INGREDIENTS
125 g Clover Springbok Butter
210 g (250 ml) castor sugar
2 large eggs
150 ml Clover Sour Cream
210 g (375 ml) cake flour
5 ml baking powder
2 ml salt
100 g chocolate, melted
10 ml cocoa
5 ml cinnamon
Ganache:
125 g chocolate, broken
75 ml Clover Cream
25 ml Clover Mooi River Butter
Nasturtiums to decorate
Method
Preheat the oven to 180°C.
Grease and flour 12 mini cake moulds.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add sour cream and mix.
Sift flour, baking powder and salt together.
Add to butter mixture and beat to incorporate.
Spoon out half of batter.
Combine melted chocolate, cocoa and cinnamon and add to one half of the batter.
Mix well. Spoon chocolate batter and plain mixtures into moulds, alternating spoonfuls.
Bake for 20 – 25 minutes until tester comes out clean.
Remove, cool and turn out.
Prepare ganache by melting chocolate, cream and butter.
Drizzle over cakes.
CLOVER INGREDIENTS USED IN THIS RECIPE