Chocolate Muffing Cake by Debbie Ayub from Sense of Taste Chef School

Yields1 Serving
Muffin Cake Base
 1 Bio XXI Chocolate Muffin Mix
 3 ⅓ cups Boiling Water
 ½ cup Vegetable Oil
 1 tsp Instant Coffee (use your favorite brand)
 1 tbsp Coconut Flakes
 Oil or butter for greasing the oven form
Cake Icing (Yogurt based) & Garnish
 1 qt Double Thick Greek Style Yoghurt (For a vegan option, use Soya Yoghurt)
 1 tbsp Honey
 2 tbsp Coconut Flakes
 1 tsp Vanilla Essence
Decoration / Garnish
 ½ cup Pomegranate Rubies (roughly the "rubies" from one Pomegranate)
Muffin Cake Base
1

Mix the Bio XXI Chocolate Muffin Mix as per instructions on the box

2

Dissolve the Instant Coffee in a little hot water and add to the Muffin Mix.

3

Add the Coconut Flakes to the Muffin Mix and mix well.

4

Grease a cake form or a casserole with oil (or butter if you prefer)

Pour the mixture in a cake form or a casserole and bake in the oven for 30 minutes at 180 C.

Note: The baking time might vary depending on how deep your cake form is.

5

Let the Muffin Cake Base cool off.

Yogurt Icing
6

Mix together the Yogurt, Honey, Coconut Flakes and Vanilla Essence. Make sure it is well mixed.

7

Chill the icing until the Cake Base has cooled off.

8

Once the base is cool, ice the cake very roughly (it is supposed to look rustic!).

9

Sprinkle the Pomegranate rubies on top of the Icing and serve!

Note 1: If you have a whole Pomegranate, cut it open and dig out the rubies.

Note 2: You can serve the Muffin Cake in the oven form or you can dish it up on a cake tray.

Ingredients

Muffin Cake Base
 1 Bio XXI Chocolate Muffin Mix
 3 ⅓ cups Boiling Water
 ½ cup Vegetable Oil
 1 tsp Instant Coffee (use your favorite brand)
 1 tbsp Coconut Flakes
 Oil or butter for greasing the oven form
Cake Icing (Yogurt based) & Garnish
 1 qt Double Thick Greek Style Yoghurt (For a vegan option, use Soya Yoghurt)
 1 tbsp Honey
 2 tbsp Coconut Flakes
 1 tsp Vanilla Essence
Decoration / Garnish
 ½ cup Pomegranate Rubies (roughly the "rubies" from one Pomegranate)

Directions

Muffin Cake Base
1

Mix the Bio XXI Chocolate Muffin Mix as per instructions on the box

2

Dissolve the Instant Coffee in a little hot water and add to the Muffin Mix.

3

Add the Coconut Flakes to the Muffin Mix and mix well.

4

Grease a cake form or a casserole with oil (or butter if you prefer)

Pour the mixture in a cake form or a casserole and bake in the oven for 30 minutes at 180 C.

Note: The baking time might vary depending on how deep your cake form is.

5

Let the Muffin Cake Base cool off.

Yogurt Icing
6

Mix together the Yogurt, Honey, Coconut Flakes and Vanilla Essence. Make sure it is well mixed.

7

Chill the icing until the Cake Base has cooled off.

8

Once the base is cool, ice the cake very roughly (it is supposed to look rustic!).

9

Sprinkle the Pomegranate rubies on top of the Icing and serve!

Note 1: If you have a whole Pomegranate, cut it open and dig out the rubies.

Note 2: You can serve the Muffin Cake in the oven form or you can dish it up on a cake tray.

Chocolate Muffing Cake by Debbie Ayub from Sense of Taste Chef School
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