Chocolate Butterfly CakesPrep.Time: 20-25 min
Cook.Time: 20-25 min
Lots of Cakes
ToolsLarge Mixing Bowl
Small Mixing Bowl
Paper Cake Cases
Ingredients125g/5oz Self Raising Flour
150g/6oz Caster Sugar
150g/6oz Butter or Spread
25g/1oz Cocoa Powder
For the filling
50g/2oz Butter or Spread
100g/4oz Icing Sugar
A few drops of Vanilla Extract
MethodPre-heat oven to 180°c / 350°f / Gas Mark 4.
Cream butter and sugar until light and fluffy.
Beat eggs in a separate bowl.
Add the eggs to the creamed butter a little at a time and beat well.
Mix the flour and cocoa together in the small mixing bowl.
Carefully fold in the flour a little at a time.
Half fill cake cases and place in the centre of oven for 20 minutes or until firm to the touch.
When the cakes are cooked, remove from the oven and leave to cool completely.
To make the filling, place all ingredients in a mixing bowl and cream together until light and fluffy.
Using the sharp knife angled slightly downwards, cut off the top of each cake in a circular motion so that when you remove the top you are left with a shallow dip in the cake.
Place a blob of filling in the dip.
Cut the removed cake top in half and place on top of the filling to make the wings.
Store in an airtight container.
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