Prep 25 mins
Cook 25 mins
This recipe came from the Nov 2008 issue of Family Circle, I haven't tried it yet, so I'm keeping it here until I can. It is made in jumbo muffin tins, and is covered with a dreamy looking ganache. It would be a fun alternative to a birthday cake!
- 2 cups all-purpose flour
- 2⁄3 cup cocoa powder
- 1 1⁄2 teaspoons allspice
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup unsalted butter, softened
- 1 1⁄2 cups light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 4 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
- Heat oven to 350. Coat two 6 cup jumbo muffin pans with nonstick cooking spray.
- Whisk together flour, cocoa, allspice, baking powder, baking soda and salt. Set aside.
- Beat butter 2 minutes. Add sugar; beat until fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Beat in flour mixture in three additions, alternating with sour cream. Beat 2 minutes more. Fold in chopped chocolate. Fill prepared muffin cups half full.
- Bake at 350 for 25 minutes or until top springs back when touched. Cool cakes for 10 minutes on rack. Turn cakes onto rack; cool completely.
- Make ganache: Bring cream to a boil in a small saucepan. Place chocolate in a medium sized bowl; pour hot cream over top. Stir until smooth.
- Place a rack over a jelly roll pan. Place cakes, flat-side down, on rack. Pour 2 to 3 tablespoons ganache over each cake, smoothing with spatula. Refrigerate one hour or until set, and decorate if desired.