Mini Chocolate Surprise Cakes

Makes 12

Ingredients

For the Cakes

  • 175g unsalted butter, softened
  • 125g soft light brown sugar
  • 100 g caster sugar
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 175g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 50g cocoa powder
  • Pinch of salt
  • 75ml buttermilk
  • 75ml boiling water

For the Buttery Caramel Buttercream

  • 100g butter, softened
  • 200g icing sugar
  • 6 drops Foodie Flavours Buttery Caramel Flavour
  • ½ tbsp milk

For the Chocolate Coconut Buttercream (alternative option)

  • 100g butter, softened
  • 200g icing sugar
  • 2 tbsp cocoa powder
  • 6 drops Foodie Flavours Coconut Flavour
  • ½ tbsp milk

Decoration

  • 50g dark chocolate, made into curls
  • Cocoa powder, to dust

Instructions

    1. Preheat the oven to 180°C/350°F. Lightly grease the tin.
    2. To make the cakes, cream the butter and sugars together until pale and light. Gradually add the beaten eggs, mixing well between each addition. Add the vanilla extract.
    3. Sift the flour, baking powder, bicarbonate of soda, cocoa powder and salt into the mixture and mix until almost combined. Add the buttermilk and boiling water and continue to mix until smooth.
    4. Divide the mixture between the tin so that each well is two thirds full. Bake on the middle shelf of the oven for about 20 minutes until well risen and a skewer inserted into the middle of one of the cakes comes out clean. Leave to cool in the tin for 2 minutes then ease out onto a wire rack and leave until completely cool.
    5. To make the buttery caramel buttercream, place the butter, icing sugar, buttery caramel flavour and milk in a bowl. Mix well using an electric mixer or wooden spoon until it forms a smooth icing.
    6. Cut six of the cakes into thirds. Spread the buttercream evenly between each layer using a palette knife. Sandwich the cakes together then top with more buttercream. Decorate with half of the chocolate curls and a dusting of cocoa powder.

If you’d prefer to make the alternative chocolate coconut buttercream…

    1. To make the alternative chocolate coconut buttercream, place the butter, icing sugar, cocoa powder, coconut flavour and milk in a bowl. Mix well using an electric mixer or wooden spoon until it forms a smooth icing.
    2. Cut the remaining six cakes into halves. Spread the buttercream on using a palette knife and sandwich the halves together. Top with more buttercream and decorate with the remaining chocolate curls.

Tip : Use a vegetable peeler to make chocolate shavings.