Ingredients
- 100 g butter
- 100 g soft brown sugar
- 100 g plain chocolate
- 50 ml hot water
- 1 medium egg
- ½ tsp vanilla extract
- 125 g self-raising flour
Icing:
- 100 g plain chocolate
- 50 ml double cream room temperature, not fridge-cold
- 25 g icing sugar
Instructions
- Pre-heat the oven on CONVECTION 160 C.
- Place mini cake cases into cake tins.
- Melt the butter, sugar, chocolate and the 50ml of hot water in the microwave on high microwave for 2 minutes.
- Set aside to cool.
- Stir the egg and vanilla extract in to the cooled chocolate mixture.
- Once combined stir the chocolate mixture in to the flour until smooth.
- Spoon the blended ingredients in to the cases and cook on convection 160 C for 18 for mini cakes or 20 minutes for larger cakes.
- For the icing melt the chocolate on high microwave for 1-2 minutes.
- Stir in the double cream at room temperature, followed by the icing sugar.
- Once the mix is spreadable, top each cake and decorate with your choice of sprinkles and sweets or mini Easter eggs.
