Makes: 10
Ingredients:
115g (4oz) baking margarine, softened
115g (4oz) caster sugar
2 medium eggs, beaten
100g (3½ oz) plain flour
15g (½ oz) cocoa powder
7.5ml (1½ tsp) baking powder
65g (2½ oz) chocolate spread, softened
To Decorate:
100g (3½ oz) unsalted butter, softened
15ml (1 tbsp) coffee and chicory essence
190g (6½ oz) icing sugar
Chocolate shapes to decorate
Method:
1. Preheat the oven to 190°C (170°C fan oven, 375°F, gas 5). Line 10 cup cake tins with brown paper cup cake cases. In a mixing bowl, beat the margarine with the sugar until pale, and creamy-light in texture.
2. Gradually whisk in the eggs, then sift the flour, cocoa and baking powder on top. Using a large metal spoon, carefully fold the dry ingredients into the eggy mixture.
3. Spoon a teaspoon of the mixture into the cake cases, and make a slight indent in the mixture. Spoon a little chocolate spread on top and then cover with the remaining cake mixture. Bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
4. For the icing, place the butter in a bowl with the coffee essence and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing.
5. Transfer to a piping bag fitted with a 1cm (½inch) star nozzle and pipe a generous swirl on top of each cake. Decorate with chocolate shapes before serving.
