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I recently bought some lovely butterfly cupcake cases. They are pale pink with white butterflies on. However, i made the mistake of using them for chocolate cupcakes. The result - the mixture was too dark and completely obliterated the design. So if you have got some pastel coloured fancy cupcake cases beware and use a light coloured mixture to show them off at their best. 
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Mariata is this website's biggest fan. So when she asked me to make her an indulgent chocolate cake for one i thought it would be fun to include a step by step guide to the cake making process on the blog  These are the ingredients used in the cake. To start i creamed together the unsalted butter and the caster sugar. I then beat in 2 eggs and a drop of the vanilla essence. I sifted the flour and baking powder and slowly added to the mixture alternating with milk. When everything was added i beat for a few minutes until smooth.  I set the mixture aside and melted milk and dark chocolate in the microwave on a low heat. When cool i beat the chocolate into the basic cake mixture slowly. To finish i added a couple of heaped teaspoons of cocoa powder and thoroughly beat everything together  I lined a 6inch with baking paper and poured in the mixture. I leveled the mixture using a palette knife The cake was then cooked a pre-heated oven for about 50 minutes on gas mark 6 I removed the cake from the oven and left for 10 minutes before turning out onto a cooling rack.  When the cake was completely cool i transferred onto a cake base and used a cake divider (which has an adjustable wire which cuts the cake at even intervals) to divide the cake in two. The bottom of the cake becomes the top giving a flat surface for decoration.  To make the icing i melted caramel chocolate and a bar of milk chocolate in the microwave and set aside to cool. I beat unsalted butter until fluffy. Slowly i added icing sugar, beating until a fluffy paste was formed. I slowly added the melted chocolate caramel mixture until the icing became stiff but light. Using a palette knife i spread the mixture between the two halves of the cake.  The remaining icing was applied to the whole cake covering the top and sides leaving with a rough 'iced' texture.
To decorate the top i grated the remaining dark and milk chocolate and sprinkled over the top of the cake. Enjoy Mariata! |
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November 2013
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