Chantilly Cream Topped Chocolate Cakes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- For the cupcakes
- ½ cup butter (softened)
- ½ cup sugar
- 2 eggs
- 1 cup self-rising flour
- 1 tsp Baking powder
- 1 Tbsp cocoa powder
- 1 tsp mixed pumpkin pie spice
- For the chantilly cream
- 1 ⅓ cups cream (48% fat)
- 2 Tbsps powdered sugar
- 1 tsp vanilla extract
- To decorate
- 4 ozs chocolate almond Nougat (roughly chopped)
Preparation
Kitchen utensils
1 Skillet, 1 Small skillet, 1 Bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Mortar, 1 Slotted spatula
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Put all the cake ingredients into a mixing bowl and beat well with an electric whisk or wooden spoon until well mixed.
3.
Spoon into the paper cases and bake for 15-20 minutes until risen and firm. Cool on a wire rack.
4.
For the chantilly cream: whisk the cream until thick, then sift in the confectioners' sugar. Add the vanilla. Whisk for a few minutes until thick enough to pipe.
5.
Spoon the cream into a piping bag and pipe on top of the cakes. Scatter chopped nougat over the cream.
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