Tuesday, December 7, 2010

Chocolate Espresso Cakes

Chocolate Espresso Cakes {Sunset Dec. 2010}

Make these cute little cakes for your next Christmas party and you'll be glad you did!
I found these baking molds at Michael's Craft store.  They come in many different colors...

INGREDIENTS: {Makes 12 cakes}

  • 1 12/ cups sugar
  • 1 cup buttermilk
  • 1/2 cup brewed coffee, cooled
  • 3/4 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 cups flour
  • About 1/2 cup unsweetened cocoa powder
  • 1/4 cup espresso powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 6 oz. semisweet chocolate chunks or chips
  • 4 oz. bittersweet (or semisweet) chocolate, chopped
  • 1/2 cup whipping cream
1. Preheat oven to 350 degrees. In a bowl with a mixer, beat sugar, buttermilk, coffee, oil, eggs, salt, and vanilla on medium speed until well blended.
2. Whisk together flour, 1/2 cup cocoa powder, espresso powder, baking soda, and baking powder in a bowl to blend.  Gradually add to wet mixture; beat on medium speed until smooth, scraping down sides as necessary.  Stir in semisweet chocolate chunks.
3.  Set baking molds on a rimmed baking pan and fill each about two-thrids full.  Bake until a toothpick inserted in centers (avoiding chocolate chunks) comes out clean, about 27 minutes.  Cool cakes completely on a rack.
4.  Melt bittersweet chocolate with cream in a small saucepan over very low heat and stir with a rubber spatula until smooth and blended.  Remove from heat and let cool until thick but still spreadable, about 30-40 minutes.  Spread on cakes.  Dust cakes with cocoa.  Let frosting firm up completely before serving, at least 30 minutes.  

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