Chocolate Sponge

• RedMan Fine Sugar | 128889 | 300g
• RedMan Unsalted Butter (room temperature) | 112456 | 120g
• Royal Victoria Cream Cheese | 67059 | 220g
• RedMan Unsalted Butter (melted) | 112456 | 120g
• GoldTree Cocoa Powder | 58303 | 70g
• RedMan Plain Flour | 128626 | 160g
• RedMan Baking Powder | 62712 | 8g
• Deltasal Fine Sea Salt | 58415 | 2g
• Fresh EggsRedMan | 12088 | 2nos
• Egg Yolk | 12088 | 2nos
• RedMan Vanilla Extract | 67721 | 4g

Buttercream

• RedMan Unsalted Butter (room temperature) | 112456 | 100g
• RedMan Icing Sugar | 9793 | 180g
• RedMan UHT Full Cream Milk | 103602 | 10g

Coating

• Tulip Dark Cocoa Compound | 57522 | 450g
• RedMan Snowflakes sprinkle | 201240 | 80g
• RedMan Candy Cake Sprinkle | 203307 | 10g

Chocolate Sponge

1. Mix melted butter with cocoa powder.
2. Cream room-temperature butter, sugar and cream cheese, then add the cocoa mixture.
3. Slowly add eggs, egg yolks and vanilla essence.
4. Add flour, baking powder and salt, mix well.
5. Bake in a lined 23 x 33 cm tray at 180°C for 25-30 minutes. Cool completely.

Buttercream

1. Beat butter until smooth and pale.
2. Add icing sugar and milk, beat until fluffy.

Coating

1. Crumble the cooled sponge into fine crumbs.
2. Mix in buttercream until it forms a soft dough. Add more buttercream 1 tbsp at a time if dry.
3. Roll into balls of about 30g. Place on a lined tray and chill at least 1 hour.
4. Melt compound in 30-second bursts, stirring until smooth.
5. Dip each ball using a fork, tap off excess, place on lined tray.
6. Top with sprinkles before the coating sets. Keep chilled.

Sponge:
180°C for 25-30 mins in a 23 x 33 cm tray

Keep chilled, up to 3 days ahead