Fruity Chocolate Cakes
Overview
- 50 min
- Serves 10
- Easy
Keep for later
Ingredients
Cakes
1 1/4 cups self-raising flour
1/2 tsp baking soda
1/2 cup cocoa powder
1 cup caster sugar
1/2 cup Whole Cranberries
1/2 cup bing cherries, chopped
1/2 cup Figs, Prunes or Dates, chopped
1/2 cup dark chocolate drops
1 large egg
1/2 cup sunflower oil
1 cup plain unsweetened yoghurt
1 tsp vanilla essence
Topping
125g dark chocolate drops
1/2 cup cream
1/2 cup Alison’s Pantry Whole Cranberries, to decorate
Instructions
Preheat oven to 180°C. Grease 10 x 1-2 cup capacity cake tins or standard muffin tins.
Sift flour, baking soda and cocoa into a large bowl. Stir in sugar, dried fruits and chocolate drops. Make a well in the centre.
In another bowl, whisk together egg, oil, yoghurt and vanilla. Pour this mixture into the well and stir together to just combine. Spoon mixture into prepared tins to fill by three-quarters.
Bake for 25 minutes or until a skewer inserted into the centre of one cake comes out clean. Rest in tins for 10 minutes then remove to a wire rack to cool.
Topping:
Place chocolate in a bowl. Bring cream to the boil then pour over chocolate and leave for a few minutes to melt. Stir together until smooth. Spoon topping over cakes and decorate with cranberries.
These cakes will keep for up to 3 days, if stored in an airtight container.
Created by Julie Le Clerc
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