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    You are in: Home / Recipes / Mini Chocolate Cakes Recipe
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    Mini Chocolate Cakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Julie F's Note:

    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!

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    Ingredients:

    Yield:

    mini ca ...

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350. Coat two 6 cup jumbo muffin pans with nonstick cooking spray.
    2. 2
      Whisk together flour, cocoa, allspice, baking powder, baking soda and salt. Set aside.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

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    Nutritional Facts for Mini Chocolate Cakes

    Serving Size: 1 (1784 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 422.8
     
    Calories from Fat 224
    53%
    Total Fat 24.9 g
    38%
    Saturated Fat 15.1 g
    75%
    Cholesterol 118.9 mg
    39%
    Sodium 154.0 mg
    6%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 2.2 g
    8%
    Sugars 26.8 g
    107%
    Protein 5.8 g
    11%

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