Tuesday, October 19, 2010


4½oz plain flour
1oz cocoa powder
1½ tsp baking powder
5oz castor sugar
2oz butter, softened at room temperature
1 egg
8 tbsp milk

For the chocolate icing
1oz icing sugar
1 tbsp cocoa powder

Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.
Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.
Whisk in the egg and milk until the mixture is thick and smooth.
Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.
For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing.
Set aside for 20 minutes to allow the icing to harden.

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