Just made some Chocolate Cup Cakes using a strange recipe but they came out so moist.
A bit of enhanced editing here.
I altered the original recipe as I went along.
(I'm always experimenting with different recipes)
- 1 1/2 Cups Milk (I used undiluted Evaporated Milk)
- 100 grams Melted Butter
- 1 Beaten Egg
- 1 Cup S.R. Flour (I used 1/2 White and 1/2 Wholemeal Self-Raising)
- 1 Cup Sugar (I used 1 Cup of Golden Syrup)
- 1/2 Cup Cocoa Powder A Good Quality One
- 1/2 Teaspoon Bicarbonate Soda
Mix everything together ~
Divide between 2 cake tins or multiple bun tins ~
Recipe states to bake at 180 c ~ 350 f
but I used a lower temperature of 160 c ~ 320 f (Fan oven)
It really depends on your oven ~
For the Genache
50 grams melted Virgin Coconut Oil
Icing Sugar / Powdered Sugar ~ 1/2 - 1 cup (according to taste)
2 - 4 Heaped Tablespoons Whipped Double Cream / Heavy Cream
- Melt the Coconut Oil and let it cool down a bit.
- Sift the dry ingredients and blend with the cooled oil.
- Add the whipped cream and stir well
Can be served warm and runny or cooled and half set ~
Either way it's stunning
These are by far the softest, moistest Chocolate cakes I have ever made.
The longer they are left the more moist they become and the Genache is absolutely heavenly with them.
The ingredients can be adjusted to suit personal taste but you must use FULL CREAM dried milk
I would be grateful for comments of your own experience ~ Thank You !
Enjoy !
