For Chocolate Sponge Cake:
Ingredients:
50gm Prima Cake Flour
40ml cooking oil
4 Pieces Eggs
50gm Fine Sugar
75gm Dark Chocolate Converture
15gm Cocoa Powder
18gm Milk
For Frosting:
250gm Whipping Cream
(Whip the whipping cream til stiff) keep in the fridge
For Deco:
1Bottle Dark Cherries
50gm Shaved Chocolate
Method:
1. Preheat oven to 170C
and lined each muffin pan with cupcake liners.
2. In a pot, add oil to slightly heat up on small fire. Remove and quickly and add in chocolate converture and cocoa powder. Add in milk and stir well and dissolve. Set aside.
3. In a clean bowl, whisk eggs, sugar on high speed till pale, thick and creamy.
4. Add in sieved flour, pinch of salt. Continue to whisk on low speed for another 2 mins. Increase to medium speed and whisk til thick.
5. Add in chocolate mixture in 3 addition until the mixture is well mix.
6. Pour into cup cakes liners 3/4 filled. Bake in preheated oven for 25mins.
7. Remove from oven and allow to cool completely on a cooling rack.
To Assemble:
1. From the top of the cupcakes, dig a small hole in the center of each cupcake, then stuff a canned cherry inside it.
2. Pipe the whipping cream onto the cupcakes and topped with a piece of cherry and finally sprinkle with grated chocolate shavings.
3. Chill before serving.
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