Prep
30 minsBake
12-15 minsServes
12Difficulty
Medium About
Mini cakes are so dainty and quick to bake. These take less than half the time of a full cake to bake, saving you time and energy. You can really make these chocolate mini cakes your own by substituting the salted caramel with jam, sauces, or spreads that you already have at home. Using golden caster sugar for the caramel brings a wonderful flavour compared to white caster sugar, adding that extra depth to your salted caramel.
How to make the Mini Chocolate Cakes
Preheat the oven to 220°C/Fan oven 200°C /425°F/Gas mark 7. Grease 12 to 16 mini cake molds and set aside.
Sift the flour, cocoa powder, and baking powder into a bowl and set aside.
In a mixing bowl, add the sugar, butter, oil, salt, and cream until light and fluffy.
Add the eggs one at a time, mixing in between until well incorporated.
Pour in the dry ingredients previously set aside and mix until well combined.
Add vanilla, and coffee mixture and combine until fully incorporated.
Fill your cupcake molds halfway with the batter (more and they will overflow).
Bake on the middle shelf for 12-15 minutes or until the cakes pass the skewer test.
Allow your cakes to cool down for a few minutes and gently unmould onto a cooling rack.
How to make the Chocolate Ganache
Pour the double cream into a saucepan, add the coffee, and bring just to a simmer.
Finely chop your chocolate and place it in a separate bowl. Pour over the hot cream, add the vanilla, and set aside for a few minutes. Stir the mixture until smooth and glossy.
Cover to touch with some cling film and place in the fridge for about 1hr or until it has firmed up.
Whip until light and fluffy.
Pour the whipped ganache into a piping bag fitted with a star nozzle, ready to pipe.
How to make the Salted Caramel
In a small saucepan, add the golden caster sugar, and the water, and place over medium heat. Allow cooking without stirring until it is cooked to a deep amber color.
Stir in the salted butter and mix until combined.
Pour in the double cream in a slow steady stream while constantly mixing.
Add in the vanilla, and salt and allow to boil down for 2mn.
Take off the stove, and pour into a jar. Close with the lid and refrigerate until ready to use.
Adding the parts together
Slice each mini cake diagonally into two.
Pipe a layer of whipped ganache around the edges of the bottom later leaving a gap in the center.
Pipe some salted caramel into the gap.
Top with the second layer of cake and pipe a ganache on top.
Decorate the top with fruits, cake sprinkles, or to your taste.
Ingredients – 10 items
1
Self raising flour
Baking powder
Cocoa powder
Fairtrade Tate & Lyle Golden Caster Sugar
Salt
Eggs
Butter
At room temperature, cut into pieces
Sunflower oil
Vanilla extract
Juice of one lemon
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Maybe fetch a bib before you click this next link. Because mouth watering is guaranteed!
Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
Forget the cherry, there`s much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
We`ve given the trifle a little refresh here... And wouldn`t you know it, it`s ended up ten times more refreshing!
Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
(See recipe link in bio!)
Whenever you`re in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
With 5 London locations, they bake up the classics you know so well and elevate them to standards you didn`t know were possible.
That`s why we`re so pleased it`s us that lines their shelves! 🏆
#TrustedByTheBest
It`s been bowl and cone for as long as we can remember. But now you can add bag to the list too!
Anyone tried this before!?
Might be too warm but this next link will cool you down...
Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?
As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
Big, traditional, British jam doughnuts... you never see them anymore, do you!?
Well, if you miss them as much as we do, you need to track down @dohhut.
Dusted to the nines with Tate & Lyle Sugar, Doh`hut is the home of proper jam-packed bakes - focusing on simple, classic flavours in proper portions!
We`re so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
#TrustedByTheBest
We had to spoil things for you. But it isn`t the carrots that make it taste so good...
For stronger notes of caramel and a softer, sticky texture, you can always count on our Light Muscovado.
Carrot Cake? It`s in the bag!
#WorldChocolateDay... let`s just pretend that`s not every day!
If you`re planning on embracing some cocoa this evening, here`s a myriad of ideas that can help scratch that never ending chocolate itch...
Find the full recipes in our Chocolate playlist.
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #worldchocolateday #chocolaterecipes
We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
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