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The cake recipe used here comes from the first Nigella Lawson book I ever bought - Nigella Bites. Her recipe is for a deliciously big cake but it makes lovely cupcakes too. I like to smother mine in chocolate ganashe. Rich, indulgent and delicious.
for the cake
400 grams plain flour
150 grams soft brown sugar
200 grams castor sugar
50 grams dutch cocoa
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
3 eggs
140 mils (small tub) sour cream
1 tablespoon vanilla
175 grams butter (melted and cooled slightly)
125 mils oil
300 mils chilled water
for the ganashe
200 grams good quality dark chocolate, chopped finely
150 mils thickened cream
for the cakes
Sift together flour, sugars, cocoa, baking powder and bicarbonate of soda. In a seperate bowl, whisk together eggs, sour cream and vanilla. In yet another bowl (note that this one must be big enough to fit all of the ingredients at once), quickly whisk together the butter and oil and continue to whisk as you gradually add the water (I use my electric beater for this). Add all the dry ingredients at once and beat until combined. Finally add the egg mixture and beat until you ahve a smooth, thick, glossy batter. Spoon into patty-pans so that they are no more than two-thirds full (they will rise) and bake for 15-20 minutes or until springy when touched lightly in the middle.
for the ganashe
Gently heat the cream in a saucepan until it boils and bubbles up. Pour this straight over your chopped chocolate and mix vigorously with a metal spoon until the chocolate is melted and you have a smooth glossy liquid. The ganashe will thicken as it cools. You'll need to cover it with glad wrap and check it after an hour for consistency. Make sure the glad wrap is just about touching the chocolate in the bowl - if you leave too much air in between you will get condensation and water + melted chocolate = disaster. Once you've got the right consistency, spread the cupcakes and decorate to your liking.