Heat oven to 180C/160C fan/gas 4 and
line baking trays with parchment. Mix
flour, cocoa, bicarb, sugar and a pinch of
salt. Whisk the egg, oil and buttermilk
together, then mix into dry ingredients with
75ml boiling water. Spoon 20 spoonfuls
onto trays, well spaced. Bake for 12 mins
or until firm to touch, peel off trays. Cool.
For the glaze, sift icing sugar and cocoa
into a small pan. Gradually stir in cream
followed by 100ml boiling water. Heat
gently until syrupy.
Sandwich 2 cakes together with the
frosting, spoon over some glaze and
decorate with sprinkles.