CHOCOLATE CAKESICLES

1. Preheat oven to 175°C.
2. Grease, line and dust a 6-inch cake tin.
3. In a bowl mix together sugar, flour, cocoa powder, baking powder and baking soda.
4. Then add the wet ingredients: oil, milk, curd and vanilla extract.
5. Mix until all the ingredients are incorporated.
6. Heat coffee, add it to the batter and mix. You can also add 1/2 tsp of instant coffee to 1/4 cup boiling water and use it instead.
7. Pour the batter into the prepared tin.
8. Bake for 35-40 minutes or until a skewer inserted comes out clean.
9. Place the tin on a wire rack for 5 minutes and then de-mould the cake and allow it to cool.

Chocolate Ganache

Ingredients:

BAR 45% Dark Couverture Chocolate - 100 g

Fresh cream - 100 g/ ½ cup

Directions:

1. Melt the chocolate in a double-boiler or microwave on medium power, stopping to stir every 30 seconds until smooth.
2. Add the fresh cream and stir until smooth.
3. Allow it to cool. Chocolate ganache is ready.

For the Cakesicles:

1. Crumble the chocolate cake and add the ganache to it in small parts until it forms a play dough consistency.
2. When you squeeze it together it should hold its shape well. ‘
3. Then stuff this filling to the cakesicle moulds and freeze the cakesicles for 20 minutes.

Melted Chocolate

Ingredients:

BAR 70% Dark Couverture Chocolate – 150 g

Directions:

1. Now melt the chocolate by the double boiler method or microwave it . Then add it to a tall glass.
2. Dip the cakesicles in the melted chocolate and decorate them with sprinkles or any way you wish.
3. Place the dipped cakesicles onto a sheet pan or cookie sheet lined with parchment paper or a silicone mat so it can set.