I have made larger cakes using muffin cases, to give a bigger area to ice with White Chocolate Butter Icing.
75g Mortimer Dark Chocolate Powder
150g self raising flour
150g caster sugar
2 large eggs, beaten
2 tablespoons natural yoghurt
Melt the butter in a saucepan over a low heat, add the chocolate powder and stir until melted.
In a large bowl beat together the sugar, eggs and yoghurt.
Add the melted chocolate and stir until well mixed
Sieve the flour and fold into the chocolate mixture.
Spoon mixture into 12 muffin cases.
Bake for 15-20 minutes at 1800C (1600C fan ovens) Gas Mark4, until risen and springy to touch, leave to cool
Be creative when it comes to decorating: sprinkles, chocolate shapes, raspberries, smarties the list just goes on