You are currently using an older version of Internet Explorer, for the best experience of our site we recommend updating to a newer version of one of the following: Google Chrome, Microsoft Internet Explorer, Mozilla Firefox, Apple Safari

Close this message
Lakeland, the home of creative kitchenware

Your basket is currently empty

Mini Chocolate Cakes with Violet Buttercream Filling



Made in our My Kitchen Loose-Based Mini Sandwich Tin

Ingredients

for the Cakes

  • 200g butter, softened
  • 175g self raising flour
  • 2 tbsp cocoa powder
  • 175g caster sugar
  • 3 eggs
  • 15g instant coffee dissolved in 75ml hot water

for the filling

  • 50g butter, softened
  • 6 drops violet flavour
  • Wilton Violet Icing Colour
  • 175g icing sugar

to decorate

  • Icing sugar, to dust

Instructions

  1. Preheat oven to 180°C/350°F and grease the tin.
  2. Put all the cake ingredients into a bowl mix until smooth.
  3. Divide the mixture evenly between the tins and smooth the tops. Bake for 20 minutes, until a skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins for a few minutes and then turn out onto a wire rack to cool completely.
  4. Meanwhile make the buttercream by beating the butter and violet flavour together, then add the icing sugar and icing colour a little at a time until the desired shade is reached, and mix well.
  5. Cut each cake in half and sandwich back together with the buttercream. Sift icing sugar over the top, using a cake stencil to create a design if desired.

Products you may find helpful with this recipe

My Kitchen 12 Cup Mini Sandwich Tin
My Kitchen 12 Cup Mini Sandwich Tin
£20.99
4 stars out of 5 based on 221 reviews.