Julie Le Clerc: Cinnamon Chocolate Baby Cakes

Work quickly, fold gently and you've whipped up the perfect sponge.

100g butter

2 Tbs golden syrup

1 cup caster sugar

1 cup sour cream

1 egg, lightly beaten

1 1⁄4 cups flour

1⁄4 cup cocoa powder

1 Tbs cinnamon

1 tsp baking soda

1 tsp baking powder


1. Heat oven to 190C (or 170C on fan bake). Grease and
lightly dust with flour six individual 1-cup capacity
cake or muffin pans.

2. Melt butter and golden syrup in a saucepan. Transfer
to a bowl and add sugar, sour cream and egg and beat
until sugar has dissolved. Sift in the dry ingredients and gently stir to just combine.

3. Divide mixture between prepared pans and bake for
30 minutes or until cakes test cooked when a skewer
inserted comes out clean.

4. Remove to a wire rack to cool. Once cold, drizzle with glossy chocolate icing. Makes 6.

GLOSSY CHOCOLATE ICING

1⁄2 cup cream

3⁄4 cup dark chocolate melts or roughly chopped dark
chocolate

1 Tbs golden syrup


1. Place cream, chocolate and golden syrup in a bowl
and melt over a saucepan of simmering water or
microwave in short bursts. Stir to combine into a
smooth icing.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.