Ingredients

• 250g (1 block) diced copha
• 250g chopped milk cooking chocolate (can also substitute for dark cooking chocolate if desired)
• 500g (1¼ cups) firmly packed brown sugar
• 4 eggs
• 125ml (½ cup) sour cream
• 300g (2⅓ cups) plain flour
• 1 tsp baking powder
• 60g (⅓cup) cocoa powder
• Jelly lollies to garnish

Chocolate ganache

• 180g chopped milk or dark cooking chocolate
• 80ml (⅓cup) thickened cream (plus extra for serving)

Method

1. Pre heat oven to 140°C/280°F (fan forced 120°C/240°F). Lightly grease a standard 12-cup muffin pan.
2. Combine cooking chocolate and brown sugar together in a bowl. Place bowl over a pot of lightly simmering water to melt. Stir occasionally until fully melted. Remove from heat and set aside for 5 minutes.
3. Melt copha in the microwave or saucepan until fully melted. Add melted chocolate. Whisk eggs in one at a time followed by sour cream.
4. Combine plain flour, baking powder and cocoa powder and sift over copha mix. Stir through until well combined.
5. Divide mix equally into muffin pan and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove pan from oven.  Set cakes aside in the pan for 5-10 minutes before turning onto a wire rack for 30 minutes or until cooled completely.

Chocolate Ganache

1. In a medium sized saucepan, bring cream to boil over medium heat.
2. Remove from heat, add chocolate and stir until combined and glossy. Set aside to cool.

Assembly

• Spoon ganache mixture over the top of each mini-cake.
• Top with a jelly lolly.
• Let frosting set before serving.

If refrigerated, bring to room temperature before serving. Can be stored in an air-tight container in the fridge for up to 3 days