This is a Iggle Piggle Cake from the show In the Night Garden.
Rose’s Chocolate Cake Recipe:
250g butter (if using unsalted butter, add 1/4 teaspoon salt) chopped 2 cups water 1/3 cup cocoa powder 3 cups caster sugar 1 teaspoon bicarb soda 4 large eggs lightly beaten 3 cups self-raising flour
Preheat oven to moderate (175° fan forced). Line a rectangular cake pan, 27cm x 33cm, sides and bottom. Place butter, water, cocoa, sugar and soda in a large saucepan over low heat. Stir occasionally until chocolate and butter have just melted and sugar dissolved. Boil then immediately simmer, uncovered for 5 minutes (warning...watch it as it will easily boil over if your saucepan is too small). Transfer mixture to a large bowl and set aside to cool for about 15 minutes. Add egg to chocolate mixture and then sifted flour. Using hand-held electric beaters, beat until smooth.
Pour mixture into prepared pan. Bake for about 45-50 minutes. When the cake is ready, a skewer or sharp knife inserted into the centre should come out clean, or with moist crumbs (not gooey batter) attached. Cool cake in pan on a wire rack. When cooled, remove from pan and spread with fudge frosting. Store cake in an airtight container.
90 g butter chopped 1/3 cup water ½ cup caster sugar 1-1/2 cups icing sugar mixture 1/3 cup cocoa powder (if chocolate icing)
Place ingredients in a small saucepan over very low heat, stirring occasionally without boiling until the sugar has dissolved. Sift icing sugar and cocoa into medium bowl; stir in hot butter mixture in batches. Cover; refrigerate 1 hour or until frosting has thickened. Beat until spreadable.
The making of Iggle Piggle:
It was my sister-in-law and mother-in-law who actually made this cake for my daughter's first birthday on the 16th Jan 2011. The cake was made a week in advance and frozen. The day before the party the cake came out of the freezer and cut (don’t cut the cake while still warm because it goes crumbly) the shape of Iggle Piggle which was traced from a picture off the web. Separate parts were made for Iggle Piggles arms, legs, belly and head so the recipe was doubled to make enough cake.
When the icing was originally layed onto the cake there was a lot of humidity in the air (being January) and started to slip off. The cake went into the fridge while we coloured some shaved coconut to put on top so to smooth out any ‘issues’.
They just used a piece of old fleece material for Iggle Piggles ‘blanky’ so that it didn’t soak up any of the oil from the cake and stayed nice all day. Iggle Piggles red ‘hair’ was made out of pieces of paper made into a box and stuck on at the last minute.
It all looked great and we were very happy with it. Everyone raved about how delicious the cake was, very moist and just yummy – my daughter ate HEAPS of it on the day.