Mini Chocolate Cakes

Mini Chocolate Cakes

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 a nibble away.
• Allow cooling 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 for 2 minutes.
• Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened.
• Spoon glaze over cakes.

source : https://preppykitchen.com/mini-chocolate-cakes/

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