Happy New Year to you all! 2020 has arrived and a new decade has begun.
This cake is inspired by one of my favourite places to go. On New Year’s Day we headed off to IKEA to look at a sofa bed and well to have a general look around. Of course we did get have some meatballs while we were there. I recommend the meatballs from there.
Every where you go in IKEA are these bags of little daim bars and I thought well why not start the New Year off with a big cake.
Big cakes stress me out big time because I’m used to do them about I never think they look good but I’m determined this year to change that. This cake did stress me out but I’m happy with the end result. I’m also a believer that as long as it tastes good then the way it looks isn’t the top priority.
This three layer cake has crushed Daim bars in the middle with a chocolate buttercream sitting on a beautiful chocolate sponge. There are mini Daim bars stuck around the outside and more crushed up Daim bars on the top of the cake.
I know that everyone is trying to eat better after Christmas but cake is good no matter what. I have spare Daim Bars left so I will be doing a recipe with them soon well as long as there are some left.
Daim Cake
Ingredients
- 375 g unsalted butter
- 375 g caster sugar
- 285 g self-raising flour
- 15 g Cocoa Powder
- 6 eggs
- 4 Tbs whole milk
- ½ tsp vanilla extract
- 250 g unsalted butter
- 565 g icing sugar
- 15 g Cocoa Powder
- Mini Daim Bars
- 4 tbsp whole milk
Instructions
Cake
- Pre-heat the oven to 180 degrees/Gas 4. Grease three 20cm (8 inch) deep sandwich tins then line the base of each tin.
- Add the cake ingredients to a bowl and beat until the mixture has become a smooth batter. Divide the cake mix equally between the prepared tins and level the surface.
- Bake in the pre-heated oven for about 22 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
Buttercream
- Beat the butter until it is light in colour (about 5 minutes) then slowly add the icing sugar then combined until it is fully incorporated.
- Add in the cocoa powder and the milk and mix again, if the mixture is still stiff then add more milk until the butter cream is smooth.
- Crush up a few mini daim bars by using a knife then using a palette knife spread the buttercream on the bottom layer of sponge and add a handful of crushed daim bars. Repeat this until the cake is assembled.
- Once all three layers are stacked on top of each other, do a crumb coat around the outside of the cake and on the top. Put cake in the fridge for at least 30 minutes for the buttercream to set.
- After the cake has been in the fridge, then start doing your top coat of buttercream. Once the cake is covered. decorate with the daim bars.
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