Ingredients
Cakes
- 210g plain flour
- 4tbsp cocoa powder
- 225g butter, at room temperature
- 360g Siúcra Rich dark brown sugar
- 2 large eggs
- 1tsp Vanilla Extract
- 50g dark chocolate, chopped
- 1tsp baking powder
- 1 1/4tsp salt flakes
- 550ml porridge oats
Peanut butter frosting
- 2tbsp butter, at room temperature
- 120g Siúcra Icing Sugar
- 100ml natural creamy peanut butter
- 3tbsp milk
- 1/2 tsp salt flakes
Instructions
- Preheat the oven to 175°C.
- Combine the flour and cocoa powder in a bowl and set to one side.
- Beat the butter and rich dark brown sugar until pale and creamy.
- Add the eggs, vanilla extract, baking powder and salt.
- Mix well. Stir in the porridge oats, flour, cocoa powder mixture, and the chopped chocolate.
- Form the mixture into small balls 2—3 cm in diameter and place on a parchment lined baking sheet.Press them slightly with the finger or hand. Bake for about 10-12 minutes.
- Leave to cool completely.
- Frosting Put the room temperature butter, icing sugar, milk and salt in a bowl. Beat together until the frosting is fluffy and creamy.
- Place about 1 tsp of frosting in the middle of one cake, spread it out a little, and place a second cake on top. Press the cakes together carefully so that the filling just comes to the edges.
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