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Cover - Mini Devils Food Cakes

Mini Devils Food Cakes

60 mins
752 cals per serving
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Donal's Notes

Cute little individual cakes are always going to go down a storm for a special occasion and these ones are particularly easy to make. Any extra cake cuttings could be used to make cake pops if you don’t want to see them go to waste.

Ingredients

self-raising flour
self-raising flour
100% cocoa powder
100% cocoa powder
espresso
espresso
baking soda
baking soda
caster sugar
caster sugar
eggs
eggs
sunflower oil
sunflower oil
semi-skimmed milk
semi-skimmed milk
golden syrup
golden syrup
milk chocolate
milk chocolate
sour cream
sour cream
raspberries
raspberries
blueberries
blueberries
hazelnuts
hazelnuts
Dried Rose Petals
Dried Rose Petals
sea salt
sea salt

Equipment

20 x 20cm/8″ x 8″ baking tin
20 x 20cm/8″ x 8″ baking tin
20 x 20cm/8″ x 8″ baking tin
20 x 20cm/8″ x 8″ baking tin
Baking parchment
Baking parchment
Sieve
Sieve
Large mixing bowl
Large mixing bowl
Whisk
Whisk
Measuring jug
Measuring jug
Stirring spoon
Stirring spoon
Spatula
Spatula
Chopping board
Chopping board
Circular cookie cutter
Circular cookie cutter
Small saucepan
Small saucepan
Palette knife
Palette knife
Wire rack
Wire rack

Method

1

Preheat the oven to 180°C(fan).

Grease and line two 20cm round tins.

2

Sieve the flour, cocoa, espresso powder and baking soda into a bowl.

Add the sugar and mix well.

3

Mix the eggs, oil milk and golden syrup.

Add to the cocoa mix and whisk until smooth

4

Divide the mixture into the two tins and bake for 25 – 30 minutes until risen and firm to the touch.

Remove the cake from the oven and leave to cool before turning out onto a cooling rack to cool completely.

5

Arrange the cake rounds on a board and using a 6cm cookie cutter, cut 7 rounds from each cake layer to give you 14 in total.

6

When the cake has cooled, prepare the frosting.

Melt the chocolate in a glass bowl over a saucepan of barely simmering water.

Remove and stir through the sour cream until completely smooth.

This will set quickly so use it straight away.

7

Divide the frosting between all of the 6cm rounds, spreading to cover the top of each round.

Assemble each cake with 2 layers.

8

Garnish with some berries, hazelnuts, cornflower petals and sea salt.

Serve alongside any remaining berries.

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