Pick & mix chocolate and sweetie cake recipe

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Cheer up your tum with this bright and cheerful pick & mix chocolate and sweet cake recipe - it's sure to be a crowd pleaser!

Pick & mix chocolate and sweet cake
Serves8
SkillEasy
Preparation Time30 mins Preparation and decorating
Cooking Time45 mins Baking
Total Time1 hours 5 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories747 Kcal37%
Sugar74.1 g82%
Fat31.5 g45%
Saturated Fat16.6 g83%
Salt0.95 gRow 4 - Cell 2
Protein10.6 g21%
Carbohydrates105.0 g40%
Salt0.95 gRow 7 - Cell 2

This bright and cheerful chocolate pick & mix chocolate and sweetie cake is sprinkled with Smarties, Maltesers and mini marshmallows - and not only looks spectacular, but is also super easy to make.

This pick & mix sweetie chocolate is our ultimate favourite. With lashings of chocolate, this cake can also be changed to feature your little one's favourite sweeties, whether it's Dolly Mixtures, Revels, Minstrels or Haribo. However you decide to make it, this Willy Wonka-style chocolate sweet cake recipe serves 8, and takes 1 hour and 10 minutes to prepare and bake. Wrapped in chocolate fingers and topped with sweeties, it doesn't get much naughtier than this.

Ingredients

  • 125g butter at room temperature
  • 175g golden caster sugar
  • 175g dark muscovado
  • 2 eggs, beaten
  • 225g self-raising flour
  • 60g cocoa
  • ¼tsp bicarbonate of soda
  • 300ml buttermilk

To decorate:

  • 200g chocolate spread
  • 28g packet and 138g packet milk chocolate fingers
  • Selection of sweets – we used; white chocolate buttons, mini packets of Smarties, mini marshmallows, Maltesers, dolly mixtures and Love Hearts.

You will also need:

  • 20cm round tin, greased and lined

WEIGHT CONVERTER

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Method

  1. Heat the oven to 180°C. Put the butter, golden caster sugar and muscovado into a bowl and cream together with an electric mixer, until pale and fluffy. Add the eggs, one at a time, whisking well between each addition.
  2. Sieve the flour, cocoa and bicarbonate of soda into the mixture, then pour in the buttermilk. Stir together to create a smooth mixture.
  3. Spoon the cake mixture into the prepared tin. Bake for 45 mins, until risen, firm and shrinking away from the sides of the tin. Push a cocktail stick into the centre of the cake; if it comes out clean, the cake is ready. Cook for a little longer, if needed. Cool in the tin.
  4. Turn the cake out on to a cake stand. Cover the sides and top of it with the chocolate spread, using a palette knife.
  5. Press the chocolate fingers around the cake sides. Arrange 6 chocolate fingers on top of the cake to divide it into sections. Pile the different sweets into each section.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies