Mini Chocolate Fudge Cake

June is a busy baking month for me, this year especially. Most of my friends' birthdays are this month and with the opening of Kate's Bakes I also have orders and commissions on top of all this; case in point, a double order of flood-iced almond shortbread, a mini chocolate fudge birthday cake and a big strawberries and cream pavlova due tomorrow! Not that I'm complaining mind, it's just really funny because there was about a 2 weeks period of nothing going on; no birthdays, no nothin'. Now everyone decides to have a birthday at the same time :P

This is the first time I've made a mini cake. I toyed with the idea of buying the teeny tiny tins then decided I'd bake one 9" round and cut out the two 4" layers from that. When it's cooled it's going to be filled with chocolate cream and topped with gooey dark chocolate ganache (SO MUCH CHOCOLATE). The cake is moist but light with a delicate crumb. It's perfect for any celebration because the recipe quantities can be easily modified to make any size of cake (I've included the alterations in blue for a full 9" cake in the ingredients)

Mini Chocolate Fudge Cake

Makes one 4" sandwich cake/ one 9" round

• 90g (175g) plain flour
• 1 tsp (2tsps)  baking powder
• 65g (125g) butter
• 2 (3) eggs
• 75g (150g) light brown sugar
• 35g (50g) white caster sugar
• 1 tbsp (2tbsps) plain yoghurt
• 150g (225g) plain chocolate

Preheat the oven to 190 C

Melt chocolate over a bain marie

Cream butter and sugar in a bowl until light and fluffy

Add the eggs one at a time, beating after each addition

Stir in chocolate and yoghurt

Sift in flour and fold in, aerating the batter

Pour the mixture into a 9" sandwich tin

Bake for 20-25 mins

Cool for 10 mins in the tins then turn out onto a wire rack