Mini chocolate cakes

These sticky little cakes from Tate & Lyle filled with cherries, chocolate and golden syrup make perfect gifts for friends and family
Mini chocolate cakes
  • Rating:
  • Serves: Makes: 8-9
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 tbsp cocoa powder, such as Fairtrade
  • 2 tbsp hot water
  • 75 g unsalted butter, softened
  • 2 free-range eggs
  • 50 g light soft brown sugar, such as Tate & Lyle Fairtrade
  • 2 tbsp golden syrup, such as Lyles plus 1 tbsp for brushing
  • 125 g self-raising flour
  • 50 g glacĂ© cherries, chopped
  • 1 tsp vanilla extract, such as Fairtrade
  • mini white chocolate stars sprinkles

For the butter cream

  • 100 g drops plain chocolate
  • 225 g icing sugar, such as Tate & Lyle Fairtrade
  • 75 g unsalted butter
  • 2 tbsp golden syrup, such as Lyles

Tips and Suggestions

If you do not have ramekin dishes, line a 20cm tin with baking paper and cook the mixture for 20 minutes, or until a skewer when inserted comes out clean. When coo,l cut out circles of cake with a 5cm round cutter or cut into squares to make 9 cakes.

Tie each with a ribbon to give as a gift.


1. Preheat the oven to 180C/160C fan/gas 4.

2. Grease 8 ramekin dishes (approx 150ml /6cm in diameter) and line the base with a circle of baking paper. Place them on a baking tray. Preheat the oven to 180C/160C fan/gas 4.

3. Put the cocoa powder into a small bowl and mix to a smooth paste with the hot water.

4. Put the butter, eggs, light brown soft sugar, golden syrup, flour and vanilla extract and cocoa paste, beat together until well mixed and smooth. Add the cherries and fold in. Spoon into the ramekin dishes and bake in the oven for 15 minutes or until well risen.

5. Leave until cool enough to handle then run a small palette knife around the edge of each cake, turn out and cool completely on a rack. If the cakes have risen into peaks, slice the top level with a serrated knife. Warm the remaining golden syrup and brush the tops of the cakes.

6. To make the butter cream, put the chocolate drops into a large bowl place in the microwave and heat for 45 seconds-1 minutes until just melted. Alternatively put the chocolate in a heat proof bowl over a pan of boiling water making sure the bottom of the bowl does not touch the water and heat until melted. When cool add the rest of the ingredients and beat until light and fluffy.

7. Either spread the butter cream onto the cakes or transfer to a piping bag fitted with a nozzle and pipe a nice swirl on each. Decorate as wished.

Recipe and image provided by Tate & Lyle

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