This is a recipe from Nigella Lawson - and its wonderful. You cake make this as a pudding or a cake depending on the size of the dish you use. One of the reasons I love this cake is that it uses the bung it in method. All you do is put everything into a mixer or food processor and turn it on for a few minutes. What could be easier?
If you want a pudding serve warm and use a smaller, deeper dish, if you want a lovely cake use a dish size aprox 8'x12" The time it takes to cook will depend upon the dish so keep an eye on it after about 12 minutes. It is cooked when slightly brown around the edges and bounces when touched. Elderflower cordial is available in Australia at large liqour outlets and usually at the larger supermarkets.
Now, about the yoghurt, I ran out so I used sourcream - worked perfectly. Nigella suggests processing everything except the yoghurt and lemon and cordial and putting that through the funnel. Too much work for me, I just put it all in together. Use the usual rule about drizzle - hot cake cold drizzle.
Magnolia Bakery makes wonderful cup cakes. this chocolate cup cake is very moist, has a beautuful texture and tastes great. I ice them with Magnolia's lovely icing, with the addition of instant coffee, so end up with Chocolate coffee cup cakes!
This recipe makes 12 large muffin size cupcakes, or 24 smaller ones. It can be easily halved.
Make sure you use the best chocolate you can get as it does make a difference. I ran out of buttermilk, so used yoghurt with a little milk added - worked perfectly. I use a stand mixer for this recipe, it is not really suited to hand mixing or a hand held mixer.
To see the perfect icing technique, check out this video
