Muscovado chocolate cakes recipe

Name: Muscovado chocolate cakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 115 g (4.1oz) self-raising flour; 65 g (2.3oz) dark cocoa powder, the best quality you can buy; 0.5 tsp sea salt; 185 g (6.5oz) unsalted butter; 225 g (7.9oz) unrefined muscovado sugar; 85 ml (3fl oz) double cream; 2 medium free-range eggs; 50 g (1.8oz) cracked cocoa nibs; 200 g (7.1oz) unrefined golden caster sugar; 0.5 a fresh nutmeg, grated; 1 cinnamon stick, broken in half; 0.25 tsp chilli powder

Servings: persons

115 g (4.1oz) self-raising flour
65 g (2.3oz) dark cocoa powder, the best quality you can buy
0.5 tsp sea salt
185 g (6.5oz) unsalted butter
225 g (7.9oz) unrefined muscovado sugar
85 ml (3fl oz) double cream
2 medium free-range eggs
50 g (1.8oz) cracked cocoa nibs
200 g (7.1oz) unrefined golden caster sugar
0.5 a fresh nutmeg, grated
1 cinnamon stick, broken in half
0.25 tsp chilli powder

1
Preheat the oven to 180 degrees C/350 degrees F/gas 4.
2
Place the flour, cocoa, salt and butter in a large mixing bowl.
3
Rub between your fingers until the mixture has the consistency of breadcrumbs.
4
Add the sugar and mix well.
5
Fill a measuring jug with 85ml water, then add the cream and eggs.
6
Whisk well, then pour into the dry mixture.
7
Mix until smooth.
8
For the cupcake cases, you can either use shop-bought paper cases or, for a more contemporary style, make them yourself using non-stick baking parchment: cut 15cm squares of parchment paper, scrunch them up tight in your hand, then open them out just enough to fit into your muffin tin.
9
Fill each case three-quarters full with cake mixture and sprinkle over plenty of cocoa nibs.
10
Bake for 12 to 15 minutes until springy to the touch.
11
Remove from the muffin tin and place on a wire rack to cool.
12
To make the sugar syrup, bring 200ml water, the sugar and all the spices to the boil and simmer for 5 minutes.
13
Remove from the heat and allow to infuse for 15 minutes.
14
Strain through a sieve into a jug.
15
While the cakes are still warm, slowly and gradually feed each one an even amount of syrup until glossy, allowing the syrup to soak fully into the cakes.
16
If serving as a plated dessert, save some syrup to drizzle over and around the cakes.

1105

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 115 g (4.1oz) self-raising flour, 65 g (2.3oz) dark cocoa powder, the best quality you can buy, 0.5 tsp sea salt, 185 g (6.5oz) unsalted butter, and more.

Yes, Muscovado chocolate cakes recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!