Page 169 - Passion4Baking The Magazine

I like to decorate these with shimmeri

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ng gold candie

FOR THE CAKES: Preheat the oven to 330°F (165°C). Line one or two cupcake trays with
1 ⅔ CUP (200 g) ALL-PURPOSE FLOUR 16 paper cases.
½ CUP (60 g) GOOD-QUALITY COCOA POWDER Sift together the flour, cocoa powder, baking soda, baking powder and salt
1 tsp BAKING SODA and set aside.
½ tsp BAKING POWDER Put the eggs, sugar and vanilla extract into a mixing bowl and beat on
1 tsp SALT medium speed for 5 minutes. Scrape the inside of the bowl with a rubber
2 LARGE EGGS spatula and beat for another 5 minutes, now on high speed. Scrape the
1 ¼ CUP (250 g) GRANULATED SUGAR inside of the bowl again, add the mayonnaise and beat until blended into
1 tsp VANILLA EXTRACT the mixture. Sift in the flour mixture in two additions alternating with the
¾ CUP (170 g) MAYONNAISE (NOT LIGHT) water and stir until everything is well blended. Divide the mixture between
¾ CUP + 1 tbsp (200 ml) TEPID WATER the paper cases, and bake on the middle rack for 20-25 minutes, or until a
cake tester comes out clean. Transfer to a wire rack to cool.
FOR THE COFFEE GANACHE FROSTING: Make the ganache filling. Put the cream, honey and instant espresso
2 ¼ CUPS (500 ml) HEAVY CREAM powder into a small saucepan and bring to the boil. Remove from the heat
¼ CUP (100 g) RUNNY HONEY and pour over the chopped dark chocolate and diced butter in
2 tbsp INSTANT ESPRESSO POWDER 2-3 additions, stirring well after each addition. Let cool. Cover with plastic
14 oz. (400 g) DARK CHOCOLATE (66% COCOA wrap and leave to set overnight at room temperature.
SOLIDS), CHOPPED On the next day, transfer the ganache to a piping bag fitted with a tip of
⅔ CUP (150 g) UNSALTED BUTTER your choice and pipe 2 swirls on top of each cupcake. Decorate as
desired, and serve.
Yields: 16

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