Little Adult Chocolate Cakes

This is a good recipe if you’re trying to use up leftover cream or sour cream. If you don’t have sour cream, substitute it with yoghurt or just milk.

Use the batter to make a single cake and cook it for around 40-50 minutes. Ice with a chocolate ganache for a real indulgence. Leave out the shot of liqueur for a kid friendly version.

Is it any cheaper to make your own cake than buying a packet cake or store bought cake? Sometimes, but not always. On the other hand, you know what’s in it. There is no egg substitute, preservatives, artificial colours, flavours and sweeteners, sodium, thickeners, stabilisers, soy products, or anti-caking agents (stops the dry mix from clumping up in store).

Method

1. Preheat oven to 180C (350F). Grease 2x 6 cup muffin or cupcake tins
2. Beat the butter and sugars until creamy. I just use a wooden spoon, but you could use electric mixers, mix master or food processor. Getting all the lumps out of the butter will give the cake a fluffy texture.
3. Add the eggs and beat well. The mixture may look a little curdled at this point, but that’s fine. Add the vanilla and the shot of grog if using.
4. Beat in part of the sifted flour, cocoa and bicarb alternating with the sour cream until all is incorporated. The mixture will be quite thick and stiff, if you feel it needs thinning out a bit add a little extra sour cream or milk.
5. Spoon into muffin tin and smooth surface. Bake for 15-20 minutes or until a skewer comes out clean. I don’t see the point of patty cases, it seems like a waste of money and paper, but if you prefer, you can spoon your mixture into these.
6. Alternatively, if you want to bake a single cake, spoon into a greased 20cm cake tin and bake for approximately 45 minutes.
7. Let the cakes cool completely.
8. Whip the cream. You could leave the cream plain or for a bit of extra flavour, you could add a little icing sugar, liqueur, vanilla or coffee.
9. Cut out a round disk from the centre of each cake about 3/4 inch deep. Cut each round in half. Spoon or pipe cream into hole made. Place rounds back into cake to form ‘butterfly wings’. Dust each cake with a little icing sugar or cocoa or grated chocolate and serve.

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Have you read these posts?

1. berry and sour cream cakes
2. Banana and Yoghurt Bread
3. red velvet cake
4. Rock Cakes
5. chocolate rum mousse