Repeat this with both sponges
Using a long sharp knife, carefully slice the sponge into 3 equal slices
Look around your kitchen for 2-3 round items to use as a cutting guide. I’ve simply used a saucepan lid and 2 different sized cutters.
Lay your first slice on a chopping board and using your biggest disc, cut around the layer using a sharp vegetable knife. Then repeat with your smaller shapes. Do this to both a dark and light slice.
Now remove the outer ring of both slices and swap them and repeat with the other rings. (This is where pictures are helpful.
Once you’ve cut and swapped alternate rings on both slices, it’s time to start building. Spread a layer of chocolate spread over the first layer, then pick up the other complete set of rings and lay it on top.
Repeat the above process with the other 4 slices but on the final layer, do not put anything on the top just yet.
You will have quite a huge cake but we want it to bond. To do this place the cake tin ring around the cake and fasten, cover with cling film then weight the top. I used a baking tray and a saucepan of cold water. This process will adhere the layers fully. I left mine overnight but 2 hours will be long enough.
Now decorate at will. I simply used Chocolate Spread and melted chocolate.
At this stage your guests will just think it’s a normal chocolate cake, until it’s cut. Then watch their faces.
No matter where the cake is cut, you will end up with a mind boggling slice of squares from a round cake. Keep the secret, it’s just a hack. As ever, enjoy.
