12 Serves
60 Mins
4 g
56 g
2 g
Preheat your oven to 175°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Baking Powder
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
1388 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
1910 mg / 1,250 mgPotassium
103 mg / 4,700 mgSodium
1486 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
33 g / 50 gSaturated Fat
1 g / 20 gCholesterol
32 mg / 300 mgCaffeine
5 mgNet Carbs
54 gAlcohol
0 g
In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
Beat in the eggs and vanilla extract, then gradually add the flour, cocoa powder, and baking powder, alternating with the milk until a smooth batter forms.
Transfer the batter to a piping bag and pipe uniform circles onto the prepared baking sheet.
Bake for 10-12 minutes until the cakes spring back when touched, then transfer to a wire rack to cool completely.
Prepare the filling by whipping the butter and powdered sugar until creamy, then pipe onto the flat side of half the cooled cakes and top with the remaining halves.
Sugar
Powdered Sugar
All Purpose Flour
Cocoa Powder
Egg
Milk
Vanilla Extract
Vitamin A
18 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
1388 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
1910 mg / 1,250 mgPotassium
103 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
33 g / 50 gSaturated Fat
1 g / 20 gCholesterol
32 mg / 300 mgCaffeine
5 mgNet Carbs
2
g34
g15
g
American
AmericanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
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