I make no apology for posting two chocolate recipes in a row, because chocolate never needs an apology. Today the wonderful writer, Gabriela Blandy, has provided a recipe, and all the photos, for us of these lovely moist chocolate cup cakes. If you don’t already follow Gabriella’s blog, then do go and check it out, everything she writes is like a work of art, and if her cakes are anything like her writing then they will be fabulous. Click here to go to Gabriela’s blog.
And now for her recipe…
50g butter (removed from the fridge a while before using to soften)
110g soft brown sugar
2 large eggs
115g plain flour
1/2 tsp Bicarbonate of soda
30g cocoa powder
130ml soured cream
Put everything except the cream in a bowl and whisk until smooth.
Then, using a metal spoon, fold in the cream. Spoon into 12 paper muffin cases. Bake in preheated over at 180 C, 350F, for 20 minutes. Leave to cool.
90g plain (70% cocoa) chocolate
35g milk chocolate
2 tbsp caster (superfine) sugar
150ml soured cream
Break the chocolate and melt in a bowl over a saucepan of boiling water. Remove from heat and add the sugar. Allow to cool for a few minutes and then stir in the cream. Give it a vigorous stir until it’s shiny and the texture has thickened a little. You can either spread over the cakes directly, or (as Gabriela did) wait for it to cool for about 15 minutes, and then put into a piping bag and go all fancy (that Gabriela is one fancy lady). Serve with shavings of chocolate on top.
Once you have made the cakes, then invite your friends round for a party like Gabriela did, see below. If you make these cakes, then you too can have fun like this, and now you can see why I named them Booby Cakes (Sorry Gab, I couldn’t resist!).
Thank you so much Gabriela, next time invite me to the party too, it looks like fun!
Remember, if you would like to submit a recipe (with or without photos), email me at: email@example.com