Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Put the butter and chocolate in a small pan and melt them until smooth.
Mix the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and wine together. Add the chocolate and egg mixtures to the dry ingredients, then 100ml boiling water and whisk until the cake batter is smooth. Divide between 12 large muffin cases. Drop 2 or 3 blackberries into the top of each one. Bake for 35 minutes or until cooked through. Cool on a wire rack.
Whizz the remaining blackberries to a purée and sieve. Beat the butter until very soft then beat in half of the icing sugar. Beat in about 6 tbsp of the purée, followed by the remaining sugar. Pipe the blackberry buttercream onto the cakes.