And it’s all edible! The pigs are made from sugar icing, bought ready made en bloc, the chocolate cake is moist and delicious and the Kit Kat sticks set the whole thing off. It’s also ENORMOUS as well as being easy. It will easily feed 25 people. I found the recipe on Facebook, but with certain bits left out, so having now proved that it can be done, here are the right quantities and a recipe that works!
Basically you make two chocolate cakes, then put them one on top of the other with some form of butter icing to glue them together. Then you ice the sides and top, add the Kit Kats which stick to the outer icing and finally decorate with pigs and ribbon.
Top tip – you need to make sure you have at least one 25 cm (10 inch) tin – NB: they are not sold in your average supermarket! The recipe makes two cakes, but you can bake the cakes one after the other if you only have one tin, as they are quite an investment.
The Chocolate Cakes
- 230g butter at room temperature
- 230g caster sugar
- 230 g light brown sugar
- 8 medium eggs
- 340g self-raising flour
- 100g cocoa powder
- 2 tspns bicarbonate of soda
- generous pinch of salt
- 10 tablespoons of creme fraiche (or sour cream)
- 2 teaspoons good vanilla extract
- 51 sticks of Kit Kat or 13 x 4-stick bars.
- A small pack of pink icing which is sold in Sainsbury in 250g bars. You can also use marzipan or marshmallow fondant.
- Ribbon – at least 80 cm!
- Preheat the oven to 180 C and prepare the tin(s) with baking parchment.
- Sift the dry ingredients together
- Cream butter and sugar until pale and fluffy
- Gradually beat in the eggs. First add an egg, then add some of the flour mixture. This avoids curdling. Use an electric whisk if you are lazy like me.
- Finally add the creme fraiche or sour cream.
- Put half the mixture in a tin, or divide the mixture between two tins if you have two tins. Gently encourage the mix to the sides.
- Bake for 30-35 minutes until they smell ready and a skewer comes out clean.
- Let cool 5 mins in tins then turn on to a wire rack to cool.
My cakes rose hugely and I had to cut the tops off as otherwise they would have been higher than the Kit Kat edging! Do this when they are cool.
Next put some butter icing between the cakes.
Butter icing: 100g margarine and some drinking chocolate powder mixed together until it looks light brown. You only need a thin layer of icing as the chocolate icing on top of the cake is very rich.
Next ice the sides and top of the cake:
Chocolate Garnache icing for the top and sides of the cake:
- 250 g dark chocolate, chopped
- 100ml double cream
- Combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.
- Set aside at room temperature to cool, stirring occasionally, until the Garnache is thick and spreadable. It’s really easy.
Pigs on Top
Basically the pigs are made by experimentation using the pink ready made icing (see above). You just make balls and half balls of icing to look like pig bodies and heads. Stick on ears and tails as you please. No two cakes will be the same. All credit to my great friend Sian Rose-Sargaison who did the pigs while I did the icing!
They stick to the outside of the iced cake, but it helps to put a ribbon in place at the end to hold it all together while the Garnache sets – and it looks good too. You can stick the Kit Kat’s on one by one or in twos – easy for serving. It’s simple to divide the cake between many people because you measure it in Kit Kat sticks. A two stick slice is huge so the cake easily goes round 25 people!
Finally, stand back and photograph!