Ingredients:
12 tbsp unsalted butter, softened
3/4 cup light brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
1 3/4 cups all-purpose flour
2/3 cup cocoa powder
2 tsp baking powder
1 tsp salt
2⁄3 cup whole milk
2 tbsp Greek yogurt
For the vanilla buttercream:
7 tbsp unsalted butter, softened
1 cup confectioner’s sugar
2 tsp pure vanilla extract
2 tsp milk, plus extra if necessary
To decorate:
white and dark chocolate
7oz (200g) confectioner’s sugar
Method:
1 Preheat the oven to 350°F (180°C). Line several baking sheets with parchment paper.
2 With an electric hand mixer, cream together the butter and sugar until light and fluffy.
3 Add the egg and vanilla extract to the creamed mixture and beat in.
4 Beat the egg in well to avoid curdling. The cake batter should look as shown above.
5 In a separate large bowl, sift together the flour, cocoa powder, baking powder, and salt.
6 Gently fold a spoonful of the dry ingredients into the cake batter.
7 Add a little of the milk and gently mix in. Repeat until everything is combined.
8 Blend in the yogurt, folding gently, until very well combined; this will moisten the pies.
9 Place 20 heaping tablespoons of mixture on the lined baking sheets.
10 Leave space for the mixture to spread out; each half will spread to 3in (8cm).
11 Dip a clean tablespoon in warm water and use it to smooth the surface of the balls.
12 Bake for around 12 minutes, until a skewer comes out clean. Cool on a wire rack.
13 Mix together the buttercream ingredients, except the mik, with a wooden spoon initially.
14 Add the milk, change to a mixer, and beat the mix for 5 minutes, until light and fluffy.
15 If the mixture seems stiff, loosen with extra milk to make the buttercream spreadable.
16 Spread a tablespoon of the buttercream onto the flat sides of half the cakes.
17 Sandwich together the iced with the un-iced halves to form the pies, pressing gently.
18 To decorate, use a vegetable peeler to produce white and dark chocolate shavings.
19 Place the confectioner’s sugar in a bowl and add water to form a thick paste.
20 Spoon the frosting onto the top each pie, spreading it out for an even covering.
21 Lightly press the chocolate shavings onto the wet icing. STORE Will keep for 2 days.
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