• 125 g (4 oz) lightly salted butter, softened
  • 150 g (5 oz) light muscovado sugar
  • 2 eggs
  • 100 g (3½ oz) self-raising flour
  • 50 g (2 oz) cocoa powder
  • ½ teaspoon baking powder
  • 1 quantity Chocolate Fudge Frosting (see page 18)

Line a 12-section bun tray with paper cake cases. Put the butter, muscovado sugar, eggs, flour, cocoa powder and baking powder in a bowl and beat with a handheld electric whisk for about a minute until light and creamy. Divide the cake mixture evenly between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack.

Spread the frosting over the tops of the cakes while still warm.

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