MINI CHOCOLATE CAKES

By SAEGERMA

Ingredients

• 2 CUPS FLOUR
• 2/3 CUPS COCOA
• 1 1/2 TEAS ALLSPICE
• 1 TEASP BAKING POWDER
• 3/4 TEASP BAKING SODA
• 1/4 TEASP SALT
• 1 1/2 STICKS SOFTENED BUTTER
• GANACHE
• 1 CUP HEAVY CREAM
• 8 OZ BITTERSWEET CHOCOLATE CHOPPED
• 1 1/2 CUPS LIGHT BROWN SUGAR
• 3 EGGS
• 2 TEASP VANILLA
• 1 CUP SOUR CREAM
• 4 OZ BITTERSWEET CHOCOLATE CHOPPED

Details

Servings 12

Preparation

Step 1

HEAT OVEN 350 COAT 2- SIX CUP JUMBO MUFFIN PANS WITH NONSTCK SPRAY WHISK TOGETHER FLOUR,COCOA,ALLSPICE,BAKING POWDER,BAKING SODA,AND SALT SET ASIDE BEAT BUTTER 2 MINUTES ADD SUGAR AND BEAT UNTIL FLUFFY ADD EGGS ONE AT A TIME BEATING WELL AFTER EACH BEAT IN VANILLA BEAT IN FLOUR MIXTURE IN 3 ADDITIONS ALTERNATING WITH SOUR CREM BEAT 2 MINUTES MORE FOLD IN CHOPPED CHOCOLATE FILL CUPS HALF FULL BAKE FOR 25 MIN UNTIL SPRING BACK WHEN TOUCHED COOL CVAKES FOR 10 MIN TURN CAKES ONTO RACK COOL COMPLETLY MAKE GANACHE BRING CREAM TO A BOIL IN SMALL SAUCEPAN PLACE CHOCOLATE IN A MEDIUM BOWL POUR HOT CREAM OVER TOP STIR UNTIL SMOOTH PLACE RACK OVER JELLY ROLL PAN POUR 2-3 TABLESPOONS GANACHE OVER EACH CAKE WITH FLAT SIDE DOWN REFRIGERATE 1 HOUR UNTIL SET