Ok, so it’s January and you are all trying to cut down after the Christmas excess so, what am I doing make chocolate cakes? Ridiculously rich and chocolaty chocolate cakes at that.
Well, the answer is that bun scuffle is exactly one year old today and every birthday should be celebrated with cake. If that is not actually written into law then it should be.
Twelve months ago I started writing with no idea what I was doing – I still don’t know but I seem to have done plenty of it! To date I have written over 50 blog articles and published 76 recipes, I have cooked at home, borrowed kitchens, run the Unseen Restaurant, eaten out, shopped locally, made pasta, baked cakes, judged competitions, cooked with kids and met some wonderful people.
I have thoroughly enjoyed all the cooking and the writing and am massively indebted to all of you for reading my random thoughts. To celebrate all of this I did what I do and I baked cakes.
These cakes are based on an original recipe by Eric Lanlard in Cox, Cookies and Cake but as always I have tweeked it a little! The cakes themselves are light and flavoursome and the ganache topping is rich and sweet and decadent. They don’t taste of the coffee at all but it does help to bring a roundness to the chocolate flavour. I love chocolate but I think these could possibly be a tad too chocolaty (if that is even possible) without the sharp contrast that the raspberries impart. All in all a perfect balance – I have some left so come round if you fancy one.
For the Cupcakes
125g / 4 oz Butter
75g / 3 oz Dark Chocolate (70% Cocoa solids)
150g / 5 oz Light Muscovado Sugar
2 Large Eggs
225g / 8 oz Self-Raising Flour
1 tsp Baking Powder
1 tsp Vanilla Extract
150 ml cooled Espresso or Strong Black Coffee
450g / 14 oz Raspberries
For the Ganache
200ml / 7 fl oz single cream
250g / 8 oz Dark Chocolate (70% Cocoa solids)
50g / 2 oz softened Butter
Pre-heat the oven to 200°C / 400°F / Gas Mark 6
Line a cupcake tin with paper cases (makes 10 – 12).
For the Cupcakes
Put the chocolate and butter into a bowl over a pan of simmering water until melted. Set aside to cool for a minute or two.
Whisk the sugar into the chocolate mixture then whisk in the eggs and the vanilla essence. Sift in the flour and baking powder and fold in. Stir in the cooled coffee a little at a time until well mixed.
Half fill each of the paper cases with the cake mixture. Reserve a nicely shaped raspberry to top each cake then divide the rest between the cake cases (2 or 3 in each). Cover with more cake mix until the cases are approximately ¾ full.
Bake for about 20 – 25 minutes until firm and springy to the touch. Place on a wire rack to cool.
Make the ganache: Break the chocolate up into small pieces and place in a bowl. Heat the cream to almost boiling point and pour over the chocolate. Stir until the chocolate melts and then stir in the butter until well combined.
Spoon or pipe the ganache onto the cupcakes and top each one with a raspberry.
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