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Categories:
butter sugar eggs vanilla flour cocoa powder baking powder buttermilk filling cream cheese powdered sugar water coffee
Viewed: 75 - Published at: 2 years agoIngredients
- 9 tbsp butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 cup buttermilk
- None None Filling
- 1/2 cup cream cheese, softened
- 3/4 cup powdered sugar, sifted
- 1 tsp hot water
- 2 tsp instant coffee
Method
- Preheat oven to 350°F. Line 2 oven trays with baking paper.
- In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, with vanilla, beating well after each addition.
- Sift flour, cocoa and baking powder together onto baking paper. Gradually fold dry ingredients and buttermilk alternately into creamed mixture (should be quite dry). Transfer mixture to a piping bag fitted with a 1/2 inch plain nozzle.
- Pipe 2 inch rounds of mixture onto baking tray, 1/4 inch high and 2 inches apart. Using a wet fingertip pat down any peaks on top.
- Bake 10-12 minutes or until tops spring back when pressed. Allow to cool completely on trays.
- Meanwhile, prepare the filling, in a bowl, beat cream cheese and powdered sugar together. Add coffee to water, stirring to dissolve. Pour coffee into mixture, beating to combine.
- Use a palette knife to gently slide cakes from trays. Spread flat side of half the cakes with 2 teaspoons filling and sandwich together.
