It was a gorgeous winter’s day in Sydney, perfect for a family gathering at Dave’s Mum’s place. The occasion? His brother and wife were permanently moving back from India to settle in Australia. This lovely couple, who also happen to be Hare Krishna devotees have a thing for sweets, so I wanted to make cupcakes which they could also enjoy.
This recipe is actually for a big chocolate cake. It turned out moist and airy, and you would never have known that it contained no egg. I halved the portions to make cupcakes, and used a Women’s Weekly chocolate ganache recipe to to create decadent swirls on top. Topped with chocolate sprinkles and a strawberry, it was a hit with the whole family.
Dark Chocolate Ganache (courtesy of The Australian Women’s Weekly)
- 1/2 cup (125mL) cream
- 200g dark eating chocolate, chopped coarsely (I used Lindt 70% Cacao)
Bring cream to the boil in a small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth.