Today’s recipe is one that I’ve baked numerous times. It’s based on a recipe I found from the 1930s. Although these look a bit like chocolate muffins, they have a completely different texture. They are much more like a dense brownie than a traditional muffin or cupcake.
These are great at lunchtime with a big mug of tea and keep well in a cake tin.
You will need: For 12 cakes.
1 tspn baking powder
170g caster sugar
A little milk
40g cocoa powder
A few drops of vanilla essence
How to Make:
Preheat oven to 220ºC Line a cake tray with 12 fairy cake cases.
Sift the flour, baking powder and cocoa together.
Rub in the butter until it resembles breadcrumbs.
Add the sugar and mix well.
Add the beaten egg to the mixture with a few drops of vanilla.
Mix to a stiff consistency adding a little milk as required.
Spoon the mixture evenly into the cake cases.
Bake for 15 to 20 minutes.
Place on a wire rack and dust with caster sugar.
As always please let me know if you try this recipe. I really enjoyed seeing the pics of your rock cakes! As always I have some new recipes in the latest issue of Vintage Life magazine, which you can buy here.
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