Mini Chocolate Mudcakes
Prep:  40 minutes
Cook:  45 minutes
Makes:  12 mini mudcakes
Average: 4.5 (4 votes)
Difficulty:
Cuisine:
Saved:
Australian
414
Recipe by: Copha
Chocolate cake and kids parties go hand in hand. And these mini chocolate cakes are the perfect handful!
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Mini Chocolate Mudcakes
Ingredients:
Chocolate Ganache
Method:
  1. 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
  2. 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
  3. Melt Copha in the microwave or saucepan until fully melted. Add melted chocolate. Whisk eggs in one at a time followed by sour cream
  4. Combine plain flour, baking powder and cocoa powder and sift over Copha mix. Stir through until well combined
  5. 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
  1. In a medium sized saucepan, bring cream to boil over medium heat
  2. Remove from heat, add chocolate and stir until combined and glossy. Set aside to cool
  3. Spoon ganache mixture over the top of each mini-cake. Top with a jelly lolly
  4. 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
Copha Vegetable Shortening
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