I made these for a friend’s birthday on the 18th. I have to say it wasn’t the easiest cooking experience i’ve had. First of all I put choc chips in the batter, which is very light and air-rated, so of course they all sunk to the bottom. Then I had issues making the ganache icing. I’ve made ganache a few times but this was the first time it had spilt on me. I think next time I will get a bigger bowl to melt the chocolate and put the cream in at the end. However, slightly melted nutella works as an excellent substitue. I used a women’s weekly recipe for the chocolate buttermilk cake, so here it is with a few adjustments:
180g butter, softened
1 tsp vanilla extract
1 1/2 cups (330g) caster sugar
4 eggs, seperated
3/4 cup (110g) self-raising flour
1/3 cup (35g) cocoa powder
3/4 cup (180ml) buttermilk
5 large spoonfuls of Nutella
1. Preheat oven to 180 degrees celcius. Line a muffin pan with patty cases. Line the base of a small cake pan with baking paper and grease the sides.
2. Beat the butter, extract and sugar in a large bowl with an electric mixer until light and fluffy; beat in egg yolk, one at a time, until just combined. Stir in dry ingredients and buttermilk.
3. Beat egg white in a clan small bowl with an electric mixer until soft peaks form; fold into cake mixture in two batches. Pour mixture into pan. Bake for 25-30 minutes for cak and 20-25 minutes for cupcakes or until skewer comes out clean.
4. Once the cakes have cooled, melt the nutella in a bowl for 10 seconds in the microwave. Then ice the cupcakes and cake with the nutella. To decorate the cake place m’n’ms around the edge and popping candy in the middle. Then using the writing icing pipe a 16 or any number in the centre. To decorate the cupcakes place m’n’ms in a flower pattern in the centre and popping candy around the edges.
Clark, P. (2009). Classic cakes. Sydney: ACP Books.