Lisa Marley's Popping Candy Chocolate Cake

Lisa Marley's Popping Candy Chocolate Cake


What could make a delicious chocolate cake even better...? An added popping candy surprise! 


For the cake - 

475g soft butter

475g caster sugar

3tsp vanilla extract 

9 medium eggs

45g cocoa powder

400g self-raising flour

1tsp bicarbonate of soda 


For the orange soaking syrup - 

50ml water

100ml orange juice 

100g sugar

50g fine cut marmalade 


For the buttercream - 

400g soft butter

300g icing sugar 

3tsp vanilla extract 


For the ganache - 

300ml whipping cream

300g dark chocolate, chopped into small chunks

1tsp runny honey

Zest of a large orange 

65g popping candy 



Make the ganache:

Add the cream, honey and orange zest to a pan and gently heat until it is just about to boil.

Take off the heat.

Carefully add in the chocolate and swirl the pan until the chocolate is covered. Allow to stand for two minutes then stir to combine. Allow the Ganache to cool at room temperature. TIP: Stir the ganche before using.


Make the soaking syrup: 

Add the sugar, orange juice, water and marmalade to a saucepan and bring to the boil whilst stirring every now and then. Allow the liquid to thicken into syrup. Leave in the pan on the hob. TIP: If the syrup becomes too thick add some orange juice and re heat.


Make the chocolate cake: 

Grease and line x 3 20cm/8 Inch nonstick cake tins

Sieve the flour and cocoa powder together

Whisk the eggs

Pre heat the oven to 180 / Gas 4

Cream the butter and sugar together until pale, light and fluffy

Add in the vanilla extract and mix to combine

Add 1 tablespoon of the cocoa powder and flour mix

Add half the eggs

Mix to combine

Add 1 tablespoon of the cocoa powder and flour mix

Add the remaining eggs

Mix to combine

Add the remaining flour mix along with the bicarbonate of soda and mix until combined.

Divide into the three cake tins and bake for 35 – 40 minutes or until the sponge springs back to the touch.

Allow the cakes to cool for 10 minutes then invert the cakes on a wire cooling wrack. Remove the cake tins and baking paper.

Brush on the soaking syrup on the top of the cakes before they completely cool, the cakes should be warm. Use a generous amount of the syrup then allow the cakes to cool completely.


Make the buttercream and decorate:

Cube the soft butter and add into a large bowl or mixer. Add in the icing sugar and vanilla. Cream together until very light and very fluffy. TIP: Ideally, use a hand whisk or food mixer. TIP: Any left over buttercream will keep in an airtight container for three weeks in the fridge.

Smooth the buttercream onto the top of the bottom layer of cake. Allow for half an inch thickness, smoothed evenly on. TIP: leave a half an inch gap around the edge of the cake

Place on top the middle layer of cake

Repeat the process. TIP: Ensure the buttercream is very soft and remember to leave half an inch gap around the cake so the buttercream doesn’t seep out.

Add the top layer of cake TIP: Do not add any buttercream to the top.

Use a large spatula to cover the cake with the chocolate orange ganache. Use an upward sweeping motion to create a decorative pattern. Sprinkle over the popping candy. Use a glitter pump to add a touch of glamour

Allow to set for 30 minutes before applying the silver leaf. TIP: If you don’t have any silver leaf you can use silver balls or leave the cake plain.