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Choca-Chino Cakes with Ganache recipe

Choca-Chino Cakes with Ganache.

Coffee lovers take note. These smooth coffeeflavored inverted mini-cakes are topped with a decadent chocolatecoffee liqueur ganache making them the perfect after dinner treat.

Recipe: Choca-Chino Cakeswith Ganache

4 ounces NESTL ® TOLL HOUSE® CHOCOLATIER 53% CacaoDark Chocolate Baking Bar, broken into small pieces
1 tablespoon instant espresso coffee or instant coffee granules
1 tablespoon hot water
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/3 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup buttermilk
4 ounces NESTL ® TOLL HOUSE® CHOCOLATIER 53% CacaoDark Chocolate Baking Bar, broken into small pieces
1/2 cup heavy whipping cream
2 tablespoons plus 1/4 cup coffee-flavored liqueur (optional)

  • For Cupcakes: Preheat oven to 350°F(175°C). Grease 6 jumbo muffin cups*.
  • Microwave chocolate in small, uncovered,microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.If pieces retain some of their original shape, microwave at additional10- to 15-second intervals, stirring just until melted. Coolto room temperature.
  • Dissolve instant coffee in hot water insmall bowl. Combine flour, baking soda and salt in small bowl.Beat brown sugar, oil and eggs in large mixer bowl for 2 minutes.Beat in melted chocolate and vanilla extract. Beat flour mixtureinto creamed mixture alternately with buttermilk. Beat in coffeemixture. Spoon into prepared muffin cups, filling 2/3 full.
  • Bake for 18 to 23 minutes or until woodenpick inserted in centers comes out clean. Remove to wire rackand cool for 10 minutes. Remove from pan and cool completely.
  • For Ganache: Place chocolate in smallbowl.
  • Microwave cream in small, uncovered, microwave-safebowl on HIGH (100%) power until boiling. Pour over chocolateand stir until smooth. Stir in liqueur until smooth. Cool for10 minutes; pour over cupcakes. Makes 1 cup.
  • To Serve: Invert cupcakes onto plates.Brush or spoon liqueur over tops. Pour ganache over each cupcake.Serve immediately.

    Makes 6 jumbo cupcakes.

    Preparation – 30 min | Cooking – 23 min| Cooling Time – 20 min cooling |

    *To bake in standard muffin pan, spoonbatter into greased muffin cups, filling 3/4 full, and bake for18 to 23 minutes. Makes 12 muffins.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Dixon's chocolate

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