Chocolate and Vanilla Snack Cakes
Make these treats with your children for extra fun. We've just made our buttercream vanilla, but you could add purees, jams or flavourings to make it your favourite flavour.
This recipe is prepared with:
Ingredients
200 g unsalted butter, cubed, softened
200 g golden caster sugar
3 eggs
180 g plain flour
40 g cocoa powder
2 tsp baking powder
3 Tbsp milk
For the buttercream
200 g unsalted butter, cubed, softened
400 g icing sugar
1 Tbsp milk
1 tsp vanilla extract
For the coating
500 g dark chocolate, melted
Instructions
STEP 1/4
Making the cake
Preheat the oven to 180ºC.
Grease a 23 cm (9") tin and line with parchment paper.
Fit the Creaming Beater.
Add butter and sugar into the Appliance bowl.
Mix for 3 minutes on speed Min, until smooth.
Add eggs, flour, cocoa powder, baking powder and milk.
Mix for 1 minute on speed Min, until combined.
Transfer the batter into the tin.
Bake for 25 minutes on 180ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool.
STEP 2/4
Making the buttercream
Clean the Appliance bowl and fit the Creaming Beater.
Add butter into the Appliance bowl.
Mix for 3 minutes on speed 1, until light and fluffy.
Add sugar, milk and vanilla extract.
Mix for 5 minutes on speed 1, until smooth.
STEP 3/4
Trim the top of the cake to make it flat.
Halve the cake to create two even layers.
Line a work surface with plastic wrap.
Place one cake on the work surface and spread with buttercream.
Tip: Aim to make a layer the same thickness as one of the cake layers.
Top with the other cake half and wrap with plastic wrap.
Chill in the fridge for 1 hour.
STEP 4/4
Line a baking tray with parchment paper.
Place a cooling rack on the baking tray.
Cut the cakes into squares and place on the cooling rack.
Pour the melted chocolate over the cakes, covering the top and sides and let set.
Serve.
Chocolate and Vanilla Snack Cakes
Make these treats with your children for extra fun. We've just made our buttercream vanilla, but you could add purees, jams or flavourings to make it your favourite flavour.
Ingredients
200 g unsalted butter, cubed, softened
200 g golden caster sugar
3 eggs
180 g plain flour
40 g cocoa powder
2 tsp baking powder
3 Tbsp milk
For the buttercream
200 g unsalted butter, cubed, softened
400 g icing sugar
1 Tbsp milk
1 tsp vanilla extract
For the coating
500 g dark chocolate, melted
Instructions
STEP 1/4
Making the cake
Preheat the oven to 180ºC.
Grease a 23 cm (9") tin and line with parchment paper.
Fit the Creaming Beater.
Add butter and sugar into the Appliance bowl.
Mix for 3 minutes on speed Min, until smooth.
Add eggs, flour, cocoa powder, baking powder and milk.
Mix for 1 minute on speed Min, until combined.
Transfer the batter into the tin.
Bake for 25 minutes on 180ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool.
STEP 2/4
Making the buttercream
Clean the Appliance bowl and fit the Creaming Beater.
Add butter into the Appliance bowl.
Mix for 3 minutes on speed 1, until light and fluffy.
Add sugar, milk and vanilla extract.
Mix for 5 minutes on speed 1, until smooth.
STEP 3/4
Trim the top of the cake to make it flat.
Halve the cake to create two even layers.
Line a work surface with plastic wrap.
Place one cake on the work surface and spread with buttercream.
Tip: Aim to make a layer the same thickness as one of the cake layers.
Top with the other cake half and wrap with plastic wrap.
Chill in the fridge for 1 hour.
STEP 4/4
Line a baking tray with parchment paper.
Place a cooling rack on the baking tray.
Cut the cakes into squares and place on the cooling rack.
Pour the melted chocolate over the cakes, covering the top and sides and let set.
Serve.