Salted Caramel Hot Chocolate 'Cup' Cake (with Gü)
Author: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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
Instructions
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line 2 x 8 inch sponge tins
  3. Cream together the butter and sugar for a few minutes until soft and pale in colour
  4. Add the eggs and a spoonful of the flour and beat for another few minutes
  5. Fold in the remaining flour and the cocoa powder
  6. Stir in the hot chocolate
  7. Pour the batter into the two sponge tins
  8. Cook in the oven for 22-25 minutes
  9. Leave to cool
  10. Once cooled, sandwich together with some of the buttercream
  11. Cover the outside of the cake too with the rest of the buttercream
  12. cover your workbench with some icing sugar and roll out the white icing to a large square-ish size
  13. Cover the cake with the icing and then carefully turn it upside down, so that the top ot the cake is on show again.
  14. Carefully smooth the icing
  15. Make a handle using some leftover icing and stick to the cup-cake using a little water
  16. Roll out the brown icing and I cut around a side plate to make a circle
  17. 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