Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
11/2 tablespoons white vinegar
11/2 cups (375ml) milk
250g butter, softened
2 teaspoons vanilla extract
13/4 cups (385g) caster sugar
21/4 cups (335g) plain flour
3/4 cup (75g) cocoa powder
2 teaspoons bicarbonate of soda
4 eggs
MILK CHOCOLATE GANACHE
400g milk chocolate, chopped finely
2/3 cup (160ml) thickened cream
1 Preheat oven to 180°C (160°C fan-forced). Line 2 x 12-hole (1/3-cup/80ml) muffin pans with paper cases.
2 Combine the vinegar and the milk in a small jug.
3 Place the butter, extract, sugar, sifted dry ingredients, eggs and milk mixture in the large bowl of an electric mixer. Beat on slow speed until ingredients are combined, then beat on medium speed for 2 minutes or until mixture changes colour slightly.
4 Divide mixture among paper cases; bake for about 25 minutes or until cooked when tested. Cool cakes in pans 5 minutes before turning onto wire racks to cool.
5 MILK CHOCOLATE GANACHE: Combine chocolate and cream in a heatproof bowl over a pan of simmering water; stir occasionally until melted and smooth. Cover and refrigerate, stirring frequently, until spreadable.
6 Spread Milk Chocolate Ganache over cold cakes; decorate with chocolate Easter eggs, if desired.
Cook’s notes: Suitable to freeze. Ganache suitable to microwave.
