Chocolate Chip Muffin Cake

Muffin

This is without a doubt the fluffiest, lightest cake I’ve made. The soft sponge drizzles with the creamy chocolate is divine.  This was the second cake I baked in the new birthday  tin (see the Mocha Cake post), and this also highlighted another great feature of the tin. It was possible to split the tin into two exactly the same sized squares, and as it is so easy to remove the cakes from the tin due to the removable sides, it becomes so easy to create layered cakes that perfectly fit together.

This is a simple plain sponge with chocolate chips and a chocolatey drizzle which stays moist and keeps the cake light. Perfect for an afternoon snack as it feels too light and fluffy to contain calories! It has a huge amount of calories in but I won’t tell if you won’t…

Ingredients:

(for a smallish 20cm squared cake)

For the cake:

150g Caster Sugar

150g Plain Flour

2tsp Baking Powder

100g Chocolate Chips

3 Eggs

For the topping:

100g Chocolate

25ml Cream (single or double is fine)

Method:

1 – Preheat the oven to 180C and line a baking tray.

2 – Cream together the butter and sugar, and then add the eggs one by one.

3 – Add the flour, baking powder and chocolate chips and mix until fully combined.

4 – Pour into a tin and bake for 30 mins.

5 – While the cake is baking, melt the chocolate and cream together and stir until the chocolate has fully melted in. Set aside.

6 – Remove the cake from the oven and leave to cool slightly. Once it is room temperature (ish) pour over the chocolate cream. You want it to drizzle unevenly over the sides, but still cover the top. Enjoy warm for the best experience!

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