In a large bowl mix together the cake ingredients; Stork with Butter, caster sugar, vanilla, eggs, self-raising flour until evenly combined.
Split the mixture into 1/3rds. To one third beat in the cocoa powder, to another third mix in the strawberry jam and a little pink food colouring and leaving the remaining third plain. Place each flavour into separate greased 7” sandwich tins and bake in the oven for 25-30 minutes until golden and springy to the touch. Allow to cool on a wire rack.
Beat together the Stork with butter, icing sugar and vanilla until smooth and creamy. Then take the cooled cakes and level the tops with a serrated knife. Cut the centres out of the chocolate and strawberry layers using a cookie cutter and reserve.
To assemble place the chocolate ring on a serving plate, add a layer of buttercream and top with the strawberry layer.
Fill the centre with the two shelled chocolates and the chocolate buttons.
Add another layer of buttercream and top with the vanilla cake.
Coat the top and sides of the cake with the vanilla buttercream and chill in the fridge for 30 minutes.
Melt the dark chocolate and allow to cool a little. Pour ½ over the top of the cake. Place a circle of cake (reserved earlier in the centre and cover with the remaining chocolate.
Sit the ice cream cone into position and decorate with extra sprinkles.
- Baking time:
- Serves: 12