- 100g dark chocolate, chopped
- 2 eggs
- 1 cup caster sugar
- ½ cup milk
- ⅓ cup light olive oil
- 2 tsps vanilla extract
- 1½ cups plain flour
- ¼ cup Dutch cocoa powder
- 1 tsp bicarbonate soda
- 12 squares dark chocolate
- melted dark chocolate, to decorate
- 200g unsalted butter, chopped, at room temperature
- 1 tblsp cold, strong espresso coffee
- ½ tsp vanilla bean paste
- 2½ cups icing sugar mixture
Line a 12-hole muffin pan (⅓-cup capacity) with paper cases.
Place chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Cool slightly.
Beat eggs and sugar in a small bowl of an electric mixer until pale and creamy. Add milk, oil and vanilla. Beat until smooth.
Sift flour, cocoa and bicarb into a large bowl. Add egg mixture and melted chocolate. Whisk to combine. Spoon 1 heaped tblsp of mixture into each paper case. Top each with one square of chocolate. Spoon remaining mixture evenly over top.
Cook in a moderate oven (180°C) for about 20 to 25 minutes or until cakes spring back when lightly touched. Stand for 5 minutes. Transfer a wire rack to cool.
To make frosting, beat butter in a small bowl of an electric mixer until light and fluffy. Add coffee and vanilla. Beat to combine. Gradually add sugar, beating until smooth.
Spoon frosting into a piping bag fitted with a 1cm star nozzle. Pipe onto cakes. Drizzle melted chocolate over frosting.