One thing I will insist if you make these…..use the best chocolate and cocoa you can get. I used Green & Blacks Cocoa and Green & Blacks Milk Chocolate – I suggest you do to, the difference is remarkable.
These I also made for A Slice of Cherry Pie’s annual Easter Cake Bake.Chocolate Fudge Easter Cakes
For the Cakes
280g Butter, soft
280g Golden Caster Sugar
6 Eggs, medium
200g Self-Raising Flour
50g Green & Blacks Cocoa, sifted
For the frosting
170g Green & Blacks Milk Chocolate
170g Butter, soft
280g Icing Sugar, sifted
Mini Eggs to decorate
:: Preheat your oven to 190C/Gas Mark 5. Place the butter and golden caster sugar in a mixing bowl, and cream together.
:: Mix in the 6 eggs, and beat in well.
:: Line muffin tins with 16 muffin cases, and fill each case to just two-thirds full. Bake in the oven for 15-18 mins until risen. Test with a skewer, if when inserted it comes out clean, they are ready. Leave to cool on a wire rack.
:: While the cakes are cooling, time to make the frosting. Cream together the butter and the icing sugar.
:: Melt the chocolate in a bowl, over a small amount of watering simmering in a saucepan. Once melted, leave to cool for a couple of minutes.
:: Add the melted chocolate into the creamed butter and icing sugar, and mix in well.
:: Place the frosting into a piping bag, and pipe onto the cooled cakes. (Please excuse my poor piping skills – need lots of practice on this!)
:: Decorate your cakes with a selection of different treats – malteasers, foil wrapped chocolate eggs etc. I used Mini Eggs, and Teeny Weeny Mini Eggs.