MINI CHOCOLATE-COCONUT CAKES
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h40m
Yield Makes 20
Number Of Ingredients 22
Steps:
- Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
- Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
- Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
- Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
- Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
- Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
- Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
- Frost cakes using a small offset spatula, then coat each with coconut.
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Muthu Anna
[email protected]Yum!
Nnaemeka Ebigbo
[email protected]These cakes were amazing! I made them for my friends and they all loved them. The chocolate and coconut flavors were perfect together, and the frosting was so rich and creamy. I will definitely be making these again soon.
Ryan Rodriguez
[email protected]These cakes were a bit dry, but the flavor was still good. I think I might have overcooked them a bit. I would definitely make these again, but I would be more careful with the cooking time next time.
Biniam Dessalegn
[email protected]These cakes were a bit too sweet for my taste, but they were still pretty good. The chocolate flavor was rich and decadent, and the frosting was light and fluffy. I would definitely make these again, but I would use less sugar next time.
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[email protected]These cakes were so easy to make and they turned out so delicious! I loved the combination of chocolate and coconut, and the frosting was the perfect finishing touch. I will definitely be making these again soon.
Mary-Jane Harvie
[email protected]I'm not a huge fan of coconut, but these cakes were still really good. The chocolate flavor was rich and decadent, and the frosting was light and fluffy. I would definitely make these again, even if I left out the coconut next time.
Anisia Swai
[email protected]These mini cakes are to die for! The chocolate and coconut flavors are so rich and decadent, and the frosting is the perfect finishing touch. I highly recommend this recipe.
Dawie Barnard
[email protected]These cakes were amazing! I made them for my family and they all loved them. The chocolate and coconut flavors were perfect together, and the frosting was so rich and creamy. I will definitely be making these again soon.
NAMPEBWA YVONNE
[email protected]I made these cakes for a party and they were a huge success! Everyone loved them. They were so moist and flavorful, and the frosting was perfect. I will definitely be making these again.
Nduduzo Xolani Khoza
[email protected]These mini chocolate coconut cakes were a hit! They were so easy to make and they turned out so moist and delicious. I loved the combination of chocolate and coconut, and the frosting was the perfect finishing touch. I will definitely be making these