Makes: 12 servings
Prep: 25 mins
Bake: 25 mins at 350°F
[post_ads]Ingredients
Ganache:
Directions
Prep: 25 mins
Bake: 25 mins at 350°F
[post_ads]Ingredients
- 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
Ganache:
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
- Assorted holiday decorations
Directions
- 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.
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Make Ganache:
Nutrition Information for Mini Chocolate Cakes Servings Per Recipe: 12
Make Ganache:
- 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.
Nutrition Information for Mini Chocolate Cakes 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.
See Also
