Oreos, etc.

Method

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line the base of 3 x 20cm cake tins.

  2. Tip the cake mix into a large bowl. Add the vegetable oil, milk and eggs and whisk for 2-3 minutes until the batter is smooth and creamy.

  3. Divide between the cake tins and place in the oven to bake for 15-20 minutes until risen and just firm to the touch.

  4. Remove and allow to cool for 10 minutes before decanting and cooling totally.

  5. Lay one sponge onto a serving plate and top with half the Nutella, spreading to totally cover the sponge. Lay the second sponge on top and spread the remainder of the Nutella over it. Top with the last sponge.

  6. Spread the chocolate icing over the cake top and sides, continuing until totally smooth.

  7. Press the Maltesers around the base of the cake and press into the icing gently.

  8. Decorate with the biscuits and remaining Maltesers on top.