Chocolate whoopies

INGREDIENTS

• 35g (1¼oz) cocoa, sifted
• 300g (10½oz) plain flour
• 1tsp baking soda, sifted
• 1tsp baking powder
• Pinch of salt
• 100g (3½oz) unsalted butter, softened
• 175g (6oz) unrefined dark muscovado sugar
• 1 free-range egg
• 1tsp vanilla extract
• 125ml (4fl oz) milk

FOR THE FILLING

• 200g (7oz) dark 70% chocolate, broken into pieces
• 100ml (3½fl oz) double cream
• 50g (13/4oz) butter

FOR THE TOPPING

• 200g (7oz) icing sugar, sifted
• 3tbsp cocoa powder, sifted
• 75ml (2½fl oz) boiling water
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METHOD

To make the filling, place the chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove and set aside for about 30 minutes until cooled. Preheat the oven to 170C/fan 150C/ gas 3. Lightly grease two baking sheets. 

Sieve together the cocoa, flour, baking soda, baking powder, and salt. Cream together the butter, sugar and egg. Lightly beat together the milk and vanilla extract. Add the cocoa and flour mixture to the butter mix, alternating with the milk mixture and beat until smooth.

This mixture should make about 12 cakes  -  that means 6 whole whoopies when filled. 

Spoon the batter into mounds onto the baking sheet, flattening the batter lightly with the back of a spoon. Make sure you leave enough room for the mixture to spread. 

Cook for 15 minutes until firm to touch. Remove from oven and let cool completely on a wire rack. Beat the cooled chocolate filling until thick and fluffy. Spread over the flat side of half the whoopies and sandwich with the remaining cakes.

For the topping, place the icing sugar and cocoa powder in a bowl, drizzle in about a quarter of the water and stir together. The icing should run off in thick ribbons. If not, add a little more water. 

Drizzle the icing over the whoopies and decorate with a selection of cake decorations