I have made larger cakes using muffin cases, to give a bigger area to ice with White Chocolate Butter Icing.

Makes 12

Ingredients

75g Mortimer Dark Chocolate Powder

100g butter

150g self raising flour

150g caster sugar

2 large eggs, beaten

2 tablespoons natural yoghurt

Method

Melt the butter in a saucepan over a low heat, add the chocolate powder and stir until melted.

In a large bowl beat together the sugar, eggs and yoghurt.

Add the melted chocolate and stir until well mixed

Sieve the flour and fold into the chocolate mixture.

Spoon mixture into 12 muffin cases.

Bake for 15-20 minutes at 180⁰C (160⁰C fan ovens) Gas Mark4, until risen and springy to touch, leave to cool

Cooks Tips

Be creative when it comes to decorating: sprinkles, chocolate shapes, raspberries, smarties the list just goes on