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!
A mini, yummy dessert.
- 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
- 3 oz bittersweet chocolate chopped
- 1/2 cup heavy cream
- 2 tbs unsalted butter
- 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.
- 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.
You can thank Martha Stewart for this recipe.