I made these cakes on Sunday as my Dad was coming to take the kids for a few days over half term, and I always try to have something like this when we have visitors. Anyway, short of time and with nothing to hand I decided to whip up these cakes as I knew I could have them baked and finished in a little over an hour (and a chunk of that is waiting for them to cool).
This is a standard basic cake recipe that has been doctored to make whatever you like. This is the same cake recipe I use when I need a birthday cake, or, a quick pudding for the kids like super easy Syrupy Sponge, it’s become a fail safe for me and can be made with the kids or while you’re waiting for tea to cook
What you need:
- 3 medium eggs
- 4oz butter or margarine
- 4oz granulated sugar
- 4oz Self raising flour
- 1/2 tsp of baking powder
- 2 tbsp of cocoa powder
- Tub of whipping cream
- 1tsp vanilla essence
- 1tsp icing sugar (plus spare to sprinkle on top)
- Betty Crocker Ready to use chocolate fudge (I’m a Mum! Who has time to make this from scratch? Cheats are fine) or chocolate spread if you prefer
- Large mixing bowl
- Wooden spoon
- Large cake cases or muffin cases
- Muffin tray
- Sieve (and if you have one a flour sifter, but it doesn’t matter if you haven’t).
- Cooling rack
Now you have all your bits here’s how you make them…
- Pre-heat your oven to around 180° /Gas mark 4 (a bit lower if you have a fan oven).
- Place large cup cake cases or muffin cases into a muffin tray and leave to one side.
- Take 2 of your eggs and crack them into the bowl. Mix eggs until the yolks and whites have combined.
- Add the sugar and margarine and mix it altogether until it’s smooth.
- Sieve the flour and baking powder into the bowl and mix until smooth (watch for the mixture turning lighter, it’s a good indicator that you’re nearly done).
- Add the cocoa powder (you can add more if you want a stronger chocolate flavour) and stir in until it’s all one colour and is smooth.
At this point, if your mixture seems too stiff, add the extra egg and mix as above. You want it to be thick but still runny.
- Dollop the mixture into the cake cases (about 2 tbsps) and put the tray in the oven for 20 minutes or so until cooked (you can test the cakes, although not too often, by stabbing a skewer or knife into one of the cakes and seeing if it comes out clean. If it comes out clean, they’re cooked).
While the cakes are baking:
- Whip the cream until stiff (check by getting it on your spoon and turning it upside down, it should stay put).
- Add the vanilla and the icing sugar and stir into the whipped cream.
When baked, get your cakes out of the oven and leave to cool on a cooling rack (take the cakes out of the tray first).
- After about 10 minutes, cut the tops off the cakes and put to one side. Leave for a further 10 minutes or until the inside and top has cooled.
- Add 1 tsp of Chocolate fudge/spread and 1 tsp of cream to each of the cooled cakes and replace the tops.
- Dust the cakes with icing sugar and they’re ready to eat!
For complete indulgence, try adding a spot of jam to the bottom of your cakes before adding the chocolate and cream.