MINI CHOCOLATE LOAF CAKES
This easy-to-make mini chocolate loaves get their richness from Dutch process cocoa and a touch of sour cream.
Provided by Food Network Kitchen
Time 1h30m
Yield 8 mini loaves
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pan.
- Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.
- Whisk the flour, granulated sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Whisk the sour cream, vanilla and eggs until blended in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.
- Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the loaves in the pan on a wire rack for 10 minutes and then remove from the pan and cool completely on a rack. Dust the tops of the loaves with confectioners? sugar.
MINI FUDGEY CHOCOLATE CAKES
Provided by Dave Lieberman
Categories Cake Chocolate Dessert Bake Kid-Friendly Oscars Back to School Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 cakes
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Melt the chocolate and butter together in a small saucepan.
- Whisk the egg, sugar, and salt together until yellow and light. Fold in the melted chocolate batter. Mix in the flour until fully incorporated.
- Lightly butter the cupcake tins. Pour the batter into the tins and bake for about about 12 minutes, just until the tops crack.
- Remove the cakes from the oven. Using oven mitts, place aluminum foil on the top of the cupcake tins and seal on all sides. Turn over onto a flat surface and bang the bottom of the cupcake tins. Remove the cupcake tins to leave the cakes upside down on the aluminum foil. Carefully turn right side up and place on the plate. Serve immediately.
MINI CHOCOLATE CAKE
This mini chocolate cake for two is perfect for celebrating anniversaries, date night or just because: chocolate. The cake has a crumb that is one notch closer to pound cake than boxed cake mix, which I love. The ganache on top is my obsession. I almost never remember to put butter on the counter to soften for cake frosting, and a 2-minute chocolate ganache solves that problem. The pomegranate seeds are just, well, pretty. And crunchy. And tart. And very welcome.
Provided by Christina Lane
Categories dessert
Time 50m
Yield One 6-inch cake (2 servings)
Number Of Ingredients 13
Steps:
- Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
- For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
- Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
- Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
- Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
- For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
- Pour the ganache over the cake, and garnish with the pomegranate arils.
CHOCOLATE MINI CAKES
These aren't your average chocolate cakes! Decorated with bright hues of pretty frosting, these mini desserts will wow everyone at your next party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray 6 (10-ounce) straight sided ramekins with cooking spray. Place ramekins on 15x10x1-inch baking sheet; set aside. Make cake mix as directed on box, using water, oil and eggs. Pour about 3/4 cup batter into each ramekin.
- Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from ramekins to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat butter with an electric mixer on low speed until creamy. Beat in powdered sugar, 1 cup at a time, until smooth. Add vanilla and milk, 1 to 2 tablespoon at a time, until frosting is piping consistency, adding milk as necessary. Beat in food color.
- Using serrated knife, cut rounded tops off each cake to make a level surface. Place, cut sides down, on serving platter. Cut each cake in half horizontally to make 2 layers per cake. Spread 3 tablespoons frosting on the bottom half of each cake. Place remaining cake halves, bottom sides up, over frosting
- Use pastry bag fitted with a large 2D star tip to pipe remaining frosting around and up sides and on tops of cakes to resemble frills. Top with edible pearls.
Nutrition Facts : Calories 930, Carbohydrate 150 g, Cholesterol 110 mg, Fat 7, Fiber 0 g, Protein 3 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 118 g, TransFat 1 g
SUPER EASY FUDGY MINI CHOCOLATE CAKES
Baking has never been easier than this! These little cakes are meant to be served warm. You can put the batter into little cupcake tins earlier in the day and then refrigerate until you are ready to bake them and just pop them in the oven just before you finish you dinner, so you can end the meal with a decadent chocolate dessert. Make sure that the butter, egg and chocolate are at room temperature before you start. Drizzle chocolate or caramel glaze over, whipped cream or anything you desire! You can cut the complete recipe in half for 4 mini cakes.
Provided by Kittencalrecipezazz
Categories Dessert
Time 22m
Yield 8 mini cakes
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees.
- In the microwave or a small saucepan, melt the chocolate with butter, stirring until smooth.
- In a bowl, whisk together egg, sugar and salt until yellow and light.
- Whisk in the melted chocolate batter to combine.
- Add in the flour until thoroughly combined.
- Grease or butter 8 cupcake tins.
- Evenly divide the batter between each tin.
- At this point you can refrigerate and bake later.
- Bake for about 12 minutes, just until the tops crack.
- Remove the cakes from the oven.
- With a tea towel or oven mitts, place foil on top of the cupcake tins and seal on all sides.
- Turn over onto a flat surface and bang the bottom of the cupcake tins.
- Remove the cupcake tins to leave the cakes upside-down on the foil.
- Carefully turn right-side up and place on a plate.
- Serve immediately.
Nutrition Facts : Calories 336.7, Fat 21.9, SaturatedFat 12.9, Cholesterol 109.8, Sodium 130.5, Carbohydrate 36.2, Fiber 1.7, Sugar 32.3, Protein 3.9
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