Ingredients
- Softened Butter : 85g
- Caster Sugar : 100g
- Eggs : 2
- Dark Chocolate chips : 55
- Self-raising flour : 225g
- Cocoa powder : 25g
Icing
- Unsalted Butter : 100g
- Icing sugar : 160g
- Dark Chocolate : 75g
Method of Preparation
- Pre heat the oven to 200C/400F/Gas mark 6.
- Line a shallow muffin tin / baking tray with 18 cup cake paper cases
- Beat together the butteer and sugar until pale and fluffy.
- Gradually add the eggs, beating after each addition .Add little flour to it if the mixture begins to curdle.
- Then fold in the chocolate chips.
- Sift together the flour and coca powder and fold in the mixture with a metal spoon or palette knife.
- Divide the batter equally between the cases and bake in the pre heated oven for 20 minutes, or until well risen and springy to the touch.
- Let it to cool down on a wire rack.
Icing
- Beat butter till smooth and creamy and add sugar till light and fluffy.
- Stir in the melted chocolate and whisk on low speed till mixed then on high speed till frosting is smooth and glossy.
- Fill the icing in a piping bag and decorate the cake with the desired nozzle.
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