Work quickly, fold gently and you’ve whipped up the perfect sponge.
Cakes
| 100 g | Butter |
| 2 Tbsp | Golden syrup |
| 1 cup | Caster sugar |
| 1 cup | Sour cream |
| 1 | Egg, lightly beaten |
| 1 ¼ cups | Flour |
| ¼ cup | Cocoa powder (Main) |
| 1 Tbsp | Cinnamon |
| 1 tsp | Baking soda |
| 1 tsp | Baking powder |
Glossy chocolate icing
| ½ cup | Cream |
| ¾ cup | Dark chocolate, melts or roughly chopped |
| 1 Tbsp | Golden syrup |
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Directions
- Heat oven to 190C (or 170C on fan bake).
- Grease and lightly dust with flour six individual 1-cup capacity cake or muffin pans
- Melt butter and golden syrup in a saucepan. Transfer to a bowl and add sugar, sour cream and egg and beat until sugar has dissolved.
- Sift in the dry ingredients and gently stir to just combine.
- Divide mixture between prepared pans and bake for 30 minutes or until cakes test cooked when a skewer inserted comes out clean.
- Remove to a wire rack to cool. Once cold, drizzle with glossy chocolate icing.
- For the glossy chocolate icing, place cream, chocolate and golden syrup in a bowl and melt over a saucepan of simmering water or microwave in short bursts.
- Stir to combine into a smooth icing.