- Preheat oven to 160°C. Place butter in a small saucepan and melt over low heat. Remove from heat and brush insides of 12 regular sized muffin pans or 6 Texan sized muffin pans with a little of butter.
- Stir chocolate through remaining melted butter, returning pan to a low heat to melt chocolate if needed. Transfer butter and chocolate to large mixing bowl. Stir in brown sugar and vanilla and beat in eggs one at a time. Stir in cherries and yoghurt.
- Finally sift in flour, cocoa and baking powder. If mixture appears too dry, add a little extra vanilla yoghurt.
- Bake in preheated oven until just set but not hard – 15 minutes for regular muffin sized cakes and 20-25 minutes for Texan sized muffins. Set aside to cool.
- To make icing: Sift icing sugar and cocoa into a mixing bowl. Add vanilla extract and stir in enough boiling water to bring mixture to a thick pouring consistency.
- If cakes have a round top, use a sharp serrated knife to cut tops off to create a flat surface. Turn cakes upside down and place on baking paper. Ice cakes with chocolate icing and place on cake cooler to allow excess to drip off.
- Melt chocolate and drizzle a small pool on top of your iced mini cherry fudge cakes. Arrange cherries and mint leaves on top and allow chocolate to set before serving.
Mini Cherry Fudge Cakes
Recipe by Vikki Leng
Beautiful Summer Treat. Makes 12 regular sized muffins sized cakes OR 6 Texan sized muffin sized cakes.
Ingredients
- For Cake:
- 100g butter
- 100g dark chocolate, broken into pieces
- ½ cup brown sugar
- 1 tsp vanilla extract
- 2 eggs, beaten
- 250g cherries
- ½ cup vanilla yoghurt
- 1½ cups SR flou
- ½ cup cocoa
- 1 tsp baking powder
- For Icing:
- 1½ cups soft icing mixture
- 2 tbsp cocoa
- ½ tsp vanilla extract
- About 1 tbs boiling water
- For Topping:
- 100g dark chocolate
- Extra cherries, pitted
- Small mint leaves
