Makes a small cake or 12 muffins.
- 6 tablespoons (85g) unsalted butter, at room temperature
- ¾ cup (150g) sugar (more/less if you prefer)
- 1 egg
- ½ cup (125g) ricotta (or sour cream/Greek yoghurt)
- 2 tablespoons (30 mL) espresso coffee, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (125g) plain flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon of cinnamon
- ⅓ cup (35g) unsweetened cocoa powder
- ⅓ cup (35g) chocolate chips (more/less to your taste)
- Preheat your oven to 165°C. Line a small cake tin with parchment paper (or lightly grease two six-muffin trays) and set aside.
- Put the butter and sugar into a large bowl and beat until creamy.
- Add a lightly beaten egg to the mixture.
- Mix ricotta (or sour cream/Greek yoghurt), coffee, vanilla, then add to mixture and beat lightly.
- In a separate bowl, mix flour, baking powder, baking soda, salt and cinnamon. Add cocoa powder and mix. Sift these dry ingredients and stir into wet ingredient mixture.
- Mix in some (or lots of) chocolate chips to your taste.
- Transfer mixture into cake tin or muffin trays. Note that you can store half the mixture in the fridge for baking later if you want.
- Bake at 165°C for 35 to 40 minutes (cake) or 15 to 20 minutes (muffins), or until a skewer inserted in the middle comes out clean.
- Leave to cool on a baking tray.
- Optionally top with whipped cream and cocoa powder or grated chocolate.
based on: Mini Cappuccino Cakes at Bake with Anna Olson.