Choc-orange Cake Pies
- For the cakes
- ½ cup butter
- ½ cup caster sugar
- 2 eggs
- 4 Tbsps cocoa powder
- 2 cups self-rising flour
- 1 pinch salt
- 1 tsp vanilla extract
- ½ cup milk
1 Cutting board, 1 Small knife, 1 Salad spinner, 1 Large knife, 1 kleine Non-stick pan, 1 kleiner Plate, 1 Tablespoon, 1 große Non-stick pan, 1 Wooden spoon, 1 Bowl, 1 Whisk, 1 Paper towel
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 large baking trays with non-stick baking paper.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
Sift in the cocoa, flour and salt and gently stir in until incorporated. Stir in the vanilla and milk.
Drop 2 tablespoons of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart.
Bake for about 15 minutes, until cooked through. Insert a skewer into the centre - it should come out clean. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth. Very gradually, beat in the orange juice and food colouring if using, until blended.
Spoon the buttercream into a piping bag and pipe a generous swirl on half the cakes. Place the remaining cakes on top and sift over a little icing sugar.