Pearly Queen Chocolate Cakes
Jubilee Bake recipes from Ella Valentine Baking eggs
Makes 16 little cakes
INGREDIENTS
For the sponge:
340g unsalted butter softened
340g caster sugar
6 ella valentine baking eggs beaten
340g Self raising flower sifted
50g cocoa powder sifted
3tbsp milk (optional)
For the filling:
220g butter, softened
300g icing sugar sifted
100g cocoa powder sifted
2-3 tbsp milk (optional)
For the icing:
1-0g apricot jam
200ml double cream
200g dark chocolate roughly chopped
1tbsp liquid glucose
black food colouring (optional)
Edible buttons and pearls to decorate – recipe/instructions for these?
Equipment:
20x20cm square cake tin
greased and lined
METHOD
- Pre-heat the oven to 180c (or 160c fan)
- Cream together the butter and sugar until light and fluffy
- Gradually beat in the eggs
- Lightly fold in the flour and cocoa powder
- Loosen the mixture with the milk if needed (the mixture should drop easily from the spoon)
- Transfer the mixture into the prepared tin and level
- Bake for 45-50mins until risen and firm to the touch. A skewer inserted in the middle should come out clean
- Transfer to a wire rack to cool meanwhile make the buttercream
- With an electric hand whisk combine the butter, icing sugar and cocoa powder until light and soft. Add the milk to loosen if necessary
10. Cut the cold cake into 5cmx5cm squares. Spilt each square down the middle, spread a generous teaspoon of the filling on one half and sandwich back together again
11. Warn the apricot jam in a small pan and with a pastry brush generously coat the outsides of each square of cake. Set aside to let the jam set a little.
12. To make the icing heat the cream in a pan until just boiling
13. Take of the heat and stir in the chocolate until melted and combined
14. Add the liquid glucose and stir vigorously until the mixture has cooled and thickened to a spreadable consistency. At this stage to you can add a drop or 2 of black food colouring to achieve the classic pearly queen look
15. With a palette knife spread the icing over the sides and top of each little cake and decorate with edible buttons and pearls.
16. Leave in a cool place for the icing to harden and enjoy!