Salted Caramel Hot Chocolate 'Cup' Cake (with Gü)
Author: Jenny Paulin
Cook time:
Total time:
Serves: 12
- 175g self raising flour
- 200g caster sugar
- 200g butter
- 50g cocoa powder
- 3 eggs
- 150ml Gü salted caramel flavoured hot chocolate
- 1 tub of Betty Crocker chocolate buttercream
- 1 kg pack of white ready to roll fondant icing
- 250g chocolate flavoured ready to roll fondant icing
- icing sugar for dusting
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line 2 x 8 inch sponge tins
- Cream together the butter and sugar for a few minutes until soft and pale in colour
- Add the eggs and a spoonful of the flour and beat for another few minutes
- Fold in the remaining flour and the cocoa powder
- Stir in the hot chocolate
- Pour the batter into the two sponge tins
- Cook in the oven for 22-25 minutes
- Leave to cool
- Once cooled, sandwich together with some of the buttercream
- Cover the outside of the cake too with the rest of the buttercream
- cover your workbench with some icing sugar and roll out the white icing to a large square-ish size
- Cover the cake with the icing and then carefully turn it upside down, so that the top ot the cake is on show again.
- Carefully smooth the icing
- Make a handle using some leftover icing and stick to the cup-cake using a little water
- Roll out the brown icing and I cut around a side plate to make a circle
- Top the sponge with this to make your topper (see the photo)
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2015/01/salted-caramel-hot-chocolate-cup-cake-with-gu.html
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