Little Chocolate Cake Recipes

LITTLE CHOCOLATE CAKES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a medium microwave-safe bowl, combine chocolate chips, unsweetened chocolate and butter. Microwave on High for 2 minutes, stirring every 30 seconds, until chocolate is shiny and almost melted. Stir until smooth. Whisk in brandy and salt. Set aside to cool slightly.
• In a large bowl, using electric mixer, beat eggs and egg yolks with sugar for 2 to 3 minutes or until thickened, pale and the consistency of soft whipped cream. Fold in half of the chocolate mixture until blended. Fold in remaining chocolate mixture.
• In a small bowl, combine flour and cocoa powder. Sift over top of batter and gently fold in until incorporated.
• Divide batter among prepared ramekins and place on baking sheet. Bake in preheated oven for 15 minutes or until tops of cakes are puffed and just starting to crack. Remove from pan and let cool on rack for 3 minutes. Gently run a sharp paring knife around edge of cakes and invert onto serving plates. Serve immediately.

LITTLE CHOCOLATE CAKE

Steps:

• In a bowl, combine chocolate and water; stir until blended. Cool. Add the sugar, shortening, egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to the chocolate mixture alternately with buttermilk. Pour into a greased 8-in. square baking dish. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, combine the first six ingredients in a saucepan; bring to a boil. Boil for 1-1/2 minutes; remove from the heat. Set pan into a large pan of ice water. Beat for 1 minute. Add butter and vanilla. Beat 10 minutes longer or until frosting achieves spreading consistency. Frost cake.

EASY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
• In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
• Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

LITTLE WARM CHOCOLATE CARAMEL CAKES

Steps:

• Preheat oven to 400*F.
• Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin. Now put 1 tbls. of the chocolate syrup on top of the caramel sauce and transfer to the freezer for 1 hour.
• Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
• Fill each ramekin with 1/3 cup of batter.
• Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes. Enjoy!

MINI CHOCOLATE CAKE

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
• For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
• Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
• Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
• Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
• For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
• Pour the ganache over the cake, and garnish with the pomegranate arils.

LITTLE CHOCOLATE CHERRY CAKES

Steps:

• Preheat oven to 350°F. and generously butter six 1/2-cup muffin tins.
• In a small saucepan simmer cherries in liqueur, stirring, until all liquid is evaporated and let cool.
• In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat and whisk in granulated sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each addition. Add flour and salt, stirring until just combined, and fold in cherries.
• Divide batter among muffin tins and bake in middle of oven about 20 minutes, or until a tester comes out with crumbs adhering to it. Turn cakes out onto a rack and cool. Cakes keep at room temperature in an airtight container 4 days.
• Cut out a 1 1/4-inch paper heart and center on a cake. Sift confectioners' sugar over cake and carefully remove heart. Sift sugar over remaining cakes in same manner.

LITTLE CHOCOLATE POUND CAKE FOR TWO

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like.
• When doubled it works nicely with either a 6 cup Bundt pan, 5 inch spring form pan, 4 mini Bundt pans or 7x4x3 loaf pan.
• Whisk together all of the flour, cocoa powder and sugar in small mixing bowl.
• In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla extract; gently whisk to combine.
• Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
• Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Do not over mix or you'll ruin the texture. Pour into prepared pan or pans.
• Bake until well browned and toothpick inserted in center comes out clean, about 25 to 30 minutes for the petit loaf pan. When recipe is doubled, bake 40 minutes in the small loaf pan.
• Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center. Cool in pan 10 minutes on rack. Remove from pan and cool completely.

CHOCOLATE LITTLE LAYER CAKE

Steps:

• Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
• In a mixer, cream together butter, sugar and shortening until fluffy, about 3 minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
• Sift flour, then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium. Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.
• Spread 3/4 cup batter in each pan. Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers.
• When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.
• Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about 4 tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked.
• When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.