♥ Chocolate Fairy Cakes
This week, a chocolatey treat. A very popular choice with the children!
This was the result when my niece and nephew came to stay and were adamant to bake something with chocolate.
Not only a chocolate flavoured sponge but a full on chocolatey topping, soft and perfect for decorating with sprinkles. The little helpers were dark chocolate fans which worked well for the ganache topping but feel free to use milk or white chocolate in the same way.
Shop bought chocolate spread can also be used instead of making the homemade topping if you want to save some time.
These fairy cakes are based on very simple sponge made with cocoa powder and not actual chocolate, called for in most chocolate cake recipes. This was done on purpose as this cake is meant for baking and eating with children. Creating a recipe with less fuss but with the flavour and colour of chocolate was more important.
The portions are small too, meaning more cake surface for decorating and less of the sugar rush from the usual buttercream slathered cupcakes or the larger size of double chocolate muffins.
Let the children whisk away the ingredients and tip out teaspoons of batter into the fairy cake cases, before getting on to the best bit of decorating. If you don’t have sprinkles to hand, some chopped nuts, banana slices or shavings of chocolate work well too.
A simple, yet double chocolate treat made fancy and fun by their imagination.
Chocolate Fairy Cakes
I recommend you use a muffin tin for this recipe to hold the shape of the cakes. I didn't have one at the time of making these so instead placed the fairy cake cases on a baking tray.
Remember to keep the butter and eggs out to bring to room temperature before beginning.
Preheat the oven to 170 degrees Celsius and line a 12 hole muffin tin with fairy cake cases.
Whisk the butter until smooth and creamy then gradually add the sugar. Keep whisking for at least 5 minutes until the mixture becomes fluffy and pale in colour.
Whisk in beaten egg one at a time and add a teaspoon of flour if the mixture starts to curdle. Add the vanilla.
Finally sift in the flour, cocoa powder and salt and fold in with a spoon. Add a splash of milk to loosen the mixture if required.
Start filling up each cake case with the cake batter a teaspoon at a time.
You should be able to get 3 teaspoons of batter in each case.
Bake in the oven for 15 to 20 minutes until the tops feel firm and bouncy to the touch. Leave the cakes to cool.
Meanwhile make the topping. Melt the chocolate in a bowl over a pan of water on a medium heat (bain-marie). Alternatively, melt in the microwave in 30 second bursts stirring well in between. Be careful not to burn the chocolate. Drizzle in the cream mixing constantly until it becomes smooth and glossy.
Once cooled, dab a teaspoon of topping on each cake and spread by circling the bottom of the spoon.
Cover with sprinkles as you like and they're ready to eat!
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