Sweetie Chocolate Cakes

Sweetie Chocolate Cakes

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Desserts

Made with these products:

Makes 6 cakes
Prep time 25 mins
Cooking time 30 mins


  1. 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.
  2. For the cakes: place all the ingredients in the bowl, fit the K beater and beat on speed min for approx 30 seconds. Increase to speed 2 for 1 1/2 minutes, until pale and fluffy, scraping if necessary. Divide between basins making a well in the centres. Place on a baking sheet and bake for 25-30 minutes, until well risen.
  3. 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.
  4. For the icing: place all the ingredients in the 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.


For the cakes:

  • 175g (6oz) butter, softened
  • 175g (6oz) caster sugar
  • 3 eggs, beaten
  • 150g (5oz) self raising flour, sieved
  • 25g (1oz) cocoa powder, sieved
  • 25g (1oz) plain chocolate, melted

For the butter cream:

  • 225g (8oz) butter, softened
  • 225g (8oz) icing sugar
  • 100g (4oz) plain dark chocolate, melted
  • Ribbon, Smarties® and silver balls, to decorate

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