Ingredients
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Vegetable oil, to grease
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100g cream cheese, at room temperature
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1 1/2 tablespoons caster sugar
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150g (1 cup) self-raising flour
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30g (1/4 cup) cocoa powder
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100g (1/2 cup) caster sugar, extra
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Pinch of salt
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1 egg
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185ml (3/4 cup) milk
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80ml (1/3 cup) vegetable oil
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Thick cream, to serve
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Cocoa powder, extra, to dust
Method
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1Preheat oven to 180°C. Brush ten 80ml (1/3-cup) capacity muffin pans with oil to grease.
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2Use an electric beater to beat the cream cheese and sugar in a small bowl until smooth.
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3Sift the flour and cocoa into a large bowl. Stir in the extra sugar and salt.
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4Whisk the egg, milk and oil in a jug. Pour into cocoa mixture. Stir to combine.
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5Pour half of the cocoa mixture evenly among the greased pans. Place a small dollop of the cream cheese mixture into the centre of each pan. Top with the remaining cocoa mixture. Bake for 15-20 minutes or until the cakes spring back when lightly tapped. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely.
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6Top each cake with a dollop of cream and dust with extra cocoa powder to serve.
Source: taste.com.au
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