Dessert
Sardine Tin Chocolate Cake
2 hServes 10Nutri-Score E€€
E
2 h
2 hSardine Tin Chocolate Cake
what you need
Ingredients
flour (sifted)Grains200 g
sugarPantry200 g
cocoa powder (unsweetened)Pantry50 g- baking powderPantry10 g
eggs (at room temperature)Dairy3 pieces
milkDairy150 ml- vegetable oilPantry120 ml
boiling waterBeverages120 ml
butter (softened)Dairy200 g- powdered sugar (sifted)Pantry350 g
dark chocolate (melted, for the buttercream)Pantry150 g
blue food coloring (gel)Other5 ml- melting wafers (silver and dark, for the sardines and tin)Pantry300 g
- edible glitter (silver, optional)Other5 g
per serving
Nutrition
548kcal
- Carbs
- 64 g
- Proteins
- 6 g
- Fat
- 30 g
what you’ll use
Tools
Mixing bowl ×2
Cake pan
Oven
Hand mixer
Spatula
Rolling pin
Pastry brush
step by step
Method
- Step 1
Bake the chocolate cake
- Preheat the oven and grease a cake pan.
- Whisk the flour, sugar, cocoa powder and baking powder in a bowl.
- Beat in the eggs, milk and oil, then stir in the boiling water until smooth.
- Pour into the pan and bake until a skewer comes out clean.
- Step 2
Make the chocolate buttercream
- Beat the softened butter until pale and fluffy.
- Add the powdered sugar and melted dark chocolate and beat until smooth.
- Tint a small portion with blue food coloring for the tin.
- Step 3
Fill and coat the cake
- Level the cooled cake and cut it into layers.
- Sandwich the layers with buttercream and coat the outside.
- Chill until the frosting is set.
- Step 4
Shape the tin and sardines
- Melt the silver melting wafers and roll them out to form the tin and its rolled-back lid and handle.
- Melt the dark wafers and shape small sardines with tails and eyes.
- Brush the tin with edible glitter and arrange the sardines inside.
- Step 5
Assemble and serve
- Place the chocolate tin on top of the frosted cake.
- Fill it with the chocolate sardines and serve.
most cooked first