Sunday evening had me raiding the cupboards in a frenzy trying to cook up some treats for a cake-day at school. I settled on a particular Devils Food Recipe, a light, moist and chocolately sponge, as it never fails me with a plain buttercream icing piped in a rose swirl. Safe to say they were well received and at under half an hours baking time I thought that they were definitely worth a share.
You will need: 100g Plain Flour, 20g Cocoa Powder, 140g Caster Sugar, 1 1/2 Teaspoons Baking Powder, A pinch of Salt, 40g Unsalted Butter at room temperature, 120 ml of Whole Milk (I actually use semi-skimmed), 1 Egg, 1/4 Teaspoon Vanilla Extract, 12 hole muffin tray lined with paper cases
Mix everything together in a food blender or with an electric whisk and divide evenly between the paper-cases. Pop into the oven for 20-25 minutes and 170 Degrees. Remove from oven and turn onto a wire cooling rack to cool completely (or eat warm from the tin).
Icing is an optional extra, as are chocolate chips and feel free to decorate at will. Enjoy!
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