Skip to content

Mini Christmas Chocolate Cakes

Prep

15 min

Bake

15 mins

Serves

8

Difficulty

Easy

About

The perfect Christmas gift no one can resist. Soft, moist and creamy, need we say more?

made using

Light Brown Soft

View product 
Share this recipe
Instructions
Ingredients
Reviews
Step 1

Grease 8 x 6cm (2 ½”) ramekin dishes 6cm and line the bases with a circle of parchment paper. Place them on a baking tray.

Step 2

Preheat the oven to 180C/160Cfan/gas 4.

Step 3

Put the cocoa powder into a small bowl and mix to a smooth paste with the hot water.

Step 4

Put the butter, eggs, Tate & Lyle Light Soft Brown Sugar, Lyle’s Golden Syrup, flour, vanilla extract and cocoa paste in a bowl and beat together until well mixed and smooth. Add the cherries and fold in. Spoon into the ramekin dishes and bake in the oven for 15 minutes or until well risen.

Step 5

Leave until cool enough to handle then run a small palette knife around the edge of each cake, turn out and cool completely on a rack. If the cakes have risen into peaks, slice the top level with a serrated knife. Warm the remaining 1 tablespoon of Lyle’s Golden Syrup in the microwave and brush the tops of the cakes.

Step 6

To make the buttercream, put the chocolate drops into a large bowl, place in the microwave and heat 45 seconds - 1 minute until just melted. Stir until smooth. When cool add the butter and Lyle’s Golden Syrup and beat until light and fluffy.

Step 7

Either spread the buttercream onto the cakes or transfer to a piping bag fitted with a nozzle, and pipe a nice swirl on each. Decorate with the chocolate stars.

TOP TIP

If you do not have ramekin dishes, line a 20cm(8”) tin with parchment paper and cook for 20 minutes, or until a skewer, when inserted, comes out Clean. When cool cut out circles with a 6cm (2½”) round cutter or cut into 9 squares. Tie each with a ribbon to give as a gift.

Ingredients – 10 items

Serving

1

For the cake

Cocoa-powder

Cocoa powder

1 tbsp
Water

Water

Hot

2 tbsp
Butter

Butter

Unsalted, softened

75 g
Eggs

Medium eggs

2
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Soft Brown Sugar

50 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

Plus 1 tbsp for brushing

2 tbsp
Flour

Self raising flour

125 g
Vanilla

Vanilla extract

1 tsp

Glace cherry

Chopped

50 g

Edible glitter or tiny stars to decorate

For the buttercream

Chocolate-chips

Chocolate chips, or dark chocolate cut into pieces

100 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

225 g
Butter

Butter

Unsalted

75 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!
We don't know why people put carrots in cake... but we applaud the zany person who first tried it! 🥕

Now here we all are in 2024 and it's National Carrot Cake Day - a day devoted to our favourite cream cheese and walnut-covered beauties.

(And a great excuse to go bake one!) Here's our recipe - link in bio!
A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?

Our Products

View all products