Maple crunch ice cream
A super-simple ice cream which goes gorgeously with warm puddings and cake
Very chocolatey cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 3 eggs
- 200g golden caster sugar
- 200g very soft butter
- 200g self-raising flour
- 1 tsp baking powder
- 3 tbsp cocoa powder
- 100g chocolatedrops (milk, plain, white or a mix of all three)
For the icing
- 300g soft butter
- 100g icing sugar
- 400g melted plain chocolate
Nutrition: per serving
- kcal235
- fat16g
- saturates10g
- carbs22g
- sugars17g
- fibre0g
- protein2g
- salt0.28glow
Method
step 1
Ask a grown-up to switch the oven on to 180C/160C fan/ gas 4. Break the eggs into a small bowl and scoop out any bits of shell, then tip them into a large bowl.
step 2
Put the sugar and butter in a bowl, then sift over the flour, baking powder and cocoa.
step 3
Beat everything together using a wooden spoon or electric beaters, then stir in the chocolate drops.
step 4
Spoon half of the mixture into each tin and smooth the tops.
step 5
Ask a grown-up to bake the cakes for 20-25 mins or until risen and a skewer comes out clean. Cool in the tin for 5 mins, then turn out onto a rack.
step 6
Beat the butter and icing sugar, then fold in the chocolate. Spread over the middle, sandwich the cakes together, then dust with icing sugar.
