Prep Time: 40 mins
Cooking time: 20-25 mins
Preheat oven: 180oC
Ingredients for chocolate cake mixture
6oz margarine
6oz sugar
8oz SR Flour
3.5oz plain chocolate
1 tbsp baking powder
3 medium eggs
Couple of tsp of milk
a 12-hole cupcake/muffin tray, lined with paper cases
Ingredients for chocolate frosting
250g icing sugar, sifted
80g unsalted butter, at room temperature
7oz plain chocolate
Method
Cream the marg and sugar together to get a nice light colour. Then add the SR flour and baking powder. Once fully mixed add in eggs and tsp of milk. Don't forget you can always add more milk if you feel you need it. Mix through to create a light and airy mixture. Once you have the mixture fully mixed melt the plain chocolate, allow to cool a little before it hardens and then quickly stir into the mixture and separate the mix into the cup cases and pop into the preheated oven.
Method for vanilla frosting
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to slow speed. In a separate bowl melt the plain chocolate above a pan of simmering water. Make sure the water doesn't come into contact with the chocolate. Once fully melts, just like with the sponge method allow the chocolate to cool a little before adding to the butter mixture a couple of tablespoons at a time. Once all the chocolate has been incorporated, turn the mixer up to high speed.Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
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