OK, I’ll say it: Christmas time can be annoying. Don’t get me wrong, I love Christmas and all the wonderful things that go along with it, I just think sometimes we really miss the whole point by getting all wrapped up in gift buying and just being way too busy. I just wish it were simpler, that’s all.
But I don’t want to whine about all that, I just want to say I’m glad it’s time to just take a break from all the running around and get back to other things I love – like chocolate cake! I seriously feel better about almost anything when I bake, especially when I bake something chocolate. Maybe chocolate reminds me that the simplest things in life are the sweetest.
So here’s a simple post for a simple chocolate cake recipe from Ina Garten. I found it on Food and Wine. For the frosting, I used a chocolate swiss meringue that is very smooth and silky. It’s worth the little extra time it takes!
I hope your Christmas was wonderful, and hope you have a lovely, warm and blessed new year!
Mini Chocolate Cakes
Ingredients
- 1 3/4 cups all-purpose flour plus more for dusting
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Frosting
- 5 large egg whites
- 1 cup plus 2 tablespoons sugar
- Pinch of salt
- 1 pound 4 sticks unsalted butter, cut into tablespoons, room temperature
- 1 teaspoon pure vanilla extract
- 8 oz quality dark chocolate melted and cooled to room temperature
Instructions
- Heat oven to 350°. Butter mini cake pans, or two 8-inch round cake pans and line with parchment paper; butter the paper. Dust pans with flour.
- In bowl of an electric mixer fitted with a paddle, mix flour, sugar, cocoa powder, baking soda, baking powder and salt at low speed. In medium bowl, whisk buttermilk with oil, eggs and vanilla. Slowly beat mixture into dry ingredients until just incorporated, then slowly pour in the hot coffee until fully incorporated.
- Pour batter into prepared pans. Bake for 25 minutes (35 if using larger pans), or until a toothpick inserted in the center of each cake comes out clean. Let cakes cool in the pans for 30 minutes, then invert cakes onto a rack to cool completely. Peel off the parchment paper.
- For Chocolate Buttercream Meringue frosting:
- Tip: Before starting the frosting, thoroughly wash stand mixing bowl and attachments with hot soapy water, dry, and wipe down with white vinegar.This helps in making sure the meringue sets up nicely.
- Melt chocolate and set aside to cool. I just heat in microwave, 30 seconds at a time, stirring in between until melted.
- Combine egg whites, sugar, and salt in heatproof bowl of a standing mixer set over a pan of simmering water. Whisk continuously by hand until mixture is hot to the touch and sugar has dissolved (about four minutes). The mixture should feel completely smooth when rubbed between your fingertips.
- Return bowl to mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. After about 10 minutes, and mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), it's time to add the butter.
- With mixer on medium-low speed, add butter, and continue mixing. Do not worry if mixture begins to look curdled, just keep beating and it will soon come back to a smooth and glossy frosting (really!), Add vanilla and melted chocolate. Beat until smooth.
- Fill pastry bag with frosting and use star tip to pipe frosting on mini cakes.
- Enjoy!
- Makes about 24 mini cakes or one, double layer cake.
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