Christmas is coming! This month, bake a BIG impression with the 25-page super baking special! You’ll love the 53 festive super stars – goodies, decos and gifts to share your love! And there are plenty of home and garden ideas too! All of this and so much more in the December issue, on sale now!
Ingredients
Method
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.
Related stories
Native ad body.
Native ad body.
Native ad body.
