Java Mini Cakes Recipes

JAVA MINI CAKES

Steps:

• Prepare cake batter as directed on pkg., substituting equal amount of coffee for the water. Spoon evenly into 24 paper-lined medium muffin cups, filling each cup 1/2 full. Bake as directed on pkg. for cupcakes. Cool.
• Pour 1/2 cup of the remaining coffee and the cold milk into medium bowl. (Discard any remaining coffee.) Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping; spread evenly onto cakes.
• Refrigerate at least 1 hour. Decorate as desired. Store leftover cakes in refrigerator.

BRITISH JAFFA CAKES

Steps:

• Gather the ingredients. Preheat the oven to 350 F/180 C.
• Grease a shallow muffin tin with the butter and set it aside.
• Break up the tablet of jelly cubes and place into a heatproof bowl or jug. Cover with the boiling water and stir well until the jelly dissolves.
• Stir in the marmalade and set aside to cool slightly.
• While the jelly is cooling, line a 10- by 10-inch tray or Pyrex square bowl with plastic wrap. Pour in the jelly mixture and place in the refrigerator to set, which will take about 45 minutes.
• Place the egg and sugar into a bowl and, using an electric hand mixer, beat until light, creamy, and pale in color.
• Sift the self-rising flour into the bowl. Using a metal tablespoon, fold the sifted flour into the egg mixture.
• Drop a generous tablespoon of batter into each cup of the muffin tin. Tap the tin gently on the worktop before placing it in the center of the preheated oven.
• Bake until golden and slightly firm (the sponge should spring back when pressed lightly), 8 to 10 minutes.
• Remove from the oven and leave to cool in the tin for 10 minutes before removing the biscuits and placing them on a cooling rack.
• While the sponge is cooking, melt the chocolate . Put a heatproof bowl over a pan of barely simmering water. Add the chocolate and leave it to melt. If you must stir, use a wooden spoon, never a metal one.
• Remove the chocolate from the heat as soon as it's melted and leave to cool. As the chocolate cools it will thicken and eventually harden so it may need to be heated slightly before covering the cakes.
• Take the tray of jelly from the fridge. Lift out the plastic wrap with the jelly and place onto a worktop. Using a pastry cutter, cut discs of the orange jelly slightly smaller than the cakes. Place in the fridge until ready to use.
• Once the cakes are completely cool, lay a disc of jelly onto the domed uppermost surface.
• Once the chocolate is cool, spoon some over the surface of each cookie. The chocolate will run off of the sides a little but do not worry; that is the homemade look you want.
• Place each biscuit on the cooling rack as you complete them.
• Serve and enjoy.

MINI CHOCOLATE LAVA CAKES

Steps:

• Preheat oven to 350.
• In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
• Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
• Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
• Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.

CHOCOLATE JAVA CAKE

Steps:

• Preheat oven to 350°F.
• Grease two 8 inch cake pans and dust with flour.
• In the top of a double boiler, over hot, not boiling, water, melt the chocolate with the coffee and brown sugar, cool and add liqueur.
• With an electric mixer, combine the butter and granulated sugar, beating until light. Beat in eggs, then the chocolate mixture. Add dry ingredients to batter gradually, alternating with milk, until batter is smooth.
• Pour batter into cake pans and bake on middle rack for 15-20 minutes, until a toothpick comes out clean.
• Remove from oven and cool before removing from pans.
• Spread your favorite chocolate icing and perhaps garnish with chocolate covered coffee beans.