• 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

• 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