Chocolate cake and kids parties go hand in hand. And these mini chocolate cakes are the perfect handful!
Ingredients
250g (1 block) diced Copha
250g chopped milk cooking chocolate (can also substitute for dark cooking chocolate if desired)
500g (1- 1/4 cups) firmly packed brown sugar
4 Eggs
125ml (1/2 cup) Sour cream
300g (2- 1/3 cups) Plain flour
1tsp Baking powder
60g (1/3 cup) Cocoa powder
Jelly lollies to garnish
Method
Pre heat oven to 140°C (fan forced 120°C) 280°F/ 240°F. Lightly grease and double line a 21cm/8in spring form pan making sure the paper is 5cm/2in above the rim
Combine cooking chocolate and brown sugar together in a bowl. Place bowl over a pot of lightly simmering water to melt. Stir occasionally until fully melted. Remove from heat and set aside for 5 minutes
Melt Copha in the microwave or saucepan until fully melted. Add melted chocolate. Whisk eggs in one at a time followed by sour cream
Combine plain flour, baking powder and cocoa powder and sift over Copha mix. Stir through until well combined
Divide cake mix equally into muffin pan and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove pan from oven. Set cake aside in the pan for 5-10 minutes before turning onto a wire rack for 30 minutes or until cooled completely
Chocolate Ganache
Ingredients
180g chopped milk or dark cooking chocolate
80ml (1/3 cup) Thickened cream (plus extra for serving)
Method
In a medium sized saucepan, bring cream to boil over medium heat
Remove from heat, add chocolate and stir until combined and glossy. Set aside to cool
Spoon ganache mixture over the top of each mini-cake. Top with a jelly lolly
Let frosting set before serving. If refrigerated, bring to room temperature before serving
Tips & Hints
Can be stored in an air-tight container in the fridge for up to 3 days
