Ingredients
2 large eggs
150g caster sugar
150g self raising flour
150g soft butter
1 tsp baking powder
1 tsp vanilla extract
Red food colouring paste
2 tbsp milk
25g cocoa powder
150g caster sugar
150g self raising flour
150g soft butter
1 tsp baking powder
1 tsp vanilla extract
Red food colouring paste
2 tbsp milk
25g cocoa powder
Icing
150g plain chocolate
150g double cream
100g Red fondant icing for modelling
150g double cream
100g Red fondant icing for modelling
Method
- Preheat the oven to 160C Fan.
- Line a muffin tin with 10 muffin cases.
- Measure the eggs, sugar, flour , butter , baking powder, vanilla and milk together in a large mixing bowl. Whisk together using an electric hand whisk until light and fluffy. Divide the cake mixture into one third and two thirds.
- Add the red food colouring paste to one third to make a bright red cake batter.
- Add the cocoa powder to two thirds of the mixture and whisk until well mixed.
- Divide the chocolate mixture between the cases spreading the mixture up the sides of the cases to make a hole in the centre . Put the red mixture in the middle to fill in the hole.
- Bake for 20 to 25 minutes until well risen and firm in the middle . Leave to cool on a wire rack.
- To make the icing, measure the chocolate and cream together in a bowl. Place the bowl over a pan of simmering water . Stir until runny. Leave to cool and thicken to make an icing consistency. This will take about an hour.
- Once the icing has thickened and the cakes have cooled, spread the icing over the tops of the cakes.
- Use the red fondant icing to make little devil’s horns and arrange on top of the cakes.
