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I made a LocoRoco cake!

I made a LocoRoco cake!


I’m not going to go into reasons why, but I made a LocoRoco cake a couple of days ago and I thought you might like the recipe. It’s based on a recipe for a dense, fudgey chocolate cake and then decorated with delicious marzipan and coloured icing for the eyes and mouth. This makes it look a bit like a LocoRoco. And I emphasize the words ‘a bit’.


For the cake

200g good quality dark chocolate (around 70% cocoa solids), 200g unsalted butter, 85g self raising flour, 85g plain flour, 1/4 tsp bicarbonate of soda, 200g muscovado sugar, 200g golden caster sugar, 3 medium eggs, 75ml buttermilk

For the icing

100g dark chocolate as above, 150ml carton double cream (pouring), 2 tbsp golden caster sugar

For the decoration

200g golden marzipan, sheet of white pre-rolled icing


Butter the inside of a 20cm cake tin and line with greaseproof paper. Pre-heat your oven to 140° fan/160° conventional/gas 3.

For the cake

1. Break the chocolate into a pan then chop up the butter in cubes and add. Pour in 125ml of water and warm on a fairly low heat until all of the ingredients have melted together. While the chocolate is melting, combine the two flours, two sugars, cocoa powder and bicarbonate of soda in a large mixing bowl and mix. Use your fingers to break up any lumps if necessary. Beat the eggs in a separate bowl and add the buttermilk.

2. Now add the melted chocolate/butter mix and the eggs/buttermilk mixes to the flour/sugar mix and beat together with a wooden spoon until you get a smooth, fairly wet mixture. Poor the mixture into the cake tin and bake for 1 1/2 hours. Remove the cake and allow to cool in the tin for a while before turning out and cooling completely on a wire rack.

3. To make the icing, pour the double cream into a heavy based pan and add the sugar. Heat on a gentle heat until it’s just about to boil. Remove from the heat and add the chocolate. Once melted, beat until you get a smooth, creamy chocolate mix. Now apply this mix to the cake, filling any cracks that might appeared during cooking. Make sure you save some icing to stick the decorations to the cake.

For the decoration

1. Dust a clean worksurface with icing sugar and knead your marzipan for a few minutes. Roll into a ball and then roll out into a circle with a rolling pin so that the marzipan is about 5mm thick.

2. Loosely roll the marzipan onto the rolling pin and then drape over the cake. Smooth down so that the marzipan covers the cake completely and trim any excess. Eat the excess.

3. Using a shot glass or similar cut out two eyes from the pre-rolled icing. Stick these to the marzipan using some of the leftover icing. Go on, have quick lick of the icing.

4. Incorporate a few drops of the food colouring into the icing and kneed between your fingers so that it creates a consistent colour. Break off a couple of same-size balls and roll into circles. Stick these to the which circles to create the pupils.

5. Roll the remaining coloured icing to create a mouth for your LocoRoco and stick it in a appropriate position on the cake.

6. Eat your LocoRoco! Although not all at once because you’ll be quite sick.

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