Mini Devils Food Cakes
Ingredients
- 200 g self-raising flour
- 4 tbsp 100% cocoa powder
- 1 tsp espresso powder
- 1 tsp baking soda
- 150 g caster sugar
- 3 egg
- 150 ml sunflower oil
- 150 ml semi-skimmed milk
- 2 tbsp golden syrup
For the frosting
- 400 g milk chocolate
- 250 g sour cream
To serve & garnish
- 125 g raspberries
- 125 g blueberries
- 50 g hazelnuts toasted and chopped
- Dried Rose Petals
- sea salt
Equipment
20 x 20cm/8″ x 8″ baking tin
20 x 20cm/8″ x 8″ baking tin
Baking parchment
Sieve
Large mixing bowl
Whisk
Measuring jug
Stirring spoon
Spatula
Chopping board
Circular cookie cutter
Small saucepan
Palette knife
Wire rack
Instructions
- Preheat the oven to 180°C(fan).Grease and line two 20cm round tins.
- Sieve the flour, cocoa, espresso powder and baking soda into a bowl.Add the sugar and mix well.
- Mix the eggs, oil milk and golden syrup.Add to the cocoa mix and whisk until smooth
- 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.
- 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.
- 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.
- Divide the frosting between all of the 6cm rounds, spreading to cover the top of each round.Assemble each cake with 2 layers.
- Garnish with some berries, hazelnuts, cornflower petals and sea salt.Serve alongside any remaining berries.
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.
Nutrition
Calories: 752kcal