Mini Chocolate Cake Food

MINI CHOCOLATE CAKE - EASY SMALL CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350°F.
• Spray a 6-inch cake pan with baking spray (the kind with flour) and line with parchment paper. Set aside.
• In a large bowl, whisk together egg, vanilla, and sugar until well combined and thickened.
• Whisk in oil, followed by buttermilk, whisking until smooth after each addition until smooth.
• Sift in flour, cocoa, baking powder, espresso powder, baking powder, baking soda, and salt. Stir into batter until just combined.
• Stir hot water into batter.
• Pour into prepared cake pan. Drop cake in pan from 3 inches onto counter
• Bake for 25-30 minutes or until a toothpick entered into the cake comes out clean.

MINI CHOCOLATE CAKE

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.

MINI CHOCOLATE CAKE CENTERPIECES

Steps:

• Preheat the oven to 350 degrees F.
• Spray 5 (4 by 2-inch) high cake pans with nonstick cooking spray. In a large mixing bowl, combine the cake mix, eggs, oil, and chocolate milk. Beat on medium speed for 2 minutes, scraping down the bowl to be sure the batter is well incorporated. Fill each pan two-thirds of the way to the top. Bake in the oven for 12 to 15 minutes, rotating the pans halfway through baking. A toothpick inserted in the center should come out clean when done. Remove from the oven. When the pans are cool enough to handle, unmold the cakes and cool completely, right side up on a wire cooling rack.
• In a large bowl, mix together the milk chocolate frosting with cocoa powder.
• To decorate: Using a serrated knife, level the tops of each cake (crumble the extra cake for cake crumbs to decorate). Adhere each cake to a 4-inch cardboard cake board using a dab of frosting. Ice the top and sides of the cake using an offset spatula. Using a different ingredient for each, cover the sides of each cake by holding over a bowl and using hands to gently press the nuts, coconut, etc. into the sides of each cake. Place each onto small silver cake pedestals of varying heights. Top each with 2 or 3 chocolates and truffles.

MINI CHOCOLATE LOAF CAKES

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 CHOCOLATE LAVA CAKES

Steps:

• Preheat oven to 350.
• In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
• Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
• Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
• Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.