Butter Free Chocolate Orange Rum Cake Recipe
These sunk a little when I made them, but I have adjusted the temperature and baking time so that this hopefully won't happen to you...
Failing that, the chocolate icing is a good way to cover it up!
Sieve the flour, soda and powder into a large mixing bowl, with the sugar, spices and cocoa powder.
In a separate bowl, mix the orange juice with the yogurt, water, rum and vanilla until smooth.
Slowly mix the wet mixture into the dry. Stir in half the zest. Do not overmix!
Spoon into a lined muffin tray and bake at 200 degrees C for about 20-25 minutes until you can pull a toothpick out clean.
Meanwhile, gently melt the chocolate and butter in a wide pan. Take off the heat and quickly mix in the sugar and remaining zest.
Spoon onto the top of each cake, and add some extra orange rind on top if desired.
Allow chocolate icing to cool before serving.