Sweetie Chocolate Cakes
| Serves: | 6 |
|---|---|
| Preparation time: | 25 minutes |
| Cooking time: | 30 minutes |
Ingredients
For the cakes:
- 175g Président Slightly Salted Butter, softened
- 175g Billington’s Golden Caster Sugar
- 3 eggs, beaten
- 150g Allinson Self Raising Wholemeal Flour, sieved
- 25g cocoa powder, sieved
- 25g plain chocolate, melted
For the butter cream:
- 225g Président Slightly Salter Butter, softened
- 225g Billington’s Golden Icing Sugar
- 100g plain dark chocolate, melted
- A selection of Silverspoon Cakecraft decorations
Equipment
- Kenwood Chef Kitchen Machine or Kenwood k-Mix Stand Mixer
- K-Beater bowl tool
- Pyrex Non-Stick Baking Tray
Method
- Preheat the oven to 180°C, 350°F, Gas Mark 4. Lightly oil and greaseproof paper base line 6 x 250ml (9 floz) individual metal pudding bowls.
- For the cakes: place all the ingredients in the bowl, fit the K beater onto the Kenwood kMix Stand Mixer and beat on speed min for approx. 30 seconds. Increase to speed 2 for 1½minutes, until pale and fluffy, scraping if necessary. Divide between basins making a well in the centres. Place on a Pyrex non-stick Baking sheet and bake for 25 - 30 minutes, until well risen.
- Remove from the heat and allow to Cool in the tins for 5 minutes. Turn out onto a wire rack and allow to cool completely. Cut off the tops to Level, if necessary and turn upside down.
- For the icing: place all the ingredients in the Kenwood kMix bowl, fit the K beater and beat on speed min for about 1 minute, increase to speed 1 and beat for 1 minute, until smooth, scraping if necessary. Spread over the cakes to cover completely. Tie a ribbon around each cake and decorate with sweets.
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