Chocolate Muffin
by Editorial Staff
A chocolate cake recipe for those looking for an uncomplicated tea cake recipe. Plus, this cupcake requires affordable ingredients that everyone has on hand.
Cook: 50 mins
Servings: 8
Ingredients
- Margarine – 125 g
- Sugar – 1 glass
- Eggs – 4 pcs.
- Milk – 0.5 cups
- Cocoa – 3-4 tbsp
- Flour – 2 cups
- Walnuts – 1 glass
- Baking powder – 1 teaspoon.
- Vegetable oil for mold
- For glaze:
- Butter – 40 g
- Cocoa – 4 tbsp
- Sugar – 4 tbsp
- Milk – 5 tbsp
- Walnuts for decoration
Directions
- Sift flour with baking powder in advance. Preheat oven to 200 degrees. Melt the margarine in a small saucepan over low heat. Add sugar and cocoa, stir.
- Pour in milk, stir. Beat the eggs separately with a whisk, add to the mass. Whisk well. Add the sifted flour and baking powder in several steps, whisking all the time. Add crushed nuts, mix.
- Lubricate the cake pan with sunflower oil, sprinkle with flour. Place the dough in a mold and bake for about 30 minutes.
- For the glaze, melt the butter in a water bath and add the sugar and cocoa. Stir and pour in the milk in a thin stream, stirring all the time.
- When a homogeneous mixture is formed, remove from the bath and cover the cooled cake with icing. Decorate the chocolate muffin with walnut halves.
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