Chocolate Gingerbread Mini Cakes
Chocolate Gingerbread Mini Cakes are delightful treats that combine the rich flavors of chocolate with the warm spices of gingerbread. These moist, bite-sized cakes are perfect for holiday gatherings or as a cozy dessert on a chilly evening.
Ingredients
Scale
For the Cakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup mini chocolate chips
For the Chocolate Ganache:
- 8 ounces dark chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon maple syrup (optional)
Instructions
- Prepare the Cakes:
- Preheat your oven to 350°F (175°C). Grease a mini cake pan or muffin tin.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar until light and fluffy. Add the molasses and mix until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the mini chocolate chips.
- Spoon the batter into the prepared mini cake pan, filling each cavity about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Chocolate Ganache:
- Place the chopped dark chocolate in a medium bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt the chocolate.
- Add the maple syrup, if using, and stir until the mixture is smooth and glossy.
- Allow the ganache to cool to room temperature, then refrigerate until it reaches a spreadable consistency.
- Assemble the Mini Cakes:
- Once the cakes are completely cool, use a piping bag fitted with a large star nozzle to pipe the ganache onto the tops of the cakes.
- You can create two- or three-layer mini cakes by stacking them with ganache between each layer.
- Decorate with fresh cranberries and rosemary sprigs for a festive touch.
- For a snowy effect, blend some desiccated coconut and sprinkle it on top and around the mini cakes.
Notes
- If you don’t have buttermilk, you can make a substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes.
- These mini cakes can be made ahead of time and stored in an airtight container.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Find it online: https://recipe.newsvks.com/chocolate-gingerbread-mini-cakes/