MINI CHOCOLATE FLAKE CAKES – Soft Chocolate Sponge filled with Strawberry Jam & the crowning glory “Cadbury Chocolate FLAKES.” These are the perfect bake to satisfy ANY chocolate craving.
What can I say, I never planned to make these little beauties. They were definitely a spur of the moment bake.
I originally bought the flakes to crumble on top of a Pavlova, but on this particular morning I had forgotten to buy CREAM. You can’t have a Pavlova without cream so that idea had to be scrapped
I was facing a HUGE chocolate dilemma. I had to do something with the flakes or I would eat them all. Trust me on this one. I know from personal experience that it is very easy to eat 2 or 3 flakes in one go. I admit freely, I have no will power when it comes to chocolate flakes!
When I lived in Dublin there was an amazing little bakery near our house which had lots of amazing cakes. The little Mini Chocolate Flake Cakes were my kids favourite. I thought why not surprise my kids with “my version” of one of their favorite chocolate cakes.
The bakery filled their cakes with rich home made raspberry jam and buttercream. Using the goodtoknow.co.uk recipe Chocolate Flake Slices for inspiration – you can find that recipe here –https://www.goodtoknow.co.uk/recipes/flake-cake . I decided to make my own version and to give them my own little twist by using Malteser Chocolate spread. A quick look in my pantry & surprise surprise , what do i find an empty jar – (thanks kids). That left me with 1/2 a jar of strawberry jam. No worries I can work with that.
This is a very simple recipe – it’s the chocolate covering that’s the “hard” part. I put my cooled cut up cake bars on a baking tray and used a spoon to pour the melted chocolate over the tops and then used a knife to help spread it around the sides.
A nice tip – to get the chocolate nice and shiny, I added 2 tsps of veg oil, it also helps to set the chocolate a bit quicker.
Now when I was making the batter I poured half the batter in the tin, then spread the jam over the top. I poured the remaining batter over the jam layer – BUT you could also do it another way, pour all the batter in the tin and then when the cake is cooled split it into two layers. Spread the jam over one layer and place the second one op top. Cut it into equal size “cake bars”. Some people might find it easier to do it this way
Apologies in advance to my US readers , because I know from my brother in Boston you can’t get FLAKES or TWIRLS in the USA.
Boy are you missing out big time lol – but then again you do have every flavour of M&M’s available 😉
I’ve put the US Cup measurements in the recipe just in case you decide to splurge out and buy a few on Amazon!! I found a link here
and check out this Flake review on You Tube – can you believe somebody actually did a review of a Chocolate Flake!!!
Mini Chocolate Flake Cakes
These little Mini Chocolate Flake Cakes are pieces of chocolate heaven. Filled with Jam and topped with a flake. They make a great tea time treat
- 150 g self-raising flour (1 1/4 cup US)
- 2 tsp baking powder
- 75 g cocoa powder (1/2 cup US)
- 225 g unsalted butter (1 cup US)
- 200 g caster sugar (1 cup superfine US)
- 1 tsp vanilla extract
- 3 eggs
- 6 tbsp milk – I used chocolate milk because I had some but normal milk is fine
- 10 tbsp strawberry jam – slightly warmed – could use Nutella or Choc Spread instead
- 250 g milk/plain chocolate or a mix of both or you could use white!! (2 cups/8.8oz US)
- 4 Flake bars split in half – you will have a total of 8 – if you like a twirl better than use that lol
- 2 tbsp of veg oil (optional)
- Preheat the oven to 180°C/350°F and line a 20 x 30-cm or 8” square tin with baking paper.
- In the bowl of an electric mixer, cream together the butter, sugar, eggs and vanilla extract.
- Sift in the flour, baking powder and cocoa powder and mix well.
- Add in the milk, and mix again until light and fluffy
- Warm the jam in the microwave for 30 seconds, using a wooden spoon drop half of the chocolate mixture into the tin. Spread it out and make sure its level
- Spoon the warm jam over the top and spread it out with a knife. Pour the remaining half of the cake batter over the top of the jam.
- Bake in the preheated oven for 25-30 minutes or until a skewer comes out clean.
- Leave to cool in the tin for about 20 minutes., remove the sponge and place it on a wire rack to go cold completely.
- Cut the cake into 8 biggish rectangles
- While the cake is cooling, go ahead and melt the chocolate in the microwave or in a bowl over a pan of simmering water. Remove from the heat & add a tablespoon of veg oil. this is optional, but it gives the chocolate a nice shine and helps it set quicker
- Cut the cake into 8 biggish rectangles. Spoon the melted chocolate over each mini cake BE GENEROUS LOL.
- Press the Flake gently on the top of each cake .
- Leave to set at room temp or place in the fridge for 20 mins
When I was making the batter I poured half the batter in the tin , then spread the jam over the top. I poured the remaining batter over the jam layer – BUT you could also do it another way, pour all the batter in the tin and then when the cake is cooled split it into two layers. Spread the jam over one layer and place the second one op top. Cut it into equal size “cake bars”
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