Mocha Fondant Fancies

These cakes are a labour of love, but well worth the effort. An ingenious halved truffle makes the dome at the top. If you don’t like coffee, swap in 1tbsp vanilla bean paste into both the sponge and buttercream.

Hands-on time 1hr, plus cooling, freezing and setting. Cooking time about 30min.

Makes 25

FOR THE SPONGE

225g unsalted butter, softened, plus extra to grease

225g caster sugar

4 medium eggs, beaten 225g self-raising flour 4tbsp espresso or strong black coffee, cooled 13 chocolate truffles, we used Lindt Lindor Milk Chocolate Truffles, halved

FOR THE BUTTERCREAM

175g unsalted butter, softened 175g icing sugar

2tbsp espresso or strong black coffee, cooled

FOR THE FONDANT ICING

1.25kg fondant icing sugar 40g cocoa powder 1tbsp coffee liqueur, optional

1 Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm square tin with baking parchment, making sure there is a little overhang. For the sponge, in a large bowl and using a handheld electric whisk, beat the butter and sugar until pale and fluffy, about 5min. Gradually beat in the eggs, adding a little of the flour if the mixture looks like it might curdle. Beat in the cooled espresso/strong black coffee. Using a large metal spoon, fold in the (remaining) flour. Scrape into lined tin and smooth to level.

2 Bake for 30min, or until firm to the touch. Cool in the tin for 5min, then transfer on to a wire rack (using the baking parchment) and leave to cool completely. Once cool, transfer on to a baking sheet or board (still in parchment) and freeze for 30min to firm up.

3 Meanwhile, make the buttercream.

In a medium bowl and using a handheld electric whisk, beat the butter until pale and fluffy. Sift in the icing sugar and add

the espresso/strong black coffee. Beat until light and fluffy.

4 Remove the cake from the freezer and peel off the parchment. Using a large serrated knife, trim the top and sides so all edges are neat and straight. Cut the cake into 25 squares.

5 Using a small palette or cutlery knife, spread the top and sides of cakes with a thin layer of buttercream, keeping edges neat. Press ½ a truffle on top of each cake, cut-side down. Chill until needed.

6 For the fondant icing, sift the icing sugar into a large bowl. Stir in just enough water to make a very thick but pourable icing. Spoon 50g icing into a piping bag fitted with a small round nozzle (or snip a hole in the end); set aside. Sift the cocoa powder into the remaining icing, add the liqueur, if using, and stir to combine, adding a little extra water if needed to bring back to a thick, pourable consistency.

7 Remove the chilled cakes from the fridge and sit on a wire rack set over a baking tray. Working 1 at a time, spoon chocolate fondant over a cake to cover and spread using a small palette knife (see GH TIPS) to ensure all the sides are coated. Repeat to cover remaining cakes (see GH TIPS). Leave to set for 10min.

8 Pipe over the white icing in a zigzag pattern and leave cakes to set at room temperature for 1hr. Serve. PER FONDANT FANCY 414cals, 3g protein, 18g fat (11g saturates), 60g carbs (53g total sugars), 1g fibre TO STORE Keep in an airtight container at room temperature for up to 3 days.