12 aug

Chocolate Cakes

MAKES 12

80 g butter, softened

65 g (²/₃ cup) caster sugar

2 eggs

225 g (1½ cup) self-raising flour

1 tablespoon cocoa powder

Preheat oven to 180°C. Grease and flour a 12-hole 60 ml (¹/₃ cup) capacity muffin tin.

Using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the eggs, one at a time, beating well between each.

Sift the flour and cocoa into a bowl, then stir into the creamed mixture. Spoon the batter into the tin, smoothing the top even.

Bake for 12–15 minutes, or until a skewer inserted in the centre comes out clean. Turn out onto a covered rack to cool.