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Chocolate Butterfly Cakes

Published Monday, 29 August, 2011 by sarah

good for parties



  • 2oz/57g self raising flour
  • pinch salt
  • 1 dessertspoon cocoa
  • 2oz/57g butter
  • 2oz/57g castor sugar
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • few drops of vanilla essence
  • for the filling:
  • 1 1/2oz/47g butter
  • 4oz/113g icing sugar, sieved
  • 2 teaspoons very hot milk
  • few drops of vanilla essence


set oven to 190'c.

cream fat until soft, add sugar, then beat until light and fluffy. add egg with a tablespoon of flour, stir, then beat. beat in milk, essence and a little more flour. add cocoa and stir in rest of flour. half fill 10 baking cases or well greased bun tins and smooth the surface. bake in a moderate oven for 15-20 mins. turn out and cool on a wire tray, if bun tins have been used, remove the cases before cooling.

for the filling, cream fat until soft, add half the sugar and beat very thoroughly. add milk, the rest of the sugar and essence, beat until smooth. when the cakes are cold, cut a round off the top of each. put a spoonful of filling on each cake, or fill centre with piped rosettes. cut tops in half and place on the filling, rounded edges outward.


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