Chocolate Raspberry Kisses

Chocolate Cake Mix:

• 125g unsalted butter, softened
• ½ cup (110g) firmly packed CSR Brown Sugar
• 1 egg
• ¾ cup (110g) White Wings Plain Flour
• 1⁄3 cup (35g) cocoa powder
• ¼ cup (35g) White Wings Self-Raising Flour
• 1 tsp bicarbonate of soda
• ⅔ cup (160ml) buttermilk

Raspberry Butter Cream:

• 250g unsalted butter, softened
• 3 cups (480g) CSR Soft Icing Mixture
• 1 tbsp milk
• pink food colouring
• 10 fresh raspberries (45g), crushed

Chocolate Ganache:

• ¼ cup (60ml) pouring cream
• 150g dark chocolate, chopped finely
• 2 tbsp rainbow sprinkles for decoration

1. Preheat oven to 200°C. Grease oven trays; line with baking paper.
2. Beat butter, sugar and egg in a small bowl with an electric mixer until light and creamy. Beat in sifted dry ingredients and buttermilk, on low speed, until mixture is smooth.
3. Drop scant tablespoons of mixture about 5cm apart onto trays. Bake cakes about 10 minutes. Cool on trays.
4. Make the raspberry butter cream by beating butter in a small bowl with electric mixer until light and creamy. Beat in sifted icing sugar and milk. Tint pink with colouring; stir in raspberries.
5. To make the chocolate ganache, bring cream to the boil in a small saucepan. Remove from heat; stir in chocolate until smooth.
6. Spoon butter cream into a piping bag fitted with a 2cm fluted tube. Pipe butter cream on the flat side of half the cooled cakes.
7. Spread ganache over rounded side of remaining cooled cakes. Place on top of butter cream. Sprinkle with rainbow sprinkles.
8. If you are wanting to bake-ahead, unfilled cakes can be frozen for up to 2 months. Kisses, once filled, should be served within several hours.