These little cakes came about because I made a chocolate cake and one of the layers didn't rise as much as I would have liked due to a heavy hand when adding the cocoa powder! I use Green and Black's cocoa powder and it's a must for these little choccie cakes.
It's a wasteful method but I cut out tiny rounds to make these little cakes and the leftover sponge cake is the cooks treat!
The filling is simply seedless raspberry jam and a few fresh raspberries crushed . I served my little cakes with vanilla ice cream.
Conventional Method/Thermomix Instructions below
Ingredients:
- 125g salted butter softened
- 125g caster sugar
- 2 medium eggs
- 100g self raising flour
- 25g cocoa powder
- 1 tsp baking powder
- 2 tbsp milk
- Seedless raspberry jam
- punnet of fresh raspberries
Preheat the oven to 180°C.
Grease and line two 18cm cake tins with baking parchment
Add all the ingredients to a large bowl and beat using a food mixer for 2 minutes until combined.
Divide the mixture between the cake tins and spread out.evenly.
Bake for 20-25 minutes. Cool for 10 minutes on a rack, after 10 minutes turn out on to a wire rack.
Cut out rounds of cake using a 5cm biscuit cutter.
Spread one side of the small cakes with jam. Crush the raspberries and place a teaspoon or two on top of the jam. Top with a small chocolate round.
Dust with icing sugar and serve with ice cream.
Thermomix Method:
Add the flour, baking powder, caster sugar, butter, eggs, milk and cocoa powder to the TM jug. Mix 20 Secs/Speed 5. Scrape down and mix 20 Secs/Speed 5.
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