Louise Lennox makes her chocolate tin-can cake on Today with Maura and Dáithí.


Prep time: 15 minutes

Bake time: 30 minutes

Decorate time: 20 minutes

Feeds: 4

Shopping list for the cake:

  • 60g caster sugar
  • 60g butter - softened
  • 1 large egg
  • 50g self-raising flour
  • 10g cocoa powder
  • ¼ teaspoon baking powder


  • 1/3 recipe for Swiss vanilla frosting
  • 5 different gel food colouring
  • 2 tablespoons chocolate spread
  • Hot water

Stuff you’ll need:

  • 1 Tin can – washed and dried
  • Baking paper
  • Bowl
  • Whisk
  • Spoon
  • Knife
  • Chopping board
  • Scissors
  • 5 small piping bags or zip lock freezer bags
  • Small butter knife


Let’s bake:

  1. Put all the cake ingredients into a bowl and whisk until all mixed together.
  2. Cut out a piece of baking paper to line the inside and the bottom of tincan.
  3. Spoon the cake mixture into the tincan.
  4. Bake for 25-30 minutes at 160oC fan or 175oC electric oven.
  5. Allow to cool completely in the tincan. Then carefully remove from the tin, take off the baking paper.
  6. Trim off the top to make the cake even and slice the cake 3 times.
  7. Spread a thin layer of chocolate spread in between 2 layers. Then cover the whole cake with a thin layer of swiss vanilla frosting. Place in the fridge and allow the frosting to harden.

Let’s decorate:

  1. Divide the frosting into 5 bowls. Place a little bit of gel colouring into each bowl, mix and then fill a piping bag with each different colour.
  2. Cut of the top of the piping bag and put a blob of each coloured icing down along the cake.
  3. Dip the knife into the hot water and pull it through the icing at the top. Wipe the knife in a napkin, dip in the hot water and pull it through the next coloured icing. Rotate the colouring and continue piping around the whole cake until completely covered to make a rainbow.

Tin-Can Cake


  • The best tin to use for baking the cake is on that you have to use a tin opener to open it.
  • If you have a tin with a pull ring, simply turn it upside down and open the bottom (now top) with a tin opener. The reason is because the pull rings when opened have a small lip on the inside which makes it very difficult to take the cake out without it breaking.
  • It’s easier to decorate the cake if you make it the day before as the sponge isn’t too soft