Step 1: Preheat oven to 180°C (160°C Fan, Gas Mark 4). Line 2 of 3 baking trays with greaseproof paper . First make the cakes. In a mixing bowl, cream the butter and sugar together until pale and creamy then beat in the egg .
Step 2: Sift the flour, Cocoa Powder, Bicarbonate of Soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient buttermilk to make a smooth , thick cake mixture – Note: You may not require all the buttermilk.
Step 3: Using a 5cm (2in) diameter ice cream scoop, drop 6 to 8 scoops of the mixture on to each baking tray, spaced well apart to allow room for spreading. Bake in the oven for 12-14 minutes until risen, lightly golden and firm to the touch. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.
Step 4: For the topping, sift the icing sugar and Cocoa Powder into a mixing bowl. Gradually add 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold cakes. Sprinkle with Chocolatey Sprinkles and leave to set.
Step 5: For the filling, put the butter into a mixing bowl and beat until soft. Gradually sieve in the icing sugar and cocoa powder, beating well after each addition, to make a smooth, spreadable icing. Add the Vanilla Extract. Either spoon the filling into a piping bag fitted with a plain ½ cm nozzle and pipe over the flat side of the remaining pie halves, or alternatively spread thickly using a knife.
Step 6: To serve, when the iced pie tops are set, carefully sandwich them on to the filled pie halves and enjoy!
1 serving = 86g
If you can't get hold of buttermilk you can make your own by adding 1 tbsp lemon juice or white wine vinegar to milk and leave to stand for 5 minutes.
|Per Serving||Per 100 g / ml|
|Fat||16.05 g||15.28 g|
|Carbohydrate||58.01 g||55.25 g|
|Protein||4.88 g||4.65 g|
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