Mini chocolate loaf cakes with Rodda’s Cornish clotted cream icing

Method

Makes 12 mini loafs

• Preheat the oven to 180C/160C Fan. Lightly grease a 12-hole mini loaf tin (or cupcake tin if you don’t have one).
• In a mixer fitted with a paddle attachment, beat together the butter and the brown sugar in a large bowl until they come together.
• Add the eggs one at a time, whisking well after each addition.
• Add the flour, baking powder and cocoa. Stir through until you have a lovely dark cake mix.
• Roughly chop 100g of the chocolate and add to the mixture along with the Rodda’s Cornish clotted cream. Stir to combine.
• Transfer the mixture into the prepared tin.
• Bake for 20-25 minutes until a skewer comes out clean. Remove the mini cakes from the oven and leave in the tin for about 5 minutes before tipping these out onto a wire rack to cool completely.
• Meanwhile to make the icing, beat together the remaining Rodda’s clotted cream with the icing sugar. Place in a piping bag fitted with a star nozzle then pipe over the tops of each mini cake. Grate or curl the remaining chocolate and scatter over the cakes before serving.