CHOCOLATE FAIRY CAKES
Conjure smiles from family and friends with easy chocolate fairy cakes - they have a lovely light sponge and buttery icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with paper cases. Put the sugar and butter in a bowl and beat together until light and fluffy. Gradually mix in the eggs and vanilla until combined.
- Add the flour, cocoa powder and baking powder to the bowl and mix to make a smooth batter. Fold the milk through to loosen. Divide the mixture between the cases using a spoon. Bake for 20 mins, or until a cocktail stick poked into the centre of one of the cakes in the middle row comes out clean. Leave to cool in the tin for 5-10 mins, then transfer to a wire rack to cool completely
- While the cakes are cooling, make the icing. Beat together the butter, icing sugar and cocoa powder in a bowl for 5-10 mins, until you have a smooth, creamy consistency. Add the milk to loosen if needed. Pipe or spread on top of the cooled cupcakes.
Nutrition Facts : Calories 255 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE ORANGE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
- In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
- For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.
CHOCOLATE AND ORANGE FAIRY CAKES
Originally from Leith's Recipe of the Day but with a couple of adaptions. I like to use whole nut chocolate. These are recipes I've kept for years, used time and time again and then moved house. I lost them six years ago and found them recently. It's like finding old much-loved friends. I want them safe. Please computer, don't die!
Provided by Sherrie-pie
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 190°C.
- Line 2 muffin pans (12 hole) with paper cases.
- Cream butter and sugar until light and fluffy.
- Mix eggs together in a separate bowl and gradually beat into creamed mixture a little at a time, adding 1 tablespoon of flour if the mixture begins to curdle.
- Stir in chocolate and orange zest.
- Fold in flour, adding orange juice to bring mixture to a dropping consistency.
- Divide mixture between cases so each is two-thirds full.
- Bake in middle of oven for about 20 minutes or until the cakes are well risen, golden and feel spongy to fingertips.
- Cool on a wire rack.
- Make icing.
- Orange: Place icing sugar and orange zest in a bowl, add enough orange juice to mix to a fairly stiff consistency.
- Icing should hold a trail when dropped from a spoon but gradually find its own level.
- It needs little liquid.
- Chocolate: Melt chocolate and milk together.
- (I use a microwave oven for this- take care, chocolate burns easily.) Stir well to mix.
- Ice cakes with orange icing and swirl the chocolate on top.
Nutrition Facts : Calories 212.8, Fat 13.8, SaturatedFat 8.3, Cholesterol 41.9, Sodium 144, Carbohydrate 24.2, Fiber 3.4, Sugar 11.8, Protein 3.6
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