I look at hundreds of cakes each week for ideas, and many of my lovely friends post ideas on my Facebook page.  When I saw this, originally from a Dutch blog I believe, I was desperate for an opportunity to make it – how simple but incredibly effective!  Then I get a call for an order, we discuss animal, farming, countryside themes and when the lady mentions chocolate, I have a lightbulb moment.  The piggie cake!! You do need 16 Kitkats (well, 15 1/2) to go around a six inch cake, but it’s really worth it – simple, delicious, especially if you love KitKats!

Piggies in the Mud – the Flossie Pops way
Makes a 6″ sponge (and a few cupcakes!)
 
Cake:
75g dark chocolate

100ml milk

225g soft brown sugar

 

75g unsalted butter, softened

 

2 medium eggs, slightly beaten, 
150g plain flour
1 1/2 tbsp cocoa powder (I love Green & Blacks)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
Chocolate Ganache:
200g Dark chocolate (50 – 70% cocoa solids)
200ml Double cream
Chocolate Buttercream:
200g unsalted butter
400g Icing sugar
1tbsp Milk
(wait for it, I haven’t forgotten the chocolate, that comes later!)
For the piggies:
Pink icing (Renshaw is good for colours) or colour some sugar paste (ready roll icing) with a little pink paste colour (Wilton, Sugarflair etc.)
 

 

Oven temp 160ºC or gas 3
For the cake:
1) Put milk, chocolate and half the sugar in a saucepan and gently heat until chocolate and sugar have melted
2) Cream remaining sugar and butter together until light and fluffy
3) Slowly add eggs and then fold in flour, baking powder, bicarbonate of soda and cocoa powder
4) Finally pour in hot chocolate mixture, mix until combined and pour into greased, lined 6″ (15cm) round cake tin
5) Bake for 25 – 45 minutes until cake springs back when touched lightly and a skewer inserted in centre comes out clean.
6) If you have extra mixture, pour into cupcake cases and bake for around 15 minutes, or until they spring back when lightly touched.
For the ganache:
1) Break the chocolate into small pieces and put in a heatproof bowl
2) Heat the cream in a saucepan until almost boiling and bubbles start rising to the surface.
3) Pour the cream onto the chocolate and stir or whisk gently until combined and glossy.
For the buttercream:
1) In a stand mixer whizz together the softened butter and icing sugar until really light and fluffy (10 minutes is fine!).
2) Add half the cooled ganache and whisk together until combined.
To assemble:
1) Once cooled, split the cake in half and dollop on chocolate buttercream.
2) Place on a 6″ cake card (thin board) with a dab of buttercream on it and cover the outside of the cake in a thin layer, or crumb coat of buttercream and set aside.
3) Make the piggies out of the pink sugarpaste  – I made the eyes and nose holes with a cocktail stick and set aside.
4) Stick two-finger KitKats around the side of the cake (I needed 15 1/2) and tie a ribbon around to disguise the lettering.
5) Pour the ganache over the top of the cake – if it’s too solid, melt in 10 second bursts on defrost in a microwave – you don’t want it too runny though or it will run through the KitKat border.
6) Arrange your piggies and swirl the ganache as it cools if you fancy!