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Mini Melt-in-Your Mouth Chocolate Cakes

November 17, 2015

Kevin loves pot-luck dinners at church which is a perfect time to try a new dessert to showcase so he decided to make these chocolate mini cakes.Since it was a Thanksgiving dinner celebration, we added the “Give Thanks” toothpicks and voila, we had a hit!  With Thanksgiving just around the corner, why not make a batch of these for your family and friends. Without a doubt, they will be giving thanks for such a delicious dessert as they bite into these cakes that will literally melt-in-their mouths!  Too, what a great time to have everyone reflect on what they are thankful for.  Kevin is thankful for his personal relationship with Christ, his family, his doctors, his Sunday School class, his talent for cooking, and all the people who support him in his cooking endeavor including his Facebook followers and his Kickstarter Backers.  Kevin’s version of “Monogrammed Mini Chocolate Cakes”from Favorite Brand Name 3 Books in 1 Appetizers, Party Food and Entertaining is brought to you by his Kickstarter backers.

Ingredients for Cake:

1/2 c. (1 stick) butter or margarine

1/2 c. water

3 Tbsp. Hershey’s Cocoa

1 c. all-purpose flour

1 c. sugar

1/2 tsp. baking soda

1/4 tsp. salt

1 egg

1/3 c. sour cream

Ingredients for Glaze:

1/2 c. water

1/4 c. (1/2 stick) butter

1/2 c. Hershey’s Cocoa

3 c. powdered sugar

2 tsp. vanilla extract

Directions for Cake:

Heat oven to 350 degree F.  Line bottom of 13x9x2 inch baking pan with parchment paper.  Combine butter, water, and cocoa in a small saucepan.  Cook over medium heat, stirring constantly, until mixture boils; remove from heat.  Stir together flour, sugar, baking soda and salt in medium bowl.  Stir in hot cocoa mixture.  Add egg and sour cream; beat on medium speed of mixer until well blinded.  Pour batter into prepared pan.  Bake 20 to 22 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan to wire rack; carefully remove parchment paper.  Cool completely.  Freeze for several hours or up to several days.  Take out of freezer and while frozen, cut cake into small squares, each about 1 1/2 x 1 1/2 inches.  Place on wire cooling rack.  Prepare Cocoa Glaze and spoon over top of each piece of cake, allowing glaze to run down sides.  Allow glaze to set.  Decorate as desired.

Directions for Glaze:

Bring water and butter to a boil in a small saucepan.  Stir in Hershey’s Cocoa.  Remove from heat; cool slightly.  Gradually add 3 cups powdered sugar, stirring with whisk until smooth.  Stir in 2 tsp. vanilla extract.

 

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