Bittersweet Chocolate Cakes

Bittersweet Chocolate Cakes
Servings: 36 Yield: 36 cakes Prep 30 mins Bake 350°F 15 mins


  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) butter, at room temperature
  • 1 1/2 cups packed light-brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups sour cream
  • 5 ounces bittersweet chocolate, chopped
  • 1 cup almonds, chopped
Ganache Frosting
  • 2 1/4 cups heavy cream
  • 1 pound 2 ounces bittersweet chocolate, chopped
  • Sliced almonds, for garnish (optional)

Make It


1. Heat oven to 350 degrees F. With nonstick spray, coat standard-size muffin pan, 2-1/2 x 1-inch cups.

2. Whisk flour, cocoa powder, cinnamon, baking powder, baking soda, salt and nutmeg in large bowl.

3. In large bowl, beat butter on medium until smooth, 1 minute. Gradually beat in sugar; then beat on medium-high 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low, beat in flour mixture alternately with sour cream in 3 additions, beginning and ending with flour; beat 2 minutes. Fold in chocolate and nuts. Fill muffin cups half-full.

4. Bake in 350 degrees F oven 15 minutes or until tops spring back when touched. Cool cakes in pan on rack 10 minutes. Turn cakes out onto rack; cool. Repeat with rest of batter.


5. Bring cream to boiling in small saucepan. Place chocolate in small bowl. Pour hot heavy cream over chocolate; stir until smooth.

6. Place wire racks over jelly-roll pan. Place cakes, large, flat-side down, on racks. Pour about 2 tablespoons ganache evenly over each cake to cover completely; smooth ganache with small spatula.

7. Garnish each cake with 2 or 3 almonds if desired. Refrigerate for 1 hour or until ganache is firm.

Nutrition Facts

Servings Per Recipe: 36; Amount Per Serving: cal. (kcal): 310, Fat, total (g): 21, chol. (mg): 57, sat. fat (g): 12, carb. (g): 27, fiber (g): 3, pro. (g): 4, sodium (mg): 100, Percent Daily Values are based on a 2,000 calorie diet.