Mocha buttercream cakes

Ingredients for 1 servings:

• 250 g butter
• 50 g powdered sugar
• 2 tbsp, levelled coffee powder, instant
• 1 sachet of pudding powder (chocolate pudding)
• 500 ml milk
• 2 tbsp sugar
• 1 pack of cake bases (Viennese bases, dark)
• 1 jar jam
• 1 pack of chocolate sprinkles
• 2 tbsp cocoa powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

enough for a whole cake

For the chocolate pudding, mix the powder with a little cold milk and sugar until smooth. Bring the remaining milk to a boil, then add the mixed powder while stirring and bring to a boil. Cool to room temperature in a cold water bath, stirring constantly to prevent a skin from forming. Bring the butter to room temperature and cream with the finely sifted powdered sugar until fluffy. Mix in the chocolate pudding a spoonful at a time and add two spoonfuls of instant coffee. Stir until a beautiful, fluffy buttercream forms. Cut out tarts from the cake base using the appropriate dessert rings (3 for one tart). Then layer them in the dessert rings as follows: cake base, jam, cake base, buttercream, cake base. Remove the tarts from the dessert rings, cover them with buttercream, decorate the outsides with chocolate sprinkles, and sift cocoa powder over them. The mixture is also enough for a complete cake base if you don’t want to make small tarts.