Mini Chocolate Cakes

These yummy cakes are covered with a creamy chocolate ganache. Add a festive touch by topping with assorted holiday decorations.

Mini Chocolate Cakes
Servings: 12 Prep 25 mins Bake 350°F 25 mins


  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 1/2 teaspoons allspice
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 1 1/2 cups light-brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 4 ounces bittersweet chocolate, chopped
  • Ganache:
  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate, chopped
  • Assorted holiday decorations

Make It

1. Heat oven to 350 degrees F. 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 degrees F for 25 minutes or until tops spring back when touched. Cool cakes for 10 minutes in pan on rack. Turn cakes onto rack; cool completely.

Make Ganache:

5. Bring cream to a boil in a small saucepan. Place chocolate in a medium-size 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 1 hour or until set, and decorate, if desired. If using silver dragees, remove before eating.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 563, Fat, total (g): 37, chol. (mg): 119, sat. fat (g): 21, carb. (g): 61, fiber (g): 4, pro. (g): 8, sodium (mg): 210, Percent Daily Values are based on a 2,000 calorie diet.