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Ingredients

Method

  • STEP 1

    Heat oven to 180C/fan 160C/gas 4 and line a 10-hole muffin tin with paper cases. Whizz the chocolate into small pieces in a food processor. In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water. Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 cases, then bake for 20 mins until a skewer inserted comes out clean (make sure you don’t poke it into a chocolate chip bit). Cool on a wire rack.

  • STEP 2

    To make the icing, put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in.

RECIPE TIPS
MOCHA CAKE

Butter a round,

deep 20cm

cake tin, then

line the base

with baking

paper. Make the

cake batter as

before, adding

1 tbsp instant

coffee dissolved

in 1 tbsp hot

water. Tip into

the tin, then

bake for 50-60

mins until risen

and springy to

the touch. Insert

a skewer into

the middle –

it’s ready if the

skewer comes

out clean. If not,

give it 5 mins

more. Cool

completely on

a wire rack,

then top with

the icing.

Recipe from Good Food magazine, March 2009

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