400g self-raising flour
250g brown sugar
1 1/4 tsp bicarbonate of soda
1 tsp vanilla extract
2 tsp coffee extract
4 tbsp cocoa powder
3 tbsp golden syrup
400ml soy milk
115ml sunflower oil
1 tsp cinnamon
3 bars dark chocolate
6 tbsp icing sugar
1 tsp coffee extract
Preheat your oven to 160c and lay out 24 muffin cases in trays. Place the flour, brown sugar, bicarb, cocoa powder and cinnamon in a bowl and whisk together then add the vanilla, coffee, milk, oil and golden syrup and mix until everything is well combined and the mixture is glossy and smooth.
Spoon even amounts of the mixture into the cases - I like to use an ice cream scoop for more even amounts. Make sure to scrape the bowl well as this batter likes to cling on.
Once the cakes are cool, melt the chocolate in a large bowl, do not use a soup bowl like I did as you end up with icing all over the place! I melted the chocolate in the microwave in 30 second blasts but you could also use a bain-marie if you have one.
I had one of the cakes before the icing was set and it was gorgeous and oozy and a total mess to eat but they are equally lovely once set.
Thank you
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