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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A birthday gift to !

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So, tomorrow is my birthday. And I want to try something different. Last year I made a two layer chocolate cake with mocha icing. But I could never get cupcakes right. So I decide on something different. Using a standard vanilla cake recipe, and to top it off, with chocolate butter frosting.

For the frosting:

150 grams dark chocolate
250 grams soft butter
125 grams icing sugar
65 grams cocoa powder
100 ml whipped cream
1 tsp vanilla extract

Melt the chocolate in a bain-marie and then let it cool.
Mix the butter for 10 minutes until it is soft and light. Slowly add the icing sugar and cocoa powder, while continuing to mix until it is smooth.
Add the cooled chocolate, the whipped cream and the vanilla extract and mix until it is smooth and silky chocolate buttercream.
Mix for a few minutes until you have a nice smooth chocolate buttercream.

For the base:

200 grams unsalted butter
200 grams fine granulated sugar
8 grams vanilla sugar
4 eggs M
200 grams self-raising flour
pinch of salt

Mix the butter, sugar and vanilla sugar in a bowl. Mix until creamy. Add the eggs one by one and mix until smooth.
Add the self-raising flour and salt to the batter little by little. Keep mixing until you have a smooth batter.
Fill the flowered and greased muffin tin to half. Use a wet finger to make it even. Bake the cake for 35 minutes at 175 °C (top and bottom heat).
Check just before the end of the baking time whether the cake is done with a wooden skewer or cake tester. If the skewer comes out clean, the cake is done.
After baking, let the cake cool in the tin for a few minutes. Then turn the cake out onto a rack and let it cool completely.
(it's original a cake recipe so ignore the cake words. With less time it works perfectly