- 20 min
- 15 min
- 115g butter softened
- 1 1/4 cups (200g) soft dark brown sugar
- 1 tsp Queen Vanilla Bean Paste
- 1 large egg
- 1 3/4 cup + 2 tbsp (280g) white plain flour
- 1/3 cup (50g) cocoa powder
- 1¼ tsp bicarbonate of soda
- Pinch of salt
- 225ml buttermilk
- 2 tsp Queen Blue Food Colour Gel
- 1 tbsp butter, softened
- 1/2 tsp Queen Natural Vanilla Extract
- 1 tbsp cream cheese
- 1 cup (150g) icing sugar
- Extra icing sugar to serve
Pre-heat oven to 170C (fan-forced). Line two baking trays with baking paper.
Using an electric mixer beat the butter and sugar until thick and creamy. Add the egg and mix until combined.
Add the sifted flour, cocoa, salt and bicarbonate of soda and mix then mix in the buttermilk and food colouring.
Using an ice-cream scoop, spoon blobs of batter onto the baking trays leaving 3cm between them. Smooth out the tops with the back of a spoon so they’re the same height all over.
Bake for 10-12 minutes or until firm. Leave them to rest on the trays for 5 minutes before transferring to a wire rack to cool.
Meanwhile, make the icing. Using an electric mixer, beat the butter, vanilla extract and cream cheese until smooth.
Add the icing sugar a little at a time and mix until it is light and fluffy. If the icing is too thick, add a little water to thin it.
Flip half the cakes over so they are facing bottom up and spread with icing then sandwich another cake on top. Dust with icing sugar to serve.