Ingredients -
(Cake batter):
275g self raising flour
200g light brown sugar
150ml buttermilk
115g unsalted butter
25g cocoa powder
3 medium eggs
1/2 tsp of bicarbonate of soda
A pinch of salt
(Buttercream):
200g unsalted butter
400g icing sugar
100g Crunchie spread, melted
Equipment needed -
Loaf tin: https://amzn.to/3tpOAbl
Piping bag: https://amzn.to/3uWcP11
Star nozzle tip: https://amzn.to/3tmlBVU
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Directions -
Preheat your oven to 160 degrees fan.
Cream together the butter and sugar until smooth and well combined.
Add in the eggs and mix until combined.
Add in the milk, cocoa powder, flour, bicarbonate of soda and salt. Mix to combine.
Pour the batter into a greased and lined loaf tin and place in the centre of the oven. Cook for 50-60 minutes or until a skewer comes out clean when inserted.
Once cooked, take out of the oven and leave to cool on the side. Move onto making the frosting.
Using an electric mixer mix together the butter, Crunchie spread and icing sugar until smooth.
Either pipe or spread the buttercream on top of the cake. Decorate with Crunchie pieces.
Serve and enjoy!
