Mini Chocolate Cakes

Mini Chocolate Cakes

Makes 12
Prep 25 m
Bake 25 m



  1. 1 of 4 Heat oven to 350 degrees F. Coat two 6-cup jumbo muffin pans with nonstick cooking spray.
  2. 2 of 4 Whisk together flour, cocoa, allspice, baking powder, baking soda and salt; set aside.
  3. 3 of 4 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 of 4 Bake at 350 degrees F for 25 minutes or until tops spring back when touched. Cool cakes for 10 minutes in pan on rack. Turn cakes onto rack; cool completely.

Make Ganache:

  1. 1 of 2 Bring cream to a boil in a small saucepan. Place chocolate in a medium-size bowl; pour hot cream over top. Stir until smooth.
  2. 2 of 2 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 1 hour or until set, and decorate, if desired. If using silver dragees, remove before eating.
Nutrition Information for Mini Chocolate Cakes
Servings Per Recipe: 12
Per Serving: 21 g sat. fat, 119 mg chol., 210 mg sodium, 4 g fiber, 61 g carb., 8 g pro., 563 kcal cal., 37 g Fat, total
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Printed from 07/19/2019