Tick Tock Cake Bake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
12
- Ingredients
- ⅔ cup self-rising flour (sifted)
- ¼ cup unsweetened cocoa powder (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- ⅔ cup Dark chocolate (minimum 60% cocoa solids, chopped)
- To decorate
- ½ cup butter (softened)
- 2 ¼ cups powdered sugar
- 2 Tbsps milk
- ⅔ cup Dark chocolate (minimum 60% cocoa solids, chopped)
How healthy are the main ingredients?
eggPreparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, cocoa, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth. Fold in the chopped chocolate and divide the mixture between the paper cases.
3.
Transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick - if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
4.
To make the buttercream, beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time. Use a whisk to incorporate the milk, then whisk for 2 minutes or until smooth and well whipped. Spoon the buttercream onto the cakes and spread out with the back of the spoon.
5.
Melt the chocolate in a microwave or bain marie and pour into a piping bag fitted with a small plain nozzle. Pipe each cake with a chocolate number, 1 - 12, then arrange the cakes on a large serving plate and use 2 small spoons as the hands of the clock.
