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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