Mini Chocolate Cakes
Recipe from Family Circle

These yummy cakes are covered with a creamy chocolate ganache. Add a festive touch by topping with assorted holiday decorations.

Mini Chocolate Cakes

by 9  people

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Servings: 12
Prep Time: 25 mins
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  • 2   cups 
    all-purpose flour
  • 2/3  cup 
    cocoa powder
  • 1 1/2  teaspoons 
  • 1   teaspoon 
    baking powder
  • 3/4  teaspoon 
    baking soda
  • 1/4  teaspoon 
  • 3/4  cup 
    (1-1/2 sticks) unsalted butter, softened
  • 1 1/2  cups 
    light-brown sugar
  • 3   
  • 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
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.
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
Per Serving: cal. (kcal) 563, Fat, total (g) 37, chol. (mg) 119, sat. fat (g) 21, carb. (g) 61, fiber (g) 4, pro. (g) 8, sodium (mg) 210, Percent Daily Values are based on a 2,000 calorie diet
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