If you like the idea of a fruity fudgy little chocolate cake then these mini persimmon chocolate cakes may be for you. They’re made with milk chocolate so as not to overwhelm the fragrant mango-like notes of the persimmon. But best of all, they’re finished with a white chocolate mascarpone topping.
The In Thing
The nights are drawing in, it’s cold, it’s damp, it’s dreary and it’s November. To defy this and to raise much needed funds, Cancer Research UK has a new initiative for this very month of November – do The In Thing and have a great night in with the girls. There are plenty of ideas for hosting a great night in with friends, colleagues and neighbours: embarrass yourself with karaoke, watch a film, feast your way through a dinner party or just have a good old chin wag. More ideas can be found on The In Thing web pages.
Cancer is a pernicious and devastating disease and I doubt there is a single family who has not been touched by cancer in some way or other. Cancer Research UK is the world’s leading cancer charity dedicated to saving lives through research and it is funded entirely by the public. Raising money for a worthwhile cause and having fun whilst you’re can be a win-win situation. Oh and by the way, there is still time to take part.
So this was the idea I had for a girl’s night in:
A games night. I love a good games night but haven’t had one of those in a very long time. Time to dust off that cupboard full of games. What fun. No night in is complete without some sort of food and drink, however. Snacks and gaming are a natural combination. Olives, nibbles and some chocolate cake!
Mini Persimmon Chocolate Cakes
I was sent some Dr Oetker goodies to help me on my way. Dark chocolate, milk chocolate and white chocolate were included along with some chocolate hearts; I was going to use them all.
Still experimenting with persimmons, I wanted to try this newly-discovered fruit in cake form. With its sweet mango-like flavour, I thought the persimmon would be best paired with milk chocolate rather than dark. I modelled the recipe on my rhubarb muffins and then took it up a notch by adding icing. For this, I envisaged a mascarpone and vanilla white chocolate ganache using the vanilla paste I recently reviewed.
These mini persimmon chocolate cakes had a pleasant, fudgy, pudding-like consistency. In fact, they tasted a bit like fudge too. Put another way, they tasted grand: sweet and fruity with the aforementioned fudgy notes, which I guess came from the chocolate. And the mascarpone and white chocolate topping was equally grand, with those tell-tale flecks of fragrant vanilla which combined splendidly with the cake beneath. I was glad I’d opted for mini cakes as these might have been a bit too rich for a large cupcake, plus you can have a second one without feeling too guilty.
For some real indulgence, I also made a chocolate Amaretto biscuit cake which will feature soon in an upcoming post. Let’s just say it’s good.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these mini persimmon chocolate cakes, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Mini Persimmon Chocolate Cakes. PIN IT.
Mini Persimmon Chocolate Cakes – The Recipe
Mini Chocolate Persimmon Cakes
- 85 g unsalted butter
- 100 g golden caster sugar
- 100 g milk chocolate (I used 35% cocoa content)
- 1 tsp vanilla extract
- 2 eggs - large (I used duck eggs)
- 225 g flour (half wholemeal, half white)
- 1 tsp baking powder
- 100 g Greek yogurt
- 1 soft ripe persimmon
- 80 g white chocolate
- 150 g mascarpone
- 1 tsp vanilla bean paste
- Melt the chocolate in a bowl over hot water.
- Cream the butter and sugar together until very pale in colour and fluffy in texture.
- Beat in the vanilla extract and chocolate.
- Beat in the eggs one by one.
- Sieve in the flour and stir in alternately with the yogurt.
- Cut the persimmon in half and scoop out the flesh. Stir into the cake batter.
- Divide the mixture between two 12 hole mini muffin tins or cases. Bake at 180°C for 15-20 minutes, when the cakes should be risen and a skewer inserted comes out clean. Turn out onto a wire rack to cool.
- Melt the white chocolate in a bowl over hot water.
- Stir the vanilla paste into the mascarpone, then mix in the chocolate.
- Spread the topping over the cakes and decorate as you wish (I used chocolate hearts).
I’m submitting these mini persimmon chocolate cakes to Let’s Party, a new blogging challenge from lovely Alida of My Little Italian Kitchen.
And as this was a bit of a Bake Fest, I’m submitting this to the challenge of the same name hosted over at Cook’s Joy.