I love just about anything with chocolate in it, I woke up like this, a chocolate lover. So of course, I have an awesome chocolate cake recipe in my arsenal. The holidays are here and that means entertaining. For many of us, this will be one of the six times per year when we will eat in a large group, be it friends, family, or coworkers. I personally still like to maintain some sense of individuality with some kind of single serve dessert. Yes, you get a cake, you get a cake, and yes, you too get a cake.
Individual desserts make for a nice presentation and you do not have to worry about cutting skills. You can find great cake molds on Amazon, at your local party store, plus retailers like Marshalls and Burlington Coat Factory. When using a cake mold, be generous with the non-stick spray. You want those cakes to leave the pan of their own freewill. Be sure to try my Oh La La Mini Cakes and let me know what you think!
3/4 cup sugar
1 large egg
3/4 cup sour cream
1 stick of butter
1 teaspoon vanilla extract
1 cup flour
3 1/2 tablespoons of cocoa
1 teaspoon coffee granules
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup shredded coconut
1. cup chocolate chips
Beat room temperature butter with egg, sugar, sour cream, and vanilla until mixed well. Slowly add flour and cocoa to mixture, when fully blended, combine coffee, baking soda, baking powder. Add your final two ingredients of coconut and chocolate chips and pour batter into a greased mini cake mold pan. My mold made 8 mini cakes. Bake at 350 degrees for 24 minutes.
I made a chocolate cream cheese frosting that includes an 8 ounce package of cream cheese left at room temperature, 1/2 cup of butter, 1 teaspoon of vanilla extract, 1/8 teaspoon of cinnamon, 12 ounces of powdered sugar, 1/4 cup of butter milk, plus 1/4 cup of unsweetened cocoa thoroughly mixed in a mixer until smooth.
After cakes have cooled on a baking rack, lightly ice with frosting, and add sprinkles for a pop of color.
Enjoy by Michele 