For more irresistible recipes don’t miss the December issue of Better Homes and Gardens, on stands now!
To make these Christmas cakelets at home, purchase your own festive cakelet pans from BHGShop.com.au today.
- Cooking oil spray, to grease
- 170g unsalted butter, chopped
- 170g dark chocolate,
- finely chopped
- ¼ cup CSR caster sugar
- ¼ cup boysenberry jam,
- plus extra to serve
- 2 free-range eggs
- 1 cup plain flour
- ½ tsp baking powder
- Icing sugar, to dust
Boysenberry cream cheese frosting
- 250g block cream cheese,
- chopped, softened
- 2 Tbsp icing sugar mixture
- 1 Tbsp milk
- 1 Tbsp boysenberry jam
Preheat oven to 160ºC fanforced (180ºC conventional). Grease a 6-hole festive cakelet pan with cooking oil. Put it on an oven tray.
Put butter, chocolate and sugar in a large bowl. Set over a saucepan of simmering water and stir occasionally until butter and chocolate have melted. Set aside for 10 minutes.
Using a hand whisk, stir in jam then whisk in eggs, until just combined.
Sift in flour and baking powder, stir again until combined, still using whisk.
Spoon 1/3 cup of mixture into each hole. Bake for 25 minutes. Centre will still be slightly fudgy. Set aside in pan for 10 minutes and then turn out onto a wire rack to cool completely. Trim bases to level, then cut in half horizontally.
Meanwhile, to make boysenberry cream cheese frosting, put cream cheese and icing sugar mixture into a large bowl and beat with electric hand beaters on low until smooth. Add the milk and beat until incorporated. Increase to high speed and beat again for 2 minutes until light and fluffy. Add jam and swirl to create a marbled effect. Spoon into a piping bag fitted with a 1cm star nozzle.
Pipe mixture onto the cut side of bases, then sandwich with tops. Drizzle with extra jam.
Dust with icing sugar. Serve.