Mini Chocolate Cakes2015-06-24
- Skill Level: Cooking Beast
- Yield : 12 mini bundt cakes or 6 individual bundt cakes
- Servings : 6-8
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 30m
Browsing through the Sur la Table cookbook, I saw these cute little chocolate cakes! I improvised, as usual. The cake is actually more of a pound cake, so it’s denser in texture. I also used a ganache recipe from the same cookbook (equal parts of heavy cream and semi-sweet dark chocolate), but used it as a glaze over the cakes instead of a topping, and substituted the fancy sugar nests for chocolate dipped strawberries. I’d say this recipe was a definite success!
- 1 1/2 sticks softened butter
- 1 1/4 cups sugar
- 1 tsp water
- 2 tsp instant espresso powder
- 3 large eggs, at room temp
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (preferably Dutch-processed)
- 1/4 tsp baking powder
- pinch of salt
- 1/2 cup buttermilk, at room temperature
- roughly 2 cups of dark chocolate ganache
- almond and chocolate-covered strawberries to decorate
Preheat oven to 350 degrees F and grease the pans. I used a mini bundt cake pan with 12 molds.
Cream the butter and sugar in an electric mixer until it is light in color and completely incorporated.
In a small container, stir the water and espresso powder until smooth, and add to the mixing bowl.
Add the eggs one at a time into the mixing bowl, mixing after each addition.
Sift the dry ingredients into a separate bowl. Alternatively add the buttermilk and dry ingredients on the low setting of the mixer.
Pour into cake mold(s) and let cool. 8 1/2 x 4 1/2 inch loaf pan : 45-55 minutes Six individual molds: 16-19 minutes 12 mini molds: 13-15 minutes
Make the ganache while the cakes are cooling, and wait until the ganache has cooled to about 85 degrees F to decorate. With the ganache in a bowl, put a wire rack over the bowl and place the cooled cakes on the rack. Completely cover the cakes in chocolate ganache. Finish off with the chocolate strawberries for a fancy finish 🙂 Enjoy!!