Makes 12
Ingredient's
For the Cake. For the Ganache
200g plain flour 300g chocolate
1tsp baking powder 125g double cream
165g butter (unsalted)
165g whole milk
300g caster sugar
100g chocolate
1 large egg
1 tsp vanilla essence
For this recipe, we've used white chocolate, however you can easily use milk if you prefer.
Pre heat the oven to 160 degrees and line a 12 hole muffin tray.
Place the butter, milk, white chocolate and sugar into a bowl and heat in short bursts in the microwave until the sugar and chocolate have melted. (this will take about 3 to 5 mins, depending upon your microwave power). Stir after each time period. Once melted, set to one side to cool down to room temperature.
In another bowl, sieve the flour and baking powder. Once the chocolate mix has cooled sufficiently, mix this with the flour mixture and whisk until there are no lumps. Finally mix in the egg and vanilla essence until they are just blended.
Divide the mix between the muffin cases until about two thirds full. Place in the centre of the oven for approx. 30 mins or until a skewer comes out clean. The tops should be golden brown. Cool the cakes in the tray for about 10 mins before moving to a wire rack to cool completely.
For the decoration, place the white chocolate and cream into a bowl and melt in short bursts in the microwave until they have melted. Stir constantly. Be careful not to overheat as this will cause the chocolate to seize.
Leave the ganache mixture to cool down until it is quite thick. You can then whisk the mix for about 3 mins to thicken the ganache. Once this is done, either spread the ganache on the cake with a pallet knife or if you have piping bags and nozzle, pipe the ganache on in any decorative manner you want.
The cakes will last up to 3 days in a sealed container. Or you can free undecorated muffins for up to one month. Defrost thoroughly before you decorate.
