Mini chocolate loaf cakes
These mini chocolate loaf cakes make for a tasty treat – serve with summer berries for a bit of added freshness.
Recipe and image courtesy of Rodda’s, roddas.co.uk
Mini chocolate loaf cakes
Prep: 20 mins
Cook: 25 mins
Serves: 12
Ingredients
- 125g (4½oz) Rodda’s butter, softened
- 175g (6oz) light soft brown sugar
- 2 medium eggs
- 125g (4½oz) self-raising flour
- 1 tsp baking powder
- 30g (1oz) high-quality cocoa powder
- 150g (5¼oz) milk chocolate
- 1 x 113g (4oz) tub Rodda’s Cornish clotted cream
- 1 x 113g (4oz) tub Rodda’s Cornish clotted cream (for the icing)
- 250g (8¾oz) icing sugar (for the icing)
Method
Step 1
Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Lightly grease a 12-hole mini loaf tin
(or use a cupcake tin).Step 2
In a mixer fitted with a paddle attachment, beat together the butter and sugar. Add the eggs, one at a time, whisking well after each addition. Add the flour, baking powder and cocoa powder.
Step 3
Roughly chop 100g (3½oz) of the chocolate and add to the mixture, along with the clotted cream. Stir to combine. Transfer into the prepared tin.
Step 4
Bake for 20-25 minutes until a skewer comes out clean. Leave to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Step 5
For the icing, beat together the clotted cream and icing sugar. Place in a piping bag fitted with a star nozzle, then pipe over the tops of each mini cake. Grate or curl the remaining chocolate and scatter over the cakes before serving.
