Frosted Easter Chocolate Cakes

Name: Frosted Easter Chocolate Cakes
Total time: 55 min
Yield: 12
Ingredients: 0.667 cup butter; 1.125 cups superfine caster sugar; 3 eggs (beaten); 1 cup milk; 2 cups All purpose flour; 1 pinch salt; 1 teaspoon baking soda; 0.5 cup cocoa powder; 4 ounces plain Dark chocolate (65% cocoa solids); 0.667 cup butter; 1.5 cups powdered sugar; 1 teaspoon vanilla extract; colored sugar sprinkles; mini Chocolate egg

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Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

490

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	490 kcal	(23 %)
Protein	5.91 g	(6 %)
Fat	26.71 g	(23 %)
Carbohydrates	57.13 g	(38 %)
Sugar added	33.53 g	(134 %)
Roughage	0.67 g	(2 %)

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Vitamin A	223.55 mg	(27,944 %)
Vitamin D	0.76 μg	(4 %)
Vitamin E	1.95 mg	(16 %)
Vitamin B₁	0.18 mg	(18 %)
Vitamin B₂	0.23 mg	(21 %)
Niacin	1.98 mg	(17 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	49.9 μg	(17 %)
Pantothenic acid	0.23 mg	(4 %)
Biotin	0.6 μg	(1 %)
Vitamin B₁₂	0.47 μg	(16 %)
Vitamin C	0 mg	(0 %)
Potassium	124 mg	(3 %)
Calcium	39.56 mg	(4 %)
Magnesium	28.71 mg	(10 %)
Iron	3.32 mg	(22 %)
Iodine	19.68 μg	(10 %)
Zinc	0.56 mg	(7 %)
Saturated fatty acids	15.73 g
Cholesterol	100.37 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cakes

For the cupcakes: ⅔ cup
butter; 1 ⅛ cups
superfine caster sugar; 3
eggs (beaten); 1 cup
milk; 2 cups
All purpose flour; 1 pinch
salt; 1 teaspoon
baking soda; ½ cup
cocoa powder

For the frosting: 4 ounces
plain Dark chocolate (65% cocoa solids); ⅔ cup
butter; 1 ½ cups
powdered sugar; 1 teaspoon
vanilla extract

To decorate: colored sugar sprinkles; mini Chocolate egg

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar in a mixing bowl until soft and creamy. Beat in the eggs and milk. Sift in the flour, salt, bicarbonate of soda and cocoa and stir well to mix.

Spoon the mixutre into the paper cases. Bake for 12-15 minutes, until a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the frosting: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool.

Beat the butter with an electric whisk until smooth and creamy. Add the icing sugar and beat until light and fluffy. Beat in the vanilla and melted chocolate and beat on low speed until incorporated. Increase the speed and beat until the mixture is smooth and glossy.

Spread the frosting on the cakes and decorate with sugar sprinkles and mini eggs.