Mini Chocolate Cakes

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 1/2 teaspoons allspice
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup 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

Recipe

• 1 heat oven to 350. coat two 6 cup jumbo muffin pans with nonstick cooking spray.
• 2 whisk together flour, cocoa, allspice, baking powder, baking soda and salt. set aside.
• 3 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.
• 4 bake at 350 for 25 minutes or until top springs back when touched. cool cakes for 10 minutes on rack. turn cakes onto rack; cool completely.
• 5 make ganache: bring cream to a boil in a small saucepan. place chocolate in a medium sized bowl; pour hot cream over top. stir until smooth.
• 6 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 one hour or until set, and decorate if desired.