Ingredients:
All Purpose Flour – 1 cup
Baking Powder -1 tsp
Baking Soda – ½ tsp
Unsweetened Cocoa Powder – 6 tbsp
Granulated Sugar – ¾ cup
Vegetable oil – ½ cup ( I used sunflower oil)
Hot Coffee – ¼ cup (1 tsp of coffee in ¼cup hot water)
Milk – ¼ cup
Yogurt – ¼ cup
Vanilla essence – 1 tsp
Ferrero Roche balls
Chocolate Icing –
Unsalted Butter – 100 gms, room temp
Cocoa powder – ? cup
Icing sugar – 100g
Vanilla essence – 1 tsp
Hot water – 2-3 tsp
Instructions:
In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar.
Make a well, add all the wet ingredients one by one.
Mix well, till everything is combined
Pour 1 x tsp of the batter into each paper cup and then place the Ferrero ball, then fill the cup ¾ of the way.
Bake in a preheated oven at 180 degrees for 20 – 25 minutes, or until the cake tester comes out clean.
Once out of the oven, transfer the pan to a wiring rack to cool, once cool decorate to your hearts content.
I decorated mine with chocolate icing then I placed some mini speckled eggs in the center and sprinkled chocolate vermicelli around the eggs.
Prepared, tried and tested by Bobby Swanson
