Mini Chocolate Sponge Cakes

Cake tin needed

33 x 23 cm (13 x 9 in) Swiss roll tin

225g (8oz) caster sugar
225g (8oz) self raising flour
225g (8oz) softened butter

3 tbsp cocoa powder

1 tsp vanilla extract

4 eggs

Buttercream300g icing sugar & some for dusting
100g softened unsalted butter
40g cocoa powder

40ml whole milk

For cakes:

Mix all ingredients together in free standing mixer until light and fluffy.

Spoon into 1 lined swiss roll tin.
Bake for 18-20 mins on 200° C.Leave to cool.
Cut out rounds.

Buttercream:

Beat the icing sugar, butter and cocoa powder together on medium-slow speed.

Turn down to slow speed.

Add the milk to the butter mixture a couple of spoonfuls at a time.

Once the milk has been incorporated, turn the mixer up to high seed.

Continue beating until light and fluffy about 5 minutes.

Sandwich two rounds with the buttercream.
Top with icing sugar dusting.