20 October 2010
recipe tried and tested by NEL, the batter baker
On my recent trip to New Zealand, food was one of the major highlights of the each day. The first thing I reached for at each city's Visitor Centre was the city map; then it's straight for all the food guides I could find. Quickly skimming through the brochures, I would circle all the cafes and restaurants that I'd heard of, and those that received rave reviews.
A rich, moist chocolate cake swimming in a pool of decadent chocolate sauce, served with freshly whipped cream and vanilla ice cream. Mmmm.......
Inspired by this heavenly indulgence, I resolved to replicate this back home.
While on the search for chocolate recipes, I chanced upon several promising recipes. Today's project is just one of the many I've saved in my to do list. It's not quite the rich, moist mudcake from New Zealand, but it's still a good recipe to share.
This recipe produces an ultra light chocolate sponge that makes a great base for a multitude of variations.
2 tsp baking powder
4 tbs cocoa powder
1 - Whisk eggs till light and fluffy.
2 - Add sugar and whisk till glossy.
3 - Add the rest of the ingredients and whisk till smooth.
4 - Fill paper liners 2/3 full.
5 - Bake at 160*C for 13-15 min.
If you're frosting the cupcakes, be sure to let the cupcakes cool completely before frosting.