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Mini chocolate loaf cakes with Rodda’s Cornish clotted cream icing

these delicious mini chocolate cakes are a real afternoon treat

A classic chocolate cake recipe, made into mini delights, served with sweet clotted cream icing.

ingredients 10 ingredients
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Prep 20 minutes Cooking 20-25 minutes
user icon Serves 12 people
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Ingredients

  • For the sponge
  • 125g Rodda's butter, softened
  • 175g light soft brown sugar
  • 2 medium eggs
  • 125g self-raising flour
  • 1tsp baking powder
  • 30g good cocoa powder
  • 150g white chocolate
  • 113g Rodda’s Cornish clotted cream
  • For the icing
  • 113g Rodda’s Cornish clotted cream
  • 250g icing sugar

Method

Makes 12 mini loafs

  • Preheat the oven to 180C/160C Fan. Lightly grease a 12-hole mini loaf tin (or cupcake tin if you don’t have one).
  • In a mixer fitted with a paddle attachment, beat together the butter and the brown sugar in a large bowl until they come together.
  • Add the eggs one at a time, whisking well after each addition.
  • Add the flour, baking powder and cocoa. Stir through until you have a lovely dark cake mix.
  • Roughly chop 100g of the chocolate and add to the mixture along with the Rodda’s Cornish clotted cream. Stir to combine.
  • Transfer the mixture into the prepared tin.
  • Bake for 20-25 minutes until a skewer comes out clean. Remove the mini cakes from the oven and leave in the tin for about 5 minutes before tipping these out onto a wire rack to cool completely.
  • Meanwhile to make the icing, beat together the remaining Rodda’s clotted cream with the 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.
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