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Of course these don’t need to be pirate cakes, but I made them for the school disco, and I thought they would make a change from the usual pink fairy cakes. These are a delicious chocolate cup cake, made with hot chocolate powder instead of cocoa, and a chocolate ganache topping. The pirate decorations were from Sainsbury’s. The recipe is very slightly adapted from Milk Chocolate Cupcakes in Annie Bell’s Baking Bible, a cook book I find I’m turning to more and more.

Ingredients

The cakes

  • 1 heaped tablespoon of hot chocolate powder, dissolved in 2 tbsp boiling water
  • 100g unsalted butter, softened
  • 110g caster sugar
  • 2 medium eggs
  • 110g self-raising flour

The ganache

  • 125g milk chocolate
  • 30g unsalted butter
  • 1 tbsp milk

For the cakes

Pre-heat the oven to 200C

Make the hot chocolate/hot water mixture first, to give it time to cool.

Whisk together the butter and sugar until light and fluffy. Add the egg, little by little, then the cooled chocolate mixture.

Fold in the flour.

Spoon the mixture into muffin cases and bake for around 20 minutes.

For the ganache

Once the cakes have cooled you can turn to the chocolate topping.

Break the chocolate into small pieces, add in the butter and melt, very slowly in the microwave.

(Most people will tell you that you should melt chocolate in a bowl set over a pan of boiling water. I’m not patient enough for this, and as long as you take it very slowly, this method usually works, but please feel free to do it the proper way.)

Whisk in the milk.

Add a spoonful onto each cake. I added the chocolate decorations when the ganache was still warm.

MAKES 10

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