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Chocolate Butterfly Cakes

Chocolate Butterfly Cakes

 Prep.Time: 20-25 min
 Cook.Time: 20-25 min
 Difficulty: Easy
 Lots of Cakes


 Large Mixing Bowl
 Small Mixing Bowl
 Small Bowl
 Wooden Spoon
 Paper Cake Cases
 Sharp Knife
 Chopping Board


 125g/5oz Self Raising Flour
 150g/6oz Caster Sugar
 150g/6oz Butter or Spread
 25g/1oz Cocoa Powder
 3 Eggs

 For the filling
 50g/2oz Butter or Spread
 100g/4oz Icing Sugar
 A few drops of Vanilla Extract


Pre-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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