A HINT OF CHOCOLATE BUTTERFLY CAKES

Thursday, June 13


What you will need:
Cakes                                                                     Topping
3oz of softened butter                                        • 4oz of softened butter
3 1/2oz caster sugar                                          • 12oz of icing sugar
2 eggs {lightly beaten}                                       • 1 tbsp of milk or cream
2 tbsp of milk
8oz of self-raising flour
1oz cocoa powder

What to do:
Preheat the oven to 200c/400f/gas mark 6 & line two baking trays with about 12 cake cases.
Place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in your eggs.
Add the milk. 
Sift in flour & cocoa powder by 'folding' the mixture over it. Beat in lots of air. 
Spoon the mixture into your cases and bake for 15-20 minutes. They should be well risen and springy on top. 
Cool on a wire rack and make your butter-cream icing. 
To make the topping place your butter & milk/cream in a bowl and beat together. 
Gradually add your icing sugar and mix until smooth. If it's too runny add more icing sugar or pop in the fridge for a few minutes to harden.
Once your cakes are cool. Slice off the tops and cut each 'top' in half. 
Leave these to the side. Smooth over your butter-cream and place the tops back on sticking up like wings.
Once all are iced serve to hungry mouths with a glass of milk or a cup of tea. 

1 note(s)..:

  1. These sound delicious! I love simple chocolate cakes like these. So much nicer to eat than ginormous stodgy devil's food cake types!

    www.ciderwithrosie.com

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