Gravity-defying Cadbury Chocolate Finger Cake with Nestle Smarties

Gravity-defying Cadbury Chocolate Finger Cake with Nestle Smarties

Anti-gravity cakes are this year's must-have trend for birthdays or parties - this stunning Smartie cake will delight kids and grown-ups alike

Ingredients cake:
  • 150ml vegetable oil, plus extra for greasing
  • 200gr plain flour
  • 8 tbsp cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 280gr light brown soft sugar
  • 200ml buttermilk
  • 100ml strong coffee or espresso
  • 2 tsp vanilla extract
  • 2 large eggs

Ingredients decoration:


  • 2 packs Cadbury chocolate fingers
  • 8 tubes of Smarties, or other sweets

Ingredients chocolate fudge icing:

  • 100gr milk chocolate, chopped into small pieces
  • 200gr slightly salted butter, softened
  • 400gr icing sugar
  • 4 tbsp cocoa powder
  • 2 tbsp milk


  • 1 bendy straw
  • 1 paper bag or sweet packet (see tip)
  • sticky tape
  • 2 Wooden skewers


  1. Heat the oven to 180 C. Grease and line two 20cm cake tins with baking parchment.
  2. Put the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and 1 tsp salt in a bowl and mix well.
  3. Measure the buttermilk, coffee, oil and vanilla in a jug. Add the egg and whisk until smooth.
  4. Pour the wet ingredients into the dry and whisk until well combined.
  5. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean.
  6. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
  7. To make the chocolate fudge icing, put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted.
  8. Remove the bowl from the heat and leave to cool a little.
  9. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine, then whisk with a hand mixer until smooth.
  10. Sift in the cocoa and pout in the melted chocolate and milk, then mix again until smooth.
  11. Use roughly half the icing to sandwich the cakes together on a cake stand or board. Use a palette knife to cover the entire cake with the remaining icing - don't worry about being too neat.
  12. Use the chocolate fingers to cover the sides of the cakes - do this straight after icing as the icing will set after a while, and the chocolate fingers won't stick.
  13. Melt the remaining chocolate in the microwave or in a small bowl suspended over a pan of gently simmering water. Leave to cool until the chocolate is a spreadable consistency.
  14. Push a skewer into the centre of the cake and slip the straw over the top - this will give it more stability.
  15. Push 1-2cm of the straw into the cake. Use a cutlery knife to spread a blob of chocolate onto a Smartie and, starting at the base, stick the Smarties to the straw. Work your way up until the straw is completely covered.
  16. Tip the remaining Smarties on top of the cake to flood the surface. Enjoy!
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