Best 2 Mini Hot Chocolate Cakes Recipes
Indulge in a delightful culinary journey with our enticing Mini Hot Chocolate Cakes recipe collection. These bite-sized treats are a symphony of rich chocolate flavors, offering a taste of heaven in every bite. With three delectable variations to choose from, each cake offers a unique twist on the classic hot chocolate experience.
1. **Classic Mini Hot Chocolate Cakes:** Experience the timeless charm of our Classic Mini Hot Chocolate Cakes. These moist and fluffy cakes are infused with cocoa powder, delivering an intense chocolate flavor that is perfectly balanced with a hint of sweetness. Topped with a creamy chocolate ganache, these cakes are the epitome of indulgence.
2. **Salted Caramel Mini Hot Chocolate Cakes:** For those who crave a touch of salty-sweet decadence, our Salted Caramel Mini Hot Chocolate Cakes are a must-try. These cakes combine the richness of chocolate with the velvety smoothness of salted caramel sauce. The result is a tantalizing treat that will leave your taste buds dancing.
3. **Peppermint Mini Hot Chocolate Cakes:** Prepare to be enchanted by our Peppermint Mini Hot Chocolate Cakes. These festive cakes are infused with the refreshing flavors of peppermint, creating a delightful contrast to the warmth of the chocolate. Topped with a fluffy peppermint whipped cream, these cakes are perfect for spreading holiday cheer.
No matter your preference, our Mini Hot Chocolate Cakes are sure to satisfy your sweet cravings. Whether you're a chocolate purist or enjoy a touch of extra flavor, these recipes have something for everyone. So preheat your oven and let's embark on a baking adventure that will leave you and your loved ones utterly smitten.
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.
MINI HOT CHOCOLATE CAKES
Love chocolate? You'll find a hot, flowing chocolate center that oozes decadence when you fork into these gems.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
- Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
- Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.
Nutrition Facts : Calories 485, Carbohydrate 53 g, Cholesterol 160 mg, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 160 mg
Tips:
- Use good quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing can make the cakes tough.
- Bake the cakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Serve the cakes warm with your favorite toppings, such as whipped cream, ice cream, or chocolate sauce.
Conclusion:
These mini hot chocolate cakes are the perfect treat for any occasion. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these cakes a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
