Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Sweetie Chocolate Cakes

Baking With Kids
5
Cooking time: 
15-30 minutes
Serves: 
6
Preparation time: 
15-30 minutes
Tags: 
Ingredients: 

For the cakes:

  • 175g Slightly Salted Butter, softened
  • 175g Billington’s Golden Caster Sugar
  • 3 eggs, beaten
  • 150g Self Raising Wholemeal Flour, sieved
  • 25g cocoa powder, sieved
  • 25g plain chocolate, melted

For the butter cream:

  • 225g Slightly Salter Butter, softened
  • 225g Billington’s Golden Icing Sugar
  • 100g plain dark chocolate, melted
  • A selection of cake topping decorations
Equipment: 
  • Kenwood Chef Kitchen Machine or Kenwood k-Mix Stand Mixer
  • K-Beater bowl tool
  • Pyrex Non-Stick Baking Tray
Method: 
  1. Preheat the oven to 180°C, 350°F, Gas Mark 4. Lightly oil and greaseproof paper base line 6 x 250ml (9 floz) individual metal pudding bowls.
  2. For the cakes: place all the ingredients in the bowl, fit the K beater onto the Kenwood kMix Stand Mixer and beat on speed min for approx. 30 seconds. Increase to speed 2 for 1½minutes, until pale and fluffy, scraping if necessary. Divide between basins making a well in the centres. Place on a Pyrex non-stick baking sheet and bake for 25 - 30 minutes, until well risen.
  3. Remove from the heat and allow to cool in the tins for 5 minutes. Turn out onto a wire rack and allow to cool completely. Cut off the tops to level, if necessary and turn upside down.
  4. For the icing: place all the ingredients in the Kenwood kMix bowl, fit the K beater and beat on speed min for about 1 minute, increase to speed 1 and beat for 1 minute, until smooth, scraping if necessary. Spread over the cakes to cover completely. Tie a ribbon around each cake and decorate with sweets.