Baking

Chocolate ginger cakes

chocolategingercakes
12 Item
55M

Ingredients

Chocolategingercakes

Method

1.Preheat oven to 170°C (150°C fan forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, egg, buttermilk, syrup and sifted dry ingredients in small bowl with electric mixer on low speed until combined. Increase speed to medium; beat until mixture has changed to a paler colour.
3.Stir chocolate into mixture. Divide into paper cases, smooth surface.
4.Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Spread cold cakes with whipped cream, top with chopped chocolate.

It is fine to use just 1 x 300ml carton of cream for this recipe. This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 40 minutes.

Note

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