For the cake:
- Preheat the oven to 180 C / Gas 4. Grease two 20cm (8 in) cake tins and line with baking parchment.
- Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk. Divide the cake mixture between the prepared tins.
- Bake for about 25 to 30 minutes, or until well risen and shrinking away from the sides of the tin. Remove from the oven and allow to cool completely.
For the buttercream:
- Take a messy child approach to the buttercream by throwing everything in until it has the right consistency (see footnote). The buttercream should be thick yet light in consistency. Then spread onto the cake once cooled.
- Apply all of the decorations starting with the chocolate fingers, then adding your sweet choices. Before finishing off with an optional lovely piece of string, or bow. Enjoy!
Line two 12-hole muffin tins with paper cases. Fill only two-thirds full with the cake mixture to allow for a good rise. Baking time will be reduced to 10 to 15 minutes, ready when a skewer inserted into the centre comes out clean. Allow to cool before decorating.
Use 4 to 5 of your favourite sweets such as chocolate buttons, jelly beans or Smarties®!
As a guide for a cake of this size, we would suggest: 80g butter at room temperature, 170g icing sugar, 2 tablespoons of cocoa powder and 1 tablespoon of milk, if needed.