These light cakes are perfect for freezing – they just need a quick blast in the microwave to bring them back to life
Nutrition and extra info
- Can be frozen un-iced
Nutrition: per cake
- kcal534
- fat31g
- saturates11g
- carbs62g
- sugars46g
- fibre0g
- protein6g
- salt0.3g
Ingredients
- 300g dark chocolate, broken into chunks - don't use one with a high cocoa content
Dark chocolate
dahk chok-o-letDark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 200g self-raising flour
- 200g light muscovado sugar, plus 3 tbsp extra
- 6 tbsp cocoa
- 150ml sunflower oil, plus a little extra for greasing
Sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 284ml pot soured cream
- 2 eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp vanilla extract
Method
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.
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.
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