CHOCOLATE CAKE STACKED WITH profiteroles – by Alex Burdett

by Barry Lewis



– 280g of plain flour
– 400g of caster sugar
– 75g of cocoa powder
– 2 eggs
– 2 teaspoons of vanilla extract
– 1 teaspoon baking powder
– 225ml of boiling water
– 225ml of milk
– 110ml vegetable oil
– 120g of butter
– 160g of icing sugar
-60g of cocoa powder
– 1 teaspoon of milk (optional)
– 180ml of water
– 75g of butter
– 90g of plain flour
– 1 teaspoon of caster sugar
– pinch of salt
– 2 eggs
– Whipped cream
– Chocolate sauce
– 2 packets of chocolate fingers
– Chocolate sprinkles

Recipe sent in from Alex Burdett, sounds great Alex.. will have to try it!


1. Firstly pre heat the oven to Gas Mark 4 the cake is made first and get your cake tins greased and ready.

2. In a large bowl add in all of the dry ingredients and mix in well.
3. Add in the wet mixture except for the boiling water. Whisk mixture until well combined. 
4. Slowly add in the boiling water and whisk again until mixture is smooth and glossy. 
5. Spilt mixture between your dishes evenly and cook on the same shelf for 30 minutes or longer if needed. 
6. When cooked leave to cool completely. 
– Turn your oven up to gas mark 6.
1. Boil water in saucepan, once boiled add in your butter. Leave until butter is fully melted. 
2. Add your dry ingredients to the saucepan when boiled. 
3. Beat the ingredients throughly until mix combines into a dough. 
4. Place the dough in a bowl to chill. 
5. Whilst your dough is cooling beat your eggs with a fork. Once your dough is cool add in your eggs gradually and beat.
6. Now your dough should be smooth. Add into a piping bag and pipe out small circles around 4cm wide. Do this until your mixture has all been used
7. Bake in the oven for 20 minutes. Then take out and make a tiny hole in the bun to let steam out then put back in oven 5 minutes to dry out. 
8. Once cooked leave the cool. 
1. In a bowl beat your butter until smooth. 
2. Once smooth add in your icing sugar and cocoa powder and whisk on high speed for around 3 minutes to make a thick frosting. 
3. To make the frosting thinner add a teaspoon of milk or as much as you like until your happy with your thickness.
1. In a bowl whisk whipping cream until thick. 
2. Once thick add to piping bag. Put the tip of the piping bag into the slit made in the profiterole and squeeze until filled. 
1. The cakes should now be cool. Spread frosting on top of onenof the cakes then put the other on top. Then spread the remaining frosting the the side of the cake for the chocolate fingers.
2. Place the chocolate fingers on the outside of the cake until it is all covered. 
3. Stake finished profiteroles on top of the cake into a pyramid shape. This will be supported by the fingers. 
4. Once your happy with your pyramid shape squeeze chocolate sauce all over the profiteroles and add chocolate sprinkes. 
5. Tuck in and enjoy!!