Mini Devil’s Food Cakes

Method

1. 1. Preheat the oven to 180°C(fan)/390°f/gas mark 6. Grease and line two 20cm round tins.
2. 2. Sieve the flour, cocoa, espresso powder and baking soda into a bowl. Add the sugar and mix well. Make a well in the centre and add the eggs, oil, milk and golden syrup. Beat well with a whisk until smooth.
3. 3. Divide the mixture into the two tins and bake for 25 – 30 minutes until risen and firm to the touch. Remove the cake from the oven and leave to cool quite a bit before turning out onto a cooling rack to cool completely.
4. 4. Arrange the cake rounds on a board and using a 5cm cookie cutter, cut 6 rounds from each cake layer to give you 12 in total.
5. 5. When the cake has cooled, prepare the frosting. Melt the chocolate in a glass bowl over a saucepan of barely simmering water. Remove and stir through the sour cream until completely smooth. This will set quickly so use it straight away.
6. 6. Divide the frosting between all of the 5cm rounds, spreading to cover the top of each round. Assemble each cake with 2 layers and garnish with some berries, hazelnuts, cornflower petals and sea salt. Serve alongside any remaining berries.

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• Desserts & Baking

Ingredients

• US
• METRIC