- 100g butter, softened
- 185g unrefined light muscovado sugar
- 1 egg
- 35g cocoa
- 300g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- A pinch of salt
- 1 tsp vanilla extract
- 100-125ml milk
Preheat fan oven to 180°C / Fan oven 160°C /300°F, Gas Mark 3. Lightly grease baking sheets.
In a large bowl, cream together the butter, sugar, and egg. In another bowl, sieve and combine cocoa, flour, bicarbonate of soda, baking powder, and salt.
In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the butter mix, alternating with the milk mixture; beating until smooth.
Drop batter using two spoons (to make 20-30 halves or 10-15 Whoopies when filled with cream) onto the prepared baking sheets. With the back of a spoon spread batter into 5cm / 2-inch circles, leaving approximately 4cm / 2 inches between each cake. Bake for 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of Rodda’s Cornish Clotted Cream. Top with another cake, pressing down gently to distribute the filling evenly. Repeat to make 10-15 whoopies.
Decorate in your own individual style.