These mini date and walnut cakes include chopped chocolate and topped with a chocolate ganache. A delicious Easter recipe that you can serve these as an afternoon tea treat or take to your Easter picnic.
Cake
Ingredients
125g (3/4 cup) diced Copha
225g (1 cup) firmly packed brown sugar
60ml (1/4cup) Sour cream
2 Eggs
150g (1-1/4 cup) Plain flour
75g (2/3 cup) Self-Raising flour
40g (1/4 cup) Cocoa powder
225g (1-1/4 cup) Chopped dark chocolate
120g (1 cup) Chopped walnuts, plus extra to garnish
100g (2/3cup) Chopped dates
Method
Preheat oven to 170°C (fan forced 150° C) 330°F/ 300°F. Lightly grease 2 six-cup friend pans
Melt Copha in microwave or saucepan until fully melted. Whisk together melted Copha and brown sugar, add sour cream and whisk in eggs one at a time
Sift plain flour, self-raising flour, and cocoa powder. Fold through the mix. Add chopped chocolate, walnuts and dates. Stir through
Divide batter equally into the prepared pans and bake for 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove pans from oven
Set cakes aside in the pan for 5-10 minutes before turning onto a wire rack to cool completely
Dark chocolate ganache
Ingredients
150g Dark chocolate, broken up
125ml (1/2 cup) Thickened cream
Method
In a medium sized saucepan, bring cream to the boil over medium heat
Remove from heat, add chocolate and stir until combined and glossy. Set to cool
Assembly
Ingredients
Chopped walnuts to garnish
1 cup whipped cream, for serving
Method
Warm the cakes if desired
Top with some ganache and walnut halves
Serve with whipped cream on the side
Tips & Hints
Cakes can be stored in an airtight container for up to 4 days, and ganache can be stored up to 1 week.
