Very skinny cake batters such as this one will leak via the base. To combat this issue, line the base with parchment paper arising where the sides meets the bottom to create a ‘cover’. Place a baking sheet on the shelf under the cake pan to catch any stray drips. Don’t put cake pans immediately on the pan as the warmth will effect the base of your muffins. This excellent mixture of oil, milk and boiling water makes this recipe stand out without having to make use of melted chocolate. The fat in the oil, protein in milk and temperature of the water makes the chocolate flavour develop properly while baking and offering the essentials for that moist crumb you’re looking for.
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