Step #1
Mix all the ingredients under cake to form a smooth batter, for 1-2 minutes.
Step #2
Line a standard 12 hole muffin tray tin with muffin cases.
Step #3
Divide the mixture between the muffin cases. Bake in a preheated oven 180°C (360°F, Gas Mark 4) for 20-22 minutes until firm to the touch.
Step #4
While the cakes are cooling, lets create that gorgeous ganache. Sift the cocoa powder and icing sugar into a bowl (preferably a cooled metal bowl). Stir the cream & 50ml of Kahlua through until the powder begins to dissolve. Using a blender or a whisk, whip the ingredients together until it thickens to form stiff peaks (about 4-5 minutes).
Step #5
Allow to cool completely before decorating.
Step #6
Once the cakes have completely cooled, evenly cover the top with the ganache. Cover the entire cakes (sides and top) with the remaining frosting until completely covered.
