Mini Christmas Chocolate Cakes

Name: Mini Christmas Chocolate Cakes
Yield: 8
Ingredients: 1 tbsp Cocoa powder; 2 tbsp Water; 75 g Butter; 2 Medium eggs; 50 g Tate & Lyle Fairtrade Light Soft Brown Sugar; 2 tbsp Lyle’s Golden Syrup; 125 g Self raising flour; 1 tsp Vanilla extract; 50 g Glace cherry; Edible glitter or tiny stars to decorate; 100 g Chocolate chips, or dark chocolate cut into pieces; 225 g Fairtrade Tate & Lyle Icing Sugar; 75 g Butter; 2 tbsp Lyle’s Golden Syrup

Rating 0.0

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Prep

15 min

Bake

15 mins

Serves

Difficulty

Easy

About

The perfect Christmas gift no one can resist. Soft, moist and creamy, need we say more?

made using

Light Brown Soft

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Instructions

Ingredients

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Step 1

Grease 8 x 6cm (2 ½”) ramekin dishes 6cm and line the bases with a circle of parchment paper. Place them on a baking tray.

Step 2

Preheat the oven to 180C/160Cfan/gas 4.

Step 3

Put the cocoa powder into a small bowl and mix to a smooth paste with the hot water.

Step 4

Put the butter, eggs, Tate & Lyle Light Soft Brown Sugar, Lyle’s Golden Syrup, flour, vanilla extract and cocoa paste in a bowl and beat together until well mixed and smooth. Add the cherries and fold in. Spoon into the ramekin dishes and bake in the oven for 15 minutes or until well risen.

Step 5

Leave until cool enough to handle then run a small palette knife around the edge of each cake, turn out and cool completely on a rack. If the cakes have risen into peaks, slice the top level with a serrated knife. Warm the remaining 1 tablespoon of Lyle’s Golden Syrup in the microwave and brush the tops of the cakes.

Step 6

To make the buttercream, put the chocolate drops into a large bowl, place in the microwave and heat 45 seconds - 1 minute until just melted. Stir until smooth. When cool add the butter and Lyle’s Golden Syrup and beat until light and fluffy.

Step 7

Either spread the buttercream onto the cakes or transfer to a piping bag fitted with a nozzle, and pipe a nice swirl on each. Decorate with the chocolate stars.

TOP TIP

If you do not have ramekin dishes, line a 20cm(8”) tin with parchment paper and cook for 20 minutes, or until a skewer, when inserted, comes out Clean. When cool cut out circles with a 6cm (2½”) round cutter or cut into 9 squares. Tie each with a ribbon to give as a gift.