BABY CHOCOLATE CAKES

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Caterer Bertha Chibale of Hearts and Tarts (021 671 6262) has put together a summer lunch menu featuring her favourite ingredient, fresh Norwegian salmon

BABY CHOCOLATE CAKES

INGREDIENTS 

For the cakes:

  • 500g butter
  • 2 cups cocoa
  • 100g Lindt chocolate (85% cocoa)
  • 2T apricot jam (optional)
  • 2 cups cold water
  • 4 cups self-raising flour
  • 1T cinnamon
  • 3 cups soft brown sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1t vanilla essence

For the icing:

  • 250g butter
  • 1 cup cocoa
  • 2 cups icing sugar
  • 1 egg white

To decorate:

  • dried mango rolls, sliced
  • whole red chillies (optional)
  • mixed berries
  • seasonal fruits, sliced

METHOD

To make the cakes:
1. Preheat the oven to 180ºC.
2. Melt the butter, cocoa, chocolate, jam and water together in a pot.
3. Sift the flour and cinnamon into a bowl and add the sugar.
4. Add the melted mixture to the flour and mix. Beat in the eggs one at a time, add the buttermilk, then the vanilla essence.
5. Pour the mixture into greased cupcake tins. Bake for 15 minutes. Leave in the tin to cool for 10 minutes, then tip onto a cooling rack.

To ice and decorate the cakes:
1. To make the icing: beat the butter for 3–4 minutes. Add the sifted cocoa and icing sugar and beat for a further 3–4 minutes. Add the egg white and mix until the icing is glossy.
2. Invert the cooled cakes, then cover them with icing and serve topped with the mango rolls, whole chillies or any of your favourite berries or fruits.

This recipe serves 8.