Mini Double Choc Cakes

Mini Double Choc Cakes

Serving size: Serves 10 or more

150g softened butter
150g caster sugar
1 teaspoon grated orange rind
3 eggs
1 1/4 cups (185g) self raising flour, sifted
1/2 cup (50g) cocoa powder
1 teaspoon baking powder
1/4 cup milk
1/4 cup Nutella, (hazelnut spread)

Preheat oven to 180°C. Line a muffin or patty tin with patty papers.

Cream butter, sugar and orange rind. Add eggs, one at a time, and then fold through flour, cocoa powder and baking powder alternatively with the milk.

Spoon the mixture into the patty papers filling the papers only halfway. Spoon the Nutella onto the top of the mixture. Layer the remaining chocolate cake mixture over the top.

Bake for 20 minutes. Cool slightly before serving dusted with icing sugar.

Alternatively, you can cool completely and ice with Nutella.

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