These scrumptious glazed mini chocolatecake squares are the chocolatey big brother to petits fours.
Recipe: Mini Chocolate Cakes
Cakes:1/2 cup butter 1/2 cup water 3 tablespoons unsweetened cocoa powder 1 cup all-purpose flour 1 cup granulated sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 large egg 1/3 cup sour cream Cocoa Glaze:1/2 cup water1/4 cup butter1/2 cup unsweetened cocoa powder2 teaspoons vanilla extract
Heat oven to 350°F (175°C). Linebottom of 13 x 9 x 2-inch baking pan with parchment or wax paper.
For Cakes: In small saucepan, combinebutter, water and cocoa. Cook over medium heat, stirring constantly,until mixture boils; remove from heat.
In a medium bowl, combine flour, sugar,baking soda and salt; stir in hot cocoa mixture. Add egg andsour cream; beat on medium speed of mixer until well blended.Pour batter into prepared pan.
Bake 20 to 22 minutes or until woodenpick inserted in center comes out clean. Cool 10 minutes. Removefrom pan to wire rack; carefully remove paper. Cool completely.
Cut cake into small pieces each about2 x 1 3/4-inches. (Cake will be easier to cut if frozen for severalhours or up to several days.) Place on cooling rack.
For Cocoa Glaze In a small saucepan, bringwater and 1/4 cup butter to boil; stir in cocoa and remove fromheat; cool slightly. Gradually stir in powdered sugar and vanilla,stirring with whisk until smooth.
Spoon glaze over top of each piece ofcake, allowing glaze to run down sides. Allow glaze to set.
Garnish as desired.
Makes about 24 mini cakes.
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