Vancouver, BC,  April 2, 2021

For all our tiny cooking fans, there are hundreds of ways to sweeten this Easter with a miniature cake. Just try it out!

Easter cake & Easter biscuits; Holidays are the best opportunity to sit together and enjoy hot coffee and delicious pastries - traditional recipes for an Easter lamb, carrot cake with marzipan, rhubarb tart and almond cake with orange and vanilla to sweeten the afternoon are all over the internet.

Our favourite recipe we want to share with you makes 8 mini cakes. Here’s what you need:

All Purpose Flour – 3/4 cup (115 g)
Cocoa Powder – 1/4 cup (20 g)
Baking Powder – 1/4 + 1/8 tsp (2 g)
Salt – 1/4 + 1/8 tsp (2 g)
Unsalted Butter – 1 stick (113 g)
Granulated Sugar – 1/2 cup (110 g)
Egg – 1 whole
Egg Yolk – 1
Greek Yogurt – 1/6 cup (40 g)
Brewed Coffee – 1/2 tbsp (can be subsituted with 1/2 tbsp of instant black coffee)
Vanilla Extract – 1 tsp
70% Dark Chocolate – 80 g, finely chopped into tiny cubes/ slivers
70% Dark Chocolate – 50 g, melted, to use as glaze (optional)  

Here’s how you make these glossy beauties:

Prep the dry ingredients: Preheat the oven to 165 ºC/ 325ºF. Sift flour, cocoa powder, baking powder and salt into a bowl. Whisk them until mixed properly and set aside.

Prep the wet ingredients: In a large bowl, beat butter and sugar for 3 minutes, or until the mixture is pale and fluffy. Add the egg and egg yolk and beat the mixture for another 3 minutes until airy and light.

Mix the batter: Add half the dry ingredients into the egg, butter, sugar mixture and beat until just incorporated. Pour in the Greek yogurt, coffee and vanilla extract and mix. Add in the remaining dry ingredients and beat the batter until well incorporated. Tip in the finely chopped dark chocolate and give the batter a final mix.

Bake the mini chocolate cakes: Grease a mini cake baking pan (or a cupcake tin) with non-stick spray or butter and pour in the batter into each cup, until three-quarters of the way full. Pop the pan into the oven and bake the cakes for 18 minutes, or until a skewer inserted into the middle comes out with moist crumbs attached.

Serve: Once the cakes are done, pull them out of the oven and leave them to cool for 10 minutes. Turn the pan over and release the mini chocolate cakes. Drizzle some melted dark chocolate over them (optional) and serve while still warm.

Happy Sweet Easter!

Your HUSS Incense Team


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