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Ingredients
| all-purpose flour (unsifted): 2 cups |
| unsweetened cocoa powder (sifted): 2/3 cup |
| allspice: 1 1/2 tsp |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| salt: 1/4 tsp |
| unsalted butter: 3/4 cup (softened) |
| light brown sugar (packed): 1 1/2 cups |
| eggs: 3 |
| vanilla extract: 2 tsp |
| sour cream: 1 cup |
| bittersweet baking chocolate squares: 4 oz (chopped) |
| heavy whipping cream (fluid): 1 cup |
| bittersweet baking chocolate squares: 8 oz (chopped) |
Mini Chocolate Cakes
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- 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.