Double Chocolate Cakes
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ½ cup finely chopped Dark chocolate (65% cocoa solids)
- For the chocolate cream filling
- 5 ozs plain Chocolate (65% cocoa solids)
- 3 Tbsps cream (18% fat)
- 0.333 cup unsalted butter
- 1 ¼ cups powdered sugar
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.
5.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the chocolate cream filling: put the chocolate, cream and butter in a heatproof bowl over a pan of simmering (not boiling) water until melted. Stir and remove from the heat. Allow to cool, but not set.
7.
Sift in the icing sugar and beat until smooth.
8.
Slice the tops off the muffins.
9.
Spoon the chocolate cream into a piping bag and pipe on top of the muffins. Replace the tops.
