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
Preparation time 15 minutes, baking time 15 minutes
50g butter, at room temperature
115g light brown sugar
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
- Preheat the oven to 160 degrees C fan/ 180 degrees C and line a 12 hole muffin tin with paper cases.
- 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.
- Add the flour, bicarbonate of soda and cocoa powder and mix to combine before folding in the soured cream.
- Spoon the mixture into the prepared paper cases and bake for 15 minutes.
- 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.
- 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.
- Place in the fridge before serving.