Makes 6 – PREP 35 mins – COOK 20-25 mins – Moderately easy
1 stick of butter, softened, plus extra for greasing
1 cup light brown soft sugar
2 large eggs
1 cup self-raising flour
½ cup ground almonds
1⁄2 tsp baking soda
5 tbsp cocoa, plus a little extra for decorating
½ cup milk
4oz bar dark chocolate, chopped
4oz bar milk chocolate, chopped
1 cup heavy cream
1 – 2 cups chocolate drops
few thin sticks licorice or Japanese chocolate pocky sticks
1. Heat oven to 350F. Grease and line the bases of 6 dariole moulds or individual metal pudding basins with baking parchment or grease-proof paper. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and milk in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 minutes until risen and a skewer poked in comes out clean. Cool for 15 minutes, then remove from tins and cool completely – upside-down.
2. Mix the two chocolates in a heatproof bowl. Heat the cream to just below boiling point, then pour over the chocolate and stir together until melted and smooth. Chill until thick enough to spread.
3. Use a small dot icing to stick a marshmallow to the top of each cake. Completely ice all the marshmallow-topped cakes. Dot with chocolate drops to look like the outside of a dalek, and add small sticks of licorice or pocky sticks to be the guns, arms and eye-sticks.