Mini Chocolate Cakes (Christmas ain’t over yet!)

It’s not quite the new year yet – as in, there’s still time to over indulge in our favourite treats before going through the traumas of trying to lose the festive fat in January…

Photo 27-12-2014 14 59 21 (1)

Father Christmas was exceptionally kind to me this year. He gifted me with a KitchenAid Stand Mixer (in raspberry pink – he must know me so well!) – I like to think I must have been a good girl this year to be on his nice list! 🙂

The first thing I made using my new toy was mini chocolate cakes…

I love making cakes but I can’t always face the thought of baking a whole cake unless I’m having friends over or taking it to a party – I cannot justify making a whole cake just for myself…. (can I?).

By slightly tweaking a two-tiered chocolate recipe, I can make 12 miniature chocolate cakes so I can enjoy these myself over a few days and share with friends too.

The great thing about this recipePhoto 27-12-2014 17 39 55 (2) is that you literally just throw all of these ingredients in to the mixer and beat well for 3-4 minutes:

  • 140g crème fraiche
  • 130g butter (soft)
  • 230g light brown sugar
  • 2 drops of vanilla extract
  • 4 eggs
  • 180g plain flour
  • Pinch of salt
  • 40g cocoa powder
  • 10g baking powder

Easy peasy:

  1. Oil a muffin tin baking tray with vegetable oil, and place a circle of baking paper at the base of each slot.
  2. Dollop the mixture in to each of the slots, and bake at 180 for 15-20 minutes (they taste better being a little bit moist).
  3. Leave to cool for five minutes before transferring to a wire rack, where we can add some chocolate frosting to each of these tasty treats.
  4. To make the chocolate frosting, whisk 80g of melted dark chocolate, 130g soft butter and 2 drops of vanilla extract with 250g icing sugar before spreading it all over the mini cakes.

Et voilà!

I’d love to learn of any of your tasty recipes using your standing mixer! Please share your links and recipes in the comments box!

XCamilla

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