Ingredients Jump to Instructions ↓

  1. 220g unsalted butter, softened

  2. 400g (2 cups, firmly packed) dark brown sugar

  3. 2 eggs

  4. 1 tsp vanilla extract

  5. 100g dark chocolate, melted, cooled

  6. 1 tsp bicarbonate soda

  7. 200g plain flour

  8. Pure icing sugar, sifted, to dust

  9. 500g packet ready-made icing

  10. 2 packets (22g each) love-heart lollies*

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Line the patty pan with paper cases. Place butter and sugar in an electric mixer and beat for about 5 minutes until soft. Add eggs one at a time, beating well after each addition. Add the vanilla and chocolate, stirring in gently (don't over-beat at this stage). Add bicarbonate soda to the flour, then sift into mixture, alternating with 1 cup boiling water. Stir until smooth and just combined.

  2. Fill the paper cases to three-quarters full. Bake for 30 minutes or until risen. Remove and allow to cool.

  3. Dust the workbench with the icing sugar, then roll out icing until 2mm thick. Use a fluted pastry cutter to cut out circles the same size as the top of the cakes. Sit one on top of each cake, moulding to its shape. Press a lolly into the top of each cake.


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