• 150 g (5 oz) lightly salted butter, softened
  • 150 g (5 oz) caster sugar
  • 175 g (6 oz) self-raising flour
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 50 g (2 oz) white chocolate chips
  • 100 g (3½ oz) chunky piece of white chocolate
  • 1 quantity White Chocolate Fudge Frosting (see page 18)
  • icing sugar, for dusting

Line 2 x 12-section bun tray with 18 paper cake cases. Put the butter, caster sugar, flour, eggs and vanilla extract in a bowl and beat with a hand-held electric whisk for 1–2 minutes until light and creamy. Stir in the chocolate chips. Divide the cake mixture evenly between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Pare curls from the piece of chocolate using a vegetable peeler – if the chocolate breaks off in small, brittle shards, try softening it in a microwave oven for a few seconds first, but take care not to overheat and melt it. Set the chocolate curls aside in a cool place while icing the cakes.

Spread the chocolate frosting all over the tops of the cakes using a small palette knife. Pile the chocolate curls on to the cakes and lightly dust with icing sugar.

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