Melt-and-mix chocolate cakes
A recipe from the Good Food collection.
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- 150 g (5½ oz) unsalted butter, cubed
- 230 g (8 oz/1 cup) soft brown sugar
- 185 ml (6 fl oz/¾ cup) freshly made espresso coffee
- 2 eggs, at room temperature, lightly whisked
- 125 g (4½ oz/1 cup) self-raising flour
- 30 g (1 oz/¼ cup) plain (all-purpose) flour
- 60 g (2¼ oz/½ cup) unsweetened cocoa powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- icing (confectioners') sugar, sifted, for dusting
Chocolate butter cream
- 250 g (9 oz/2 cups) icing (confectioners') sugar, sifted
- 2 tablespoons unsweetened cocoa powder
- 60 g (2¼ oz/¼ cup) unsalted butter, softened
- 2 tablespoons hot water
1. Preheat the oven to 180°C (350°F/Gas 4). Line a 12-hole standard muffin tin with paper cases.
2. Combine the butter, brown sugar and coffee in a saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved. Remove from the heat and cool slightly.
3. Whisk the eggs into the butter mixture. In a separate bowl, sift together the flours, cocoa and bicarbonate of soda. Stir half the flour mixture into the butter mixture until just combined. Add the remaining flour mixture and stir until just combined. Transfer the mixture to a jug and pour into the prepared tin. Bake for 20 minutes, or until a skewer inserted in the centre of a cake comes out clean. Allow the cakes to cool in the tin for 3 minutes, then transfer to a wire rack to cool completely.
4. To make the chocolate butter cream, place 125 g (4½ oz/1 cup) of the sugar in a large bowl, add the cocoa, butter and water and beat with electric beaters until smooth and creamy. Gradually add the remaining sugar and beat until the butter cream is thick.
5. Spread the butter cream over the cooled cakes using a spatula or flat-bladed knife.
6. The un-iced cakes will keep, stored in an airtight container, for up to 5 days. Iced cakes will keep in the same way for up to 2 days.