Mini Chocolate Cakes Recipe

Set oven to 160 °C.

Mix the dry cake ingredients in one bowl, and the wet ingredients in another bowl, then whisk them all together to form the base.

Take tablespoon of mixture and form little round discs. Lay them on non-stick paper and put in the oven for 10-15 minuets or until cooked.

Remove from oven and put on a cooling rack. Mix together the ingredients for the frosting (it’s important not to add the frosting while the cake are still warm, as they will melt everywhere and cause a mess!)

When the cakes are cool, cover each with a generous amount of frosting, using a butter knife. Top with coconut and fresh berries.