Mini Chocolate Sandwiches

Another day, another bake and this a time its a chocolate. Chocolate and cream. The ultimate combination and my mothers favourite two things. Together and on there own, literally she could eat a bowl of cream quite happily.

This is simple but scrumptious, and looks impressive! but believe me its a piece of cake (see what I did there.)

Heres the recipe.

Ingredients-
For the cakes:

• 180g butter, softened
• 180g caster sugar
• 2 eggs
• 180g self-raising flour
• half tsp baking powder
• 80g cocoa powder

For decoration:

• 150ml double cream
• 1tsp vanilla extract
• white chocolate
• raspberries

Preheat your oven to 180c and line 10 muffin tins with cases.

In a large bowl cream together the butter and sugar until light and fluffy.
One at a time beat in your eggs.#
Now sift in the flour, baking powder and cocoa powder, and fold in with a metal spoon.

Spoon the mixture evenly into your 10 cases and place into the oven for 18-20 minutes.
Whilst they're in the oven, whisk up your double cream with the vanilla extract until soft peaks form.
And using a potato peeler, on the flat side of the white chocolate, scrape along to creat curls. Put in the microwave for 20 seconds to soften, if its a bit tricky.

Once your cakes have baked take them out of the oven to cool for 5 minutes, before placing them on a cooling rack to cool completely.

Once cooled remove each one from the cases and cut them in half. Next sandwich them together with half of the cream. Spread the rest of the cream on top, sprinkle on the white chocolate curls, and place a raspberry on top. Tah-dah!

I also sandwiched a couple with raspberry jam, see above.