These light cakes are perfect for freezing – they just need a quick blast in the microwave to bring them back to life
Prep:15 mins – 20 mins
Makes 10
300g dark chocolate, broken into chunks – don’t use one with a high cocoa content200g self-raising flour200g light muscovado sugar, plus 3 tbsp extra6 tbsp cocoa150ml sunflower oil, plus a little extra for greasing284ml pot soured cream2 eggs1 tsp vanilla extract
STEP 1Heat oven to 180C/fan 160C/gas 4 and line a 10-hole muffin tin with paper cases. Whizz the chocolate into small pieces in a food processor. In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water. Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 cases, then bake for 20 mins until a skewer inserted comes out clean (make sure you don’t poke it into a chocolate chip bit). Cool on a wire rack.STEP 2To make the icing, put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in.
