11 Sep 2017

Mini Chocolate Cakes with Strawberries

Mini Chocolate Cake with Strawberries

Strawberries are still being sold on Bridgnorth market and these were really sweet, fragrant and juicy.
As we know, baking doesn't always deliver what we expect and these cakes were made from a chocolate cake which didn't quite go to plan.

The cocoa powder didn't mix into the raw cake batter, my cake was a little heavy but rather than throw the chocolate sponge away I cut out tiny rounds and topped them with swirls of vanilla and chocolate icing.

Conventional Method/Thermomix Instructions in Italics

Ingredients:
  • 125g salted butter softened
  • 125g caster sugar
  • 2 medium eggs
  • 100g self raising flour
  • 25g cocoa powder
  • 1 tsp baking powder
  • 2 tbsp milk
Buttercream:
  • 200g icing sugar
  • 100g softened unsalted butter
  • splash of vanilla extract
  • 1 tbsp cocoa powder
  • 2 teaspoons milk
Method:

Preheat the oven to 180°C.

Grease and line two 18cm cake tins with baking parchment.

Add all the ingredients to a large bowl and beat using a food mixer for 2 minutes until combined.

Add the flour, baking powder, caster sugar, butter, eggs, milk and cocoa powder to the TM jug. Mix 20 Secs/Speed 5. Scrape down and mix 20 Secs/Speed 5.

Divide the mixture between the cake tins and spread out.evenly.

Bake for 20-25 minutes. Cool for 10 minutes on a rack, after 10 minutes turn out on to a wire rack.

Cut out rounds of cake using a 7cm biscuit cutter.

For the buttercream: Whisk the butter with an electric mixer, gradually add the icing sugar and whisk until light and airy. Add the vanilla extract and milk.

Add the icing sugar, butter, vanilla extract and milk to the jug. Mix Speed 4/20 minutes. Scrape down and mix again Speed 4/10 Secs.

Now, remove half  to a bowl and sieve in the cocoa powder. Mix until smooth and no traces of cocoa powder remain.

Remove half the buttercream to a bowl, to the remaining buttercream add 1 tablespoon of cocoa Mix Speed 4/20 Secs or until the cocoa is mixed in completely.

Place half of the buttercream into a piping bag fitted with a star nozzle. Flatten the piping bag and now place the cocoa buttercream on top of the vanilla buttercream.

Pipe small swirls on top of the chocolate rounds and top with a strawberry.

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Individual Carrot Cakes
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