Mini Chocolate Cakes with Silky Dark Chocolate Sauce & Whipped Cream
Dark chocolate 4-inch cakes with
Equipment
- 12 4-inch springform pans *can also use well greased 4-inch ramekins
Ingredients
Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder the better quality, the better the flavor
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups cold water can use 1/4 cup strong coffee and 1 3/4 cup water to boost the chocolate flavor!
- 1 cup canola oil
- 2 tsp. vanilla extract
- 1/2 tsp. cider vinegar
- 1 cup bittersweet chocolate chips
Silky Dark Chocolate Sauce
- 10 oz. dark chocolate chips
- 2 tbsp. light agave syrup
- 1/4 cup water
- 2 tsp. vanilla extract
Whipped Cream & Garnishes
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1/2 cup dark chocolate shavings
- 12 whole raspberries
- 12 small mint sprigs
Instructions
- Grease, spray, or line with parchment paper, 12 four-inch cake pans or 4-inch ramekins.
- Preheat oven to 350 degrees.
- Place all dries for cake in a large mixing bowl and blend well with a wire whisk. In a large measuring cup, mix oil, water and vanilla and add to dries, mixing thoroughly with a whisk or wooden spoon.
- Divide batter evenly among the cake pans.
- Bake for about 20-25 minutes, or until the cake tester comes out clean. Cool completely and remove from the pan. Remove cakes from oven and cool completely on a cake rack. When cool, remove cakes from cake pans or ramekins and set aside.
Silky Dark Chocolate Sauce
- Melt chocolate chips along with agave and water in a saucepan until melted and smooth. Bring just to a boil and whisk in vanilla. Remove from heat. Adjust for thickness by adding more water or more chocolate chips.
Assemble Cakes
- Spread cooled, but still spreadable chocolate sauce over the top of each cake, allowing some to drip down the sides.
- Using a pastry bag with a large #824 open star tip, make giant swirls of the whipped cream on top of the chocolate sauce. Garnish with chocolate curls, mint springs and raspberries.