Ingredients

For the cakes:

• 175g (6oz) butter, softened
• 175g (6oz) caster sugar
• 3 eggs, beaten
• 150g (5oz) self raising flour, sieved
• 25g (1oz) cocoa powder, sieved
• 25g (1oz) plain chocolate, melted

For the butter cream:

• 225g (8oz) butter, softened
• 225g (8oz) icing sugar
• 100g (4oz) plain dark chocolate, melted
• Ribbon, Smarties® and silver balls, to decorate

Tools

• K beater

Method

1. Preheat the oven to 180°C, 350°F, Gas Mark 4. Lightly oil and greaseproof paper base line 6 x 250ml (9 floz) individual metal pudding bowls.
2. For the cakes: place all the ingredients in the bowl, fit the K beater and beat on speed min for approx 30 seconds. Increase to speed 2 for 1 1/2 minutes, until pale and fluffy, scraping if necessary. Divide between basins making a well in the centres. Place on a baking sheet and bake for 25-30 minutes, until well risen.
3. Remove from the heat and allow to cool in the tins for 5 minutes. Turn out onto a wire rack and allow to cool completely. Cut off the tops to level, if necessary and turn upside down.
4. For the icing: place all the ingredients in the bowl, fit the K-beater and beat on speed min for about 1 minute, increase to speed 1 and beat for 1 minute, until smooth, scraping if necessary. Spread over the cakes to cover completely. Tie a ribbon around each cake and decorate with sweets.