Baby chocolate cakes
- Clover
- Jan 8, 2016
- 1 min read
Ingredients 125 g Clover Springbok Butter 210 g (250 ml) castor sugar 2 large eggs 150 ml Clover Sour Cream 210 g (375 ml) cake flour 5 ml baking powder 2 ml salt 100 g chocolate, melted 10 ml cocoa 5 ml cinnamon Ganache: 125 g chocolate, broken 75 ml Clover Cream 25 ml Clover Mooi River Butter Nasturtiums to decorate
Method Preheat the oven to 180°C.
Grease and flour 12 mini cake moulds.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add sour cream and mix.
Sift flour, baking powder and salt together.
Add to butter mixture and beat to incorporate.
Spoon out half of batter.
Combine melted chocolate, cocoa and cinnamon and add to one half of the batter.
Mix well. Spoon chocolate batter and plain mixtures into moulds, alternating spoonfuls.
Bake for 20 - 25 minutes until tester comes out clean.
Remove, cool and turn out.
Prepare ganache by melting chocolate, cream and butter.
Drizzle over cakes.
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