Mini Chocolate Cakes

By carol gorman

Ingredients

• Ganache:
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 1/2 teaspoons allspice
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1-1/2 sticks) unsalted butter, softened
• 1 1/2 cups light-brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 4 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 8 ounces bittersweet chocolate, chopped
• Assorted holiday decorations

Details

Servings 12
Preparation time 25mins
Cooking time 25mins
Adapted from familycircle.com

Preparation

Step 1

Heat oven to 350 degrees F. Coat two 6-cup jumbo muffin pans with nonstick cooking spray.

Whisk together flour, cocoa, allspice, baking powder, baking soda and salt; set aside.

Beat butter 2 minutes. Add sugar; beat until fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Beat in flour mixture in three additions, alternating with sour cream. Beat 2 minutes more. Fold in chopped chocolate. Fill prepared muffin cups half-full.

Bake at 350 degrees F for 25 minutes or until tops spring back when touched. Cool cakes for 10 minutes in pan on rack. Turn cakes onto rack; cool completely.

Bring cream to a boil in a small saucepan. Place chocolate in a medium-size bowl; pour hot cream over top. Stir until smooth.

Place a rack over a jelly-roll pan. Place cakes, flat-side down, on rack. Pour 2 to 3 tablespoons ganache over each cake, smoothing with spatula. Refrigerate 1 hour or until set, and decorate, if desired. If using silver dragees, remove before eating.

Servings Per Recipe: 12 PER SERVING: 563 cal., 37 g total fat (21 g sat. fat), 119 mg chol., 210 mg sodium, 61 g carb. (4 g fiber), 8 g pro.