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Candy chocolate cake decorated with colourful sweets and pearls
Colourful and chocolatey candy cake

Ultimate Candy Chocolate Cake

Author: Flavelo
Recipes Cakes and Desserts
The 'Candy Cake' is the ultimate in childhood fantasy: a chocolate cake that looks like a sweet shop exploded on top of it. The base is a moist, cocoa sponge covered by a rich ganache (chocolate cream) into which we mixed crunchy cereal flakes. The decoration is irregular and abundant – here the principle of 'less is more' does not apply!
🕒 Prep Time 45 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 12 servings
🔥 Calories 650 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (24 cm)
  • Large mixing bowl
  • Whisk and spatula
  • Wire rack

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Soya

Instructions

1 ✓

Preheat the oven to 180°C. Grease and flour the tin.

Tip: Precise preparation is the foundation of a beautiful cake.
2 ✓

Melt half of the chocolate (100g) over steam.

Tip: Cool to lukewarm before adding to the egg.
3 ✓

Cream the butter with the sugar, add the eggs and the melted chocolate.

Tip: The emulsion of chocolate and butter gives the richness of the dough.
4 ✓

Sieve in the flour, cocoa, baking powder, salt. Loosen with the milk. Mix until smooth.

Tip: Sieving and adding liquid ensures lump-free consistency.
5 ✓

Bake for 30-35 minutes. Perform a skewer test. Cool down.

Tip: The hot dough is fragile, be patient with cooling.
6 ✓

For the cream (ganache), heat the cream, pour onto the remaining 100g chocolate. Mix smooth with the icing sugar. Chill until spreadable consistency.

Tip: During cooling, the cocoa butter crystallises, thickening the cream.
7 ✓

Coat the cake with the cream.

Tip: It doesn't need to be mirror smooth, the sweets will cover it anyway.
8 ✓

Sprinkle generously with the colourful sweets.

Tip: The more shapes and colours you use, the more spectacular.

Recipe FAQ

When should I put the sweets on?
Immediately before serving, or when the cream has set a little but is still sticky. If you put them on too early, the sugar coating may melt in the fridge.
Can the cake be frozen?
The sponge yes, but not with the sweet decoration, as freezing ruins the texture of the sweets.

Ingredients

  • 250 g Plain flour
  • 200 g Granulated sugar
  • 50 g Cocoa powder
  • 150 g Butter (soft)
  • 4 pcs Eggs
  • 150 ml Milk
  • 1 sachet Baking powder
  • 1 pinch Salt
  • 200 g Dark chocolate (for dough and cream)
  • 200 ml Double cream
  • 50 g Icing sugar
  • 150 g Mixed sweets and jelly sweets