Easter Chocolate Cakes
Serves: 16 cakes
Preparation: 15 minutes
Cooking Time: 15 minutes
Ingredients
- For the cake:
- 2 tbsp cocoa powder
- 1 tbsp semi skimmed milk
- 175g (6oz) The Co-operative butter, softened
- 1tsp vanilla extract
- 175g (6oz) caster sugar
- 3 The Co-operative free range eggs
- 125g (4 1/2oz) The Co-operative self raising flour, sievedFor the icing:
- 100g The Co-operative Fairtrade dark chocolate
- 150g icing sugar
- 100g unsalted butter, softened
- 1 tbsp vanilla extract
- 1 tbsp cocoa powder
- Half tbsp semi skimmed milk
- 16 icing flower decorations or sweets
Method
-
Preheat the oven to 180°C/fan 170°C/Gas 4. Beat together butter, vanilla extract and caster sugar. Beat in eggs. Fold in flour, milk and sieve the cocoa powder onto the cake mix. Line muffin tins with 16 paper cases, spoon in the mixture and bake for 15 minutes until golden. Leave the cakes to cool on a wire rack.
-
For the icing, break the chocolate into a heatproof bowl and melt over a pan of gently simmering water. Remove from the heat and leave to cool slightly.
-
Whisk (an electric whisk is best) together the icing sugar, butter, vanilla, cocoa and milk until smooth. Add the melted chocolate and whisk again.
- Spoon the icing onto the cooled cakes and use a knife to create pretty swirls. Decorate with icing flowers or sweets.
