Quick chocolate cakes

If you’re anything like me, you hate throwing out food, whatever it may be.  When we had Mexican food for dinner the other night, we were left with half a tub of soured cream which I knew would sit in our fridge for days before going off and finally being flung out.  This time I decided to do something about our inevitable food waste.

The recipe below is great if you’re in a hurry or if friends or relatives are descending on you at short notice.  It only takes half an hour to bake up a batch and I promise no one will know that you haven’t spent the day before slaving over a hot stove!

Quick Chocolate Cakes

Makes 12
Preparation time 15 minutes, baking time 15 minutes

Ingredients
50g butter, at room temperature
115g light brown sugar
2 eggs
115g plain flour
1/2 tsp bicarbonate of soda
30g cocoa powder
125ml soured cream

For the icing:
125g dark chocolate, plus extra for decoration
1 tbsp caster sugar
50ml soured cream

Method

  1. Preheat the oven to 160 degrees C fan/ 180 degrees C and line a 12 hole muffin tin with paper cases.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

    Measuring soured cream with my latest Pampered Chef purchase
  3. Add the flour, bicarbonate of soda and cocoa powder and mix to combine before folding in the soured cream.

    Quick chocolate cakes ready to go in the oven
  4. Spoon the mixture into the prepared paper cases and bake for 15 minutes.

    Bakes cakes - I think I may have added a bit too much bicarbonate of soda!
  5. Once cooked, place the cakes on a cooling rack to cool.  While the cakes are cooling, melt the chocolate slowly on a medium heat (I use the defrost setting) in the microwave.
  6. Stir in the caster sugar and soured cream and spread the icing over the top of the cakes.  Use a teaspoon to create swirls in the icing and top with grated chocolate.
  7. Place in the fridge before serving.
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