Chocolate box cakes
by Karen Burns-Booth
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makes 12
60 minutes
Ingredients
For the cakes
225g of self-raising flour
225g of caster sugar
1/2 tsp salt
40g of cocoa powder
115g of butter
3 eggs
150ml of whole milk
1 tsp vanilla extract
Buttercream
75g of butter, softened
3 tbsp of cocoa powder
200g of icing sugar
3 tbsp of milk, mixed with 1 tsp vanilla extract
To decorate
12 chocolates, of your choice
Method
1
Heat oven to 180ºC/gas mark 4. Grease 12 x muffin or individual Victoria sandwich tins
2
Mix the flour, sugar, salt and cocoa together. Rub the butter into the flour mixture. Beat the eggs with the milk
3
Stir in the egg and milk mixture with the vanilla extract into the dry ingredients and beat well
4
Spoon the mixture into the prepared tins and bake for about 22 to 25 minutes until well risen. Allow them to cool before cutting the cakes in half
5
To make the buttercream, add the softened butter to the cocoa and then stir in the icing sugar, milk and vanilla extract. Beat until smooth and thick
6
Sandwich the cakes with buttercream in the middle and spread some buttercream on top. Decorate each cake with a chocolate from a box of chocolates