VIRGIN TIPWhoopie pies, or chocolate burgers as Chloe calls them, are extremely soft, cream-filled cakes that we discovered in Cape Cod. The one we had could have fed the four of us and if you make these you’ll see why. The buttermilk helps to create a delicate soft sponge that when sandwiched together with tangy marmalade and orange buttercream is a winning combo!
READY IN 30 MINUTES
MAKES 8
120g unsalted butter, softened
200g soft light brown sugar
1 large egg, beaten
45g cocoa powder
350g plain flour
1 tsp bicarbonate of soda
250ml buttermilk
FOR THE ORANGE BUTTERCREAM
250g unsalted butter, softened
500g icing sugar
1 tbsp orange extract
zest and juice of ½ orange
TO ASSEMBLE
orange marmalade
1. Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4 and line a couple of baking sheets with baking parchment.
2. Put the butter and sugar into a large bowl and cream together using a hand-held electric whisk until fully incorporated. Add the egg and whisk again. Sift in the cocoa powder, flour and bicarbonate of soda with the buttermilk and mix together really well. You want the batter as smooth as possible so add in batches if you prefer. The batter will be quite thick once ready.
3. Dollop 16 tablespoons of the batter on to the lined baking sheets – well spaced out as they expand considerably! If the tops are a little rough wet your finger and smooth them down. Bake for about 12 minutes; the tops of the pies should still be a little soft and springy (you don’t want a crust on top like when making muffins). Remove from the oven and transfer to a wire rack to cool completely.
4. Meanwhile, make the buttercream by beating together the butter and sugar until smooth. Add the orange extract, orange zest and juice and mix through well to combine. Leave to one side.
5. When the pies are fully cooled take a half for the bottom of a pie (you can press it down a little or take a small slice from the bottom if it does not sit level on a surface), spread a little marmalade on the flat side and then spread some buttercream on top. Grab another half and spread with another thin layer of marmalade, then press lightly on top of the bottom half. Repeat until you have a lovely batch of choco orange pies. Let the buttercream settle before eating. Store in an airtight container for up to 5 days.
VIRGIN TIP
You can mix the batter by hand but you’ll need a fair amount of elbow grease; if you don’t fancy a workout an electric whisk or stand mixer is highly recommended.