Blackcurrant Glazed Chocolate Cakes

Blackcurrant Glazed Chocolate Cakes Recipe

Makes approx 20 cakes.  Preheat oven to 200 degrees C / 180 degrees C fan oven

75gr Butter softened

30gr Cocoa powder

4 tbsp Ribena

150gr Plain flour

2 Egg yolks

150ml Buttermilk*

half tsp Lemon juice

half tsp Bicarbonate of soda

1 tsp purple food colouring paste

*if you don't have buttermilk, use milk and add a tsp of lemon juice so the milk splits.

Blackcurrant Glaze

150gr Icing sugar

Ribena

• Mix the cocoa powder and Ribena together in a small bowl.
• Mix the butter and sugar together, using a hand whisk.
• Add the egg yolks and beat for a minute.
• Add the cocoa mixture.
• Stir in a third of the buttermilk, add a third of the flour and mix. Continue adding a third of the buttermilk and flour until all mixed in.
• Add the food colouring.
• Mix the lemon juice and bicarbonate of soda together and add to the cake mixture.

Divide the mixture equally into the cake cases.

Bake in the oven for 20-25 minutes.  Allow the cakes to cool on a wire rack.

Blackcurrant Glaze

Sift the icing sugar and add the Ribena half a teaspoon at a time, until you have the right consistency depending on how runny you want your icing. You can either drizzle the icing on or dip the cake into the icing.

                    

This recipe was inspired by an Eric Lanlard Red Velvet Recipe, I thought it a little risque to call the cakes Blue Velvet. 

I would certainly make these again, you could also try making the glace using Crème de Cassis instead of Ribena. I would also consider removing some of the core from the cakes once baked, and filling with some blackcurrant jam. This worked a treat when I made some Red Velvet cakes and filled the middle with strawberry jam.

I am entering these cakes into July's We Should Cocoa baking challenge which this month has Blackcurrant as the magic ingredient. The challenge is hosted by Choclette of the Chocolate Teapot and Chele of Chocolate Log.

I'm also entering these into July's Tea Time Treats baking challenge, this months theme of Cake Stall Cakes & Bakes. The challenge is jointly hosted by What Kate Baked and  Lavender and Lovage who is also this months host.

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Labels: baking challenge , cake , tea time treats , we should cocoa