Chocolate babycakes

Chocolate babycakes

These small cakes have a very rich chocolate sponge and are topped with a velvety chocolate frosting made from condensed milk. Although decadent, one will never be enough…

The cakes with frosting can be frozen for up to one month and then defrosted on day of serving. Make sure you place in a sealed container in a single layer. Serve at room temperature.

Makes 24 mini cupcakes | Baking time 12-15 minutes at 180 C

Utensils required: Electric whisk |measuring cups & spoons & scale| 24 cup mini muffin tin

Rich chocolate cakes

2/3 cups (100 grams) flour
1/2 cup (50 grams) cocoa powder
1/ 2 tsp bicarb
1/2 cup (110 grams) white granulated sugar
150 mls sour cream
1 large egg – beaten
65 grams unsalted butter

  1. Preheat oven to 180 C
  2. Line a 24 mini muffin tin with paper cases
  3. Sift flour, cocoa and bicarb – set aside
  4. Beat butter, egg and sour cream then add to sifted ingredients
  5. Beat on low speed for 3 minutes, then increase the speed to high and beat for 2 minutes
  6. Spoon into prepared tin, smooth the top and bake for 12-15 minutes or until a cake tester comes out clean
  7. Transfer to a wire rack to cool completely
  8. Spoon over the frosting

Chocolate condensed milk frosting

200 grams condensed milk
25 grams unsalted butter
1 tbsp golden syrup
75 grams dark chocolate – 70 % cocoa solids

  1. Cook condensed milk, golden syrup and butter, stirring constantly, over medium heat until it bubbles
  2. Continue stirring for a further 3 minutes, then remove from heat and add chopped chocolate. Stir until smooth and leave to cool
  3. Once cool place in the fridge until firm enough to frost the cakes