Chistmas mini chocolate cakes Needed: 220 gr granulated sugar 100 gr plus 2 tablespoons self rising flour 30 gr plus 2 tablespoons unsweetened cocoa powder, sifted 3/4 teaspoon baking soda 1/2 teaspoon salt 1 large egg, room temperature 120 ml sour cream, room temperature 60 ml canola oil 1 tablespoon vanilla extract 120 ml boiling water Chocolate Buttercream: 250 gr unsalted butter, room temperature 125 gr icing sugar, sifted 1 teaspoon vanilla extract 1 tablespoon heavy cream 50 gr unsweetened cocoa powder, sifted Chocolate Ganache 250 gr dark chocolate, cut into small chunks 250 gr double cream 1 teaspoon honey Finish: 100 gr dark chocolate flakes 1 tablespoon gold crystal sugar sprinkles How: Preheat oven to 180°C. Grease and line a square baking pan. In a large bowl, mix together sugar, flour, cocoa powder, baking soda and salt. Add the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined. Pour in the boiling water, and slowly mix until smooth and liquidy. Pour batter in the prepared pan, and bake for 15 to 18 minutes. Transfer pan to a wire rack and let cake cool in pan for 15 minutes. Then invert it and let cool completely. To prepare buttercream, beat butter for a few minutes in a standing mixer on medium speed. Add icing sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Use a round cookie cutter to cut 12 cake circles. Sandwich three cake circles with buttercream for one mini cake. Place four frosted mini cakes in the fridge to chill. To prepare ganache, place the chocolate, heavy cream and honey in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove cakes from the fridge, and place them on a wire rack over a baking sheet. Pour ganache over the top and sides of the cakes. Press chocolate flakes around the sides of the cakes. Sprinkle gold crystal sugar on top as garnish.
Posted on: Thu, 04 Dec 2014 15:03:42 +0000