Ingredients with Measurements:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 200g self-raising flour
- 25g cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 200g milk chocolate, melted
- 100g white chocolate, melted
- 150g mini chocolate eggs
- 8-10 liquorice strips
Special equipment needed:
- 2 x 20cm round cake tins
- Piping bag
- Large round piping nozzle
- Cake board or plate
Step-by-step instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the cake tins.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent curdling.
4. Sift in the remaining flour, cocoa powder, baking powder, and salt. Fold in gently until just combined.
5. Divide the mixture evenly between the two tins and smooth the surface with a spatula.
6. Bake for 20-25 minutes or until a skewer inserted into the center of the cakes comes out clean.
7. Leave the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
8. Once the cakes are cool, use a serrated knife to level off the tops if necessary.
9. Place one cake on the cake board or plate and spread a layer of melted milk chocolate over the top.
10. Place the other cake on top and press down gently.
11. Use a piping bag fitted with a large round nozzle to pipe the melted white chocolate in a spiral pattern over the top of the cake, starting from the center and working outwards.
12. Use the back of a spoon to smooth out any bumps or ridges in the chocolate.
13. Cut the liquorice strips into small pieces and arrange them on the cake to create the caterpillar's legs.
14. Use the piping bag to pipe two dots of melted milk chocolate on the front of the cake for the eyes.
15. Place two mini chocolate eggs on top of the dots to create the pupils.
16. Use the remaining mini chocolate eggs to decorate the rest of the cake, pressing them gently into the white chocolate.
17. Leave the cake to set at room temperature for at least an hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Total time: 1 hour 30 minutes
5. Temperature:
Preheat the oven to 180°C/160°C fan/gas mark 4.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories: 480
Fat: 27g
Saturated Fat: 16g
Carbohydrates: 56g
Sugar: 43g
Protein: 6g
Fiber: 2g
Sodium: 110mg
Substitutions for ingredients:
- You can use dark chocolate instead of milk chocolate if you prefer.
- If you don't have self-raising flour, you can use plain flour and add 2 tsp of baking powder.
- You can use dark or milk chocolate mini eggs instead of white chocolate ones.
Variations:
- You can add a layer of buttercream or jam between the two cakes for extra flavor.
- You can use different types of chocolate for the eyes and legs, such as dark or white chocolate.
- You can decorate the cake with other Easter-themed decorations, such as edible flowers or bunny ears.
Tips and tricks:
- Make sure the butter is softened before you start, as it will be easier to cream with the sugar.
- Don't overmix the cake batter once you've added the flour, as this can make the cake tough.
- Use a serrated knife to level off the tops of the cakes for a neater finish.
- If the melted chocolate is too thick to pipe, you can add a little vegetable oil to thin it out.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake is best served at room temperature, but you can warm it up in the microwave for a few seconds if you prefer.
Presentation ideas:
Serve the cake on a cake stand or plate and decorate the surrounding area with Easter-themed decorations, such as flowers or eggs.
Garnishes:
You can garnish the cake with fresh fruit, such as strawberries or raspberries, or with whipped cream.
Pairings:
The cake goes well with a cup of tea or coffee.
Suggested side dishes:
The cake is a dessert and doesn't require any side dishes.
Troubleshooting advice:
- If the cake sinks in the middle, it may not have cooked for long enough or the oven temperature may have been too low.
- If the cake is dry, it may have been overcooked or not enough liquid may have been added to the batter.
Food safety advice:
Make sure to wash your hands and any utensils or equipment thoroughly before starting to bake. Check that all ingredients are within their use-by date and that the eggs are fresh.
Food history:
Colin the Caterpillar Cake is a popular cake sold by the UK supermarket Marks & Spencer. It was first introduced in 1990 and has since become a staple of British birthday parties and celebrations.
Flavor profiles:
The cake is chocolatey and sweet, with a creamy texture from the melted chocolate.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with a cup of tea or coffee.
Related Categories
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Region: British
Taste: Sweet, Rich, Moist, Chocolatey, Creamy