Chocolate Button Cake Recipe |
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You will need:- 5 oz. self raising flour 1 oz. cocoa 3 oz. plain chocolate 6 oz. butter 6 oz. castor sugar 3 eggs, beaten For the butter cream:- 6 oz. butter 6 oz. icing sugar 2 oz. chocolate powder 1 oz. chocolate buttons
Preparation Time:- 25 minutes
Cooking Time:- 1 hour 15 minutes
Oven Setting:- 350°F; Gas Mark 4
Line base and sides of an 8 inch cake tin with a double thickness of greaseproof paper and grease well. Sieve flour and cocoa into a bowl and put on one side. Put chocolate into a polythene bag, tie firmly and place in a bowl of hot water to melt chocolate. Beat butter and sugar until light and fluffy. Beat in egg a little at a time. Fold in flour and cocoa then stir in melted chocolate. Turn mixture into prepared tin and bake in a moderate oven for 1 hour 15 minutes, or until center of cake springs back when pressed with a finger. Cake top will have a light crust.
Turn cake on to a wire tray to cool. Beat butter and icing sugar for butter cream until light and fluffy. Then beat in chocolate powder.
When cake is completely cold cut in three. Sandwich layers together again with two thirds of butter cream. Spread top of cake with remaining butter cream swirling decoratively and decorate with chocolate buttons.
Quick Tip
Butter cream keeps well for up to three weeks covered in the refrigerator. Make up a quantity at a time and add flavorings when you want to ice or fill a cake.
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