- 300g self-raising flour
- 50g cocoa
- 2 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 175g soft light brown sugar
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 75ml sunflower oil, plus extra
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 150ml buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 1 tub ready-to-use frosting
- colourful sprinkles, to decorate
For the glaze
- 100g icing sugar
- 50g cocoa
- 100ml double cream
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.