Muscovado Chocolate Cakes: a recipe from chocolate ace Paul A. Young

Published Saturday, Sep 7 2013, 07:00 BST  |  By  |  Add comment
Thanks to The Great British Bake Off, baking is more popular than ever before, so take some inspiration from these amazing Muscovado Chocolate Cakes from chocolatier Paul A.Young.

Muscovado chocolate cakes

© Kyle Books

And, if you fancy yourself as the next Mary Berry, get yourself down to The Cake & Bake Show, next week. It's a live event packed with bake offs, celebrity demos and some great workshops to get involved with.

Chocolate master Paul will be making an appearance at the show and we couldn't resist sharing this recipe from him. These Muscovado chocolate cakes with cocoa nibs combine a moist and sticky texture with crunchy nibs and sweet-spiced syrup. A real show-stopper for an afternoon treat or yummy dessert.


  • For the cakes:
  • 115g self-raising flour
  • 65g dark cocoa powder, the best quality you can buy
  • ½teaspoon sea salt
  • 185g unsalted butter
  • 225g unrefined muscovado sugar
  • 85ml double cream
  • 2 medium free-range eggs
  • 50g cracked cocoa nibs (you can buy these at health food stores like Holland & Barrett)
  • For the syrup:
  • 200g unrefined golden caster sugar
  • ½fresh nutmeg, grated
  • 1 cinnamon stick, broken in half
  • ¼teaspoon chilli powder


1 Preheat the oven to 180ºC/350ºF/gas 4. Place the flour, cocoa, salt and butter in a large mixing bowl. Rub between your fingers until the mixture has the consistency of breadcrumbs. Add the sugar and mix well.

2 Fill a measuring jug with 85ml water, then add the cream and eggs. Whisk well and pour into the dry mixture. Mix until smooth.

3 For the cupcake cases, you can either use shop-bought paper cases or, for a more contemporary style, make them yourself using non-stick baking parchment: cut 15cm squares of parchment paper, scrunch them up tight in your hand, then open them out just enough to fit into your muffin tin.

4 Fill each case three-quarters full with cake mixture and sprinkle over plenty of cocoa nibs.

5 Bake for 12 to 15 minutes until springy to the touch. Remove from the muffin tin and place on a wire rack to cool.

6 To make the sugar syrup, bring 200ml water, the sugar and all the spices to the boil and simmer for 5 minutes.

7 Remove from the heat and allow to infuse for 15 minutes. Then strain through a sieve into a jug.

8 While the cakes are still warm, slowly and gradually feed each one an even amount of syrup until glossy, allowing the syrup to soak fully into the cakes. If serving as a plated dessert, save some syrup to drizzle over and around the cakes.

Prep Time

45 minutes (plus extra if making your own cupcake cases)

Cook Time

35 minutes

Nutrition Information

Makes 12

Try out these other delish chocolate recipes:
Mary Berry's Very Best Chocolate Fudge Cake recipe
Chocolate Layer Cake
Chocolate Mousse Melting Moments
Mini Lindt Chocolate Cupcakes
Mary Berry's Chocolate Brownies

Paul will be appearing at The Cake & Bake Show, 13-15th September, Earls Court. For tickets and more information, click here. Adventures with Chocolate by Paul A. Young (Kyle Books, £14.99) Photography: Anders Schonnemann.