Mini Chocolate Cakes
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
12 mini cakes
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I love to cook, but with two daughters with busy schedules, I'm looking for quick and easy recipes that don't taste quick and easy. My husband is in the Army, so our travels have taken us around Europe and to Australia, as well as to many places here in the U.S. My cooking tastes reflects the foods we've enjoyed in the places we've lived.
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