I wanted a rich, decadent chocolate cake covered with a smooth, silky chocolate ganache. So I made it! It’s almost too good to share… My solution? Mini chocolate cakes. No need to portion and cut. Snack away!
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Mini Chocolate Cakes
A mini, yummy dessert.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 Cakes
Calories 640 kcal
Ingredients
INGREDIENTS:
For the Cake:
- 8 ounces 2 sticks unsalted butter, plus more for pan
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup milk
- 1/2 cup sour cream 4 ounces
- 1 1/2 cups sugar
- 1/2 tsp espresso powder
- 4 large eggs
- 1 tsp pure vanilla extract
For the Glaze:
- 3 oz bittersweet chocolate chopped
- 1/2 cup heavy cream
- 2 tbs unsalted butter
Instructions
INSTRUCTIONS:
For the Cake:
- Preheat oven to 325. You can butter and flour your pan or brush with some vegetable oil.
- In a large bowl, whisk together flour, cocoa, espresso powder, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
- Softened butter and sugar go into a bowl.
- With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes.
- Add eggs, 1 at a time, beating well after each addition; add vanilla.
- Don't forget the vanilla!
- Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
- Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
- You will have giant and delicious muffin tops. That's fine! You needed the form to be filled so the shape would be perfect. Just cut the tops off an nibble away.
- Allow to cool completely on the rack.
For the Glaze:
- Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes.
- Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened.
- Spoon glaze over cakes.
Nutrition Facts
Mini Chocolate Cakes
Amount Per Serving (1 bundt)
Calories 640 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 24g 120%
Cholesterol 130mg 43%
Sodium 460mg 19%
Total Carbohydrates 49g 16%
Dietary Fiber 3g 12%
Sugars 34g
Protein 5g 10%
Vitamin A 4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
You can thank Martha Stewart for this recipe.
Hi Karen — I just updated the recipe to account for this mistake. You should have no problems now. Thanks, John.
This recipe doesn’t tell you how much espresso to use
1/2 tsp of espresso powder, thanks for pointing that out! Just made the correction.
SPEECHLESS!!! 😀 IN LOVE!!!
Perfection….
What do you call that kind of baking pan? Gotta search for one on amazon.
Jasmine,
I always use fat daddios 6-inch cake pans! I bet you could find them on amazon though!
John