For the Cake
For the Butter Cream
Line a 32cm x 23cm baking tin with parchment.
To make the cake, place the chocolate, milk and half the Siúcra Rich Dark Sugar in a saucepan and bring to the boil, stirring from time to time. Remove from the heat.
Place the butter and the remaining sugar in a mixer and beat until pale and fluffy. Add the eggs.
Sift the flour, cocoa powder and baking powder and add while mixing on a slow speed.
Once the flour is combined, pour the chocolate and milk mixture into the cake batter.
Once combined, pour into the prepared baking tray.
Bake for about 20 to 25 minutes, inserting a skewer in to check that it is cooked. The skewer should come out clean. Once baked, leave in the tin for 15 minutes and then transfer to a cooling rack.
To make the butter cream, place the butter, Siúcra Icing Sugar and some milk in a bowl and whisk well with an electric beater until fluffy and soft.
To assemble, slice the cake in half, spread some butter cream and jam on one half of the cake and place the other half on top. Use an 8cm cutter, cut 6 circles. Place the cake on the cake boards or circles of thick cardboard and spread butter cream around the top and sides of each mini cake. Place in the fridge for 20 minutes to set.
Roll the Siúcra Rollout Icing Sugar to about 15cm circle in diameter but it must fit over the cake, sprinkling icing sugar underneath. Cover the cakes and smooth the icing to fit the sides and top.
Add about 1 to 2 tbsp water to the Siúcra Royal Icing Sugar and stir well. It must be a running consistency and spoon into a piping bag.
To decorate, fix the ribbon to the base of the cakes and use the Siúcra Royal Icing to secure it.
Recipe supplied by Catherine Fulvio