Monday, April 8, 2013

Chocolate Ganache Mini Cakes

My hubby was craving cake the other day. 

So I decided to try my new mini cake pan out. 
It's a wilton cake pan that has 12 square mini slots.
and what came to mind, chocolate of course with more chocolate. mmmmm


For the cake:
  • 1/2 cup cocoa powder, sifted, plus more for dusting pan
  • 3 3/4 oz. semisweet chocolate, finely chopped
  • 1/2 cup boiling water
  • 1 1/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 10 Tbsp. (1 1/4 sticks) unsalted butter
  • 1 1/4 cups firmly packed light brown sugar
  • 3 eggs, lightly beaten
  • 2 tsp. vanilla extract
  • 3/4 cups sour cream
  • 3/4 cups semisweet chocolate chips
For the ganache:
  • 3 oz. semisweet chocolate, finely chopped
  • 1 Tbsp. unsalted butter
  • 1/4 cup heavy cream
Have all the ingredients at room temperature.
Preheat an oven to 325 degrees F. Grease your pan; tap out the excess.
To make the cake, in a bowl, combine the 1/2 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.
Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.
Pour the batter into the prepared pan, about 3/4 full.
Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 25 to 30 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 15 minutes.

Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.
Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. 
Add sprinkles, candies or leave plain.
Let the cake stand until the ganache is set, at least 15 minutes.

Serves 12

Recipe tweaked from one found on: (her recipe was for a huge bundt cake and the recipe was double this one.)

Happy Baking!!

Market Yourself Monday
Monday Funday
the Weekend Creative Linky Party
Handmade Tuesdays
Get Your Craft On
the Pinterest Challenge
Strut Your Stuff

No comments:

Post a Comment