Chocolate mikado cake

Ingredients:

115g unsalted softened butter

115g caster sugar

2 eggs

 115g plain flour

1tsp baking powder 

60g cocoa powder

4 packs mikado( chocolate fingers)

250g strawberry's 

130g raspberries

Icing:

70g butter

150g icing sugar

40g cocoa powder

Method:

preheat the oven to 180 degrease.

Grease a cake tine and line with baking paper.

Then put the butter and sugar in a bowl and beat with a wooden spoon until light and fluffy.

Then add the eggs one at a time beating them after each one.(may curdle)

Next add the plain flour and fold in with a metal spoon.

Add the cocoa powder

when you have done that put the mixture in the prepared cake tin.

Put the cake tin in the oven for 30-45mins( may take longer or shorter)

Once finished and spongy on the top let it cool.

Now make the icing.

Put the butter and icing sugar in a bowl and beat.

It will be finished when all the icing sugar has been mixed in.

Once done that add the cocoa powder.

When the cake has cooled take out of the tin and put on a plate.

Spread the icing on the cooked cake.

Then get the mikados and make a circle in the middle and stick them in but not to fare.

Next chop the strawberries in half and stick the on the outside of the mikados.

make sure the middle is filled with raspberries, so put the raspberries in a handful at a time.

don't add to the top of the mikados.

If the mikados fall down during the making of the cake just put them back in and hopefully they shall stay there

Once you've done this enjoy

( just put the knife in between the mikados to cut the cake.)