Ingredients
Cake
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115g butter softened
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1 1/4 cups (200g) soft dark brown sugar
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1 tsp Queen Vanilla Bean Paste
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1 large egg
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1 3/4 cup + 2 tbsp (280g) white plain flour
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1/3 cup (50g) cocoa powder
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1¼ tsp bicarbonate of soda
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Pinch of salt
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225ml buttermilk
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2 tsp Queen Blue Food Colour Gel
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1 tbsp butter, softened
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1/2 tsp Queen Natural Vanilla Extract
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1 tbsp cream cheese
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1 cup (150g) icing sugar
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Extra icing sugar to serve
Filling
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1 tbsp butter, softened
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1/2 tsp Queen Natural Vanilla Extract
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1 tbsp cream cheese
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1 cup (150g) icing sugar
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Extra icing sugar to serve
Method - Cake
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1
Pre-heat oven to 170C (fan-forced). Line two baking trays with baking paper.
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2
Using an electric mixer beat the butter and sugar until thick and creamy. Add the egg and mix until combined.
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3
Add the sifted flour, cocoa, salt and bicarbonate of soda and mix then mix in the buttermilk and food colouring.
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4
Using an ice-cream scoop, spoon blobs of batter onto the baking trays leaving 3cm between them. Smooth out the tops with the back of a spoon so they’re the same height all over.
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5
Bake for 10-12 minutes or until firm. Leave them to rest on the trays for 5 minutes before transferring to a wire rack to cool.
Method - Filling
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1
Meanwhile, make the icing. Using an electric mixer, beat the butter, vanilla extract and cream cheese until smooth.
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2
Add the icing sugar a little at a time and mix until it is light and fluffy. If the icing is too thick, add a little water to thin it.
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3
Flip half the cakes over so they are facing bottom up and spread with icing then sandwich another cake on top. Dust with icing sugar to serve.
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