Individual Chocolate Cakes

Hey folks,

Can any one explain to me how it’s Monday already? And to add insult to injury the weather is having a bit of a mood swing at the moment too.  It’s cold, grey and miserable out there. Gross. Not cool BST, not cool. Can you just hold out till November, maybe? Yeah? Deal.

Please?

To make amends for such conversions whirring through my mind, tonight, I decided there’s only one thing for it.

Bring onnnn the cake.

Bite Sized Chocolate Cakes With Whipped Cream And RaspberriesI whipped up these dinky little chocolatey treats and all was right in the world for a few short moments. They made me feel warm and fuzzy with every, little, tiny, bite.

And, I mean, come on. How cute are they? Seriously. Can’t get over them.

Individual Chocolate Cakes With Whipped Cream And Raspberries

They showcase two layers of rich chocolatey sponge, sandwiched together and topped with chantilly cream and a zingy raspberry…

Mini Chocolate Cakes With Whipped Cream And Raspberries

Make these soon folks, they’re sure to brighten up your day.

Ingredients:

  • 175g caster sugar
  • 175g unsalted butter
  • 125g plain flour
  • 65g cocoa powder
  • 3 eggs
  • Pinch of salt
  • 1 teaspoon baking powder
  • Vanilla extract
  • 300ml double cream
  • 3 full tablespoons of icing sugar
  • Raspberries to decorate

Instructions:

  1. Preheat the oven to gas mark 5. Grease and dust your mini cake tray with some flour and set aside.
  2. Cream the butter and caster sugar together with an electric whisk.
  3. In a separate bowl, sieve and whisk the dry ingredients together: flour, cocoa powder, baking powder and salt.
  4. Crack an egg into the sugar and butter mix and whisk until combined.
  5. Add a third of the cocoa and flour mix to the sugar and whisk until combined.
  6. Repeat steps 4 and 5 until you’ve used all your eggs and dry mix.
  7. Add a teaspoon of vanilla extract and whisk until combined.
  8. To your prepared baking tray, add a tablespoon of the batter to each of the compartments, don’t overfill!
  9. Bake for around 12-15minutes, or until a cake tester / skewer comes out clean. Be careful not to over cook these, they’re only little, which makes them prone to drying out! Remove from the cake tin and set aside on a cooling rack until they reach room temperature.
  10. I sheared the tops off some of mine with a serrated knife as they were quite round.
  11. Meanwhile, for the whipped cream, add your double cream and icing sugar to a medium bowl with a splash of vanilla extract until it holds soft peaks.
  12. To assemble, take one of the chocolate cakes and pipe on a generous amount of whipped cream. Place the second cake on top, pipe on some more of the cream topping before topping with a fresh raspberry. Repeat with the remaining cake, whipped cream and raspberries.

Enjoy!

– Kay

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