By The Caker

Makes 12 minicakes

Our friend Jordan Rondel from The Caker shared the recipe for her Tony’s Chocolonely Milk Chocolate Hazelnut minicakes with chocolate cream cheese icing. Makes 12 delicious mini cakes or one 9” cake.

Cake Ingredients: 

• 150g butter, softened
• 150g caster sugar
• 1 tsp vanilla extract
• 3 free range eggs
• 125g plain our
• 75 ground almonds
• 2 tsp baking powder
• 1⁄2 cup buttermilk
• 150g Tony’s Chocolonely Milk Chocolate 32% Hazelnut, roughly chopped.

Cake Method: 

1. Preheat the oven to 160 fan bake and line 12 holes of a cupcake tray, or thoroughly grease with non-stick spray
2. To make the batter, in the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Crack eggs into a clear jug and check for shell before beating the eggs one by one into the butter mixture along with the vanilla.
4. Gradually fold in the almond our, our, baking powder and salt mix until just combined. Gently fold through the buttermilk and chopped chocolate.
5. Evenly divide the batter between the 12 cupcake holes and spread out to the sides.
6. Bake for approximately 15-20 minutes. The cakes will be ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
7. Allow the cake to cool for around 10 minutes in the pans before turning out onto a cooling rack.

Chocolate Cream Cheese Icing Ingredients:

• 150g butter, softened
• 250g powdered sugar
• 100g cream cheese
• 75g Tony’s Dark Chocolate 72%, melted
• 1 tsp vanilla extract

Chocolate Cream Cheese Icing Method: 

1. In the bowl of an electric mixer, beat the butter by itself until smooth.
2. Add the powdered sugar and beat on high until seriously light and fluffy. Leave the mixer going for at least 3 minutes at high speed!
3. Add the vanilla, then gradually add the cream cheese. Do not overdo this step.
4. Melt the dark chocolate in a small bowl over barely simmering water and stir into the icing, the chocolate should be warm but not hot when added.

Decorating Ingredients:

• Piping bag
• 100g roasted chopped hazelnuts
• Fresh edible flowers (optional)

Decorating Method: 

1. Once the cakes are completely cool, ll a piping bag with your icing and snip the bottom to create a 1cm hole.
2. Ice the top of your cakes and sprinkle generously with roasted chopped hazelnuts and add edible flowers if desired.
3. Serve at room temperature. Refrigerate in an airtight container for up to 3 days.