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“This recipe came from the Nov 2008 issue of Family Circle, I haven't tried it yet, so I'm keeping it here until I can. It is made in jumbo muffin tins, and is covered with a dreamy looking ganache. It would be a fun alternative to a birthday cake!”
READY IN:
50mins
YIELD:
12 mini cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350. Coat two 6 cup jumbo muffin pans with nonstick cooking spray.
  2. Whisk together flour, cocoa, allspice, baking powder, baking soda and salt. Set aside.
  3. Beat butter 2 minutes. Add sugar; beat until fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Beat in flour mixture in three additions, alternating with sour cream. Beat 2 minutes more. Fold in chopped chocolate. Fill prepared muffin cups half full.
  4. Bake at 350 for 25 minutes or until top springs back when touched. Cool cakes for 10 minutes on rack. Turn cakes onto rack; cool completely.
  5. Make ganache: Bring cream to a boil in a small saucepan. Place chocolate in a medium sized bowl; pour hot cream over top. Stir until smooth.
  6. Place a rack over a jelly roll pan. Place cakes, flat-side down, on rack. Pour 2 to 3 tablespoons ganache over each cake, smoothing with spatula. Refrigerate one hour or until set, and decorate if desired.

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