HAVE YOUR OWN CAKE AND EAT IT TOO (INDIVIDUAL CHOCOLATE CAKES)
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 large cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
- Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
- Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
- Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
- For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.
INDIVIDUAL CHOCOLATE INDULGENCE CAKE
Steps:
- Preheat the oven to 400 degrees F.
- In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
- For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
- In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
- Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
- The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.
MINI CHOCOLATE-COCONUT CAKES
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h40m
Yield Makes 20
Number Of Ingredients 22
Steps:
- Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
- Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
- Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
- Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
- Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
- Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
- Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
- Frost cakes using a small offset spatula, then coat each with coconut.
INDIVIDUAL CHOCOLATE CAKES WITH CHOCOLATE COCONUT GLAZE
I found this on Food network's website... Putting it here for safe keeping! The picture on their website looks delicious!
Provided by my3beachbabes
Categories Dessert
Time 40m
Yield 12 large cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
- Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
- Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
- Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
- For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.
- Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.
Nutrition Facts : Calories 728, Fat 40.7, SaturatedFat 26.3, Cholesterol 120.2, Sodium 279.4, Carbohydrate 91.9, Fiber 5.4, Sugar 59, Protein 8.9
More about "individual chocolate cakes with chocolate coconut glaze recipes"
MINI DECADENT CHOCOLATE BUNDT CAKES - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
COCONUT FILLED CHOCOLATE BUNDT CAKE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
VEGAN CHOCOLATE COCONUT CAKE WITH RICH CHOCOLATE GLAZE.
From theprettybee.com
AMAZING CHOCOLATE COCONUT CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
INDIVIDUAL CHOCOLATE CAKES WITH CHOCOLATE COCONUT GLAZE RECIPE
From recipeofhealth.com
TASTY PALETTES: INDIVIDUAL CHOCOLATE CAKES
From tastypalettes.com
CHOCOLATE CAKE WITH COCONUT AND ALMOND GLAZE - FOOD52
From food52.com
COCONUT LAYER CAKE WITH CHOCOLATE GLAZE RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST-BEST CHOCOLATE CAKE | RICARDO - RICARDO CUISINE
From ricardocuisine.com
COCONUT CHOCOLATE BUNDT CAKE - SPATULA DESSERTS
From spatuladesserts.com
CHOCOLATE COCONUT CAKE - THE VANILLA BEAN BLOG
From thevanillabeanblog.com
CHOCOLATE COCONUT CAKE RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
COCONUT CAKE WITH CHOCOLATE GLAZE - MOJE WYPIEKI
From mojewypieki.com
BEST-EVER CHOCOLATE CAKE RECIPES: IDEAS FOR ALL OCCASIONS - TASTE OF HOME
From tasteofhome.com
THE BEST CHOCOLATE GLAZE (EASY RECIPE FOR CAKES & MORE!)
From insanelygoodrecipes.com
27 CHOCOLATE CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
MINI CHOCOLATE CAKE FOR TWO RECIPE - DESSERT FOR TWO
From dessertfortwo.com
CHOCOLATE CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE COCONUT CAKE WITH CHOCOLATE GLAZE | THAI KITCHEN
From mccormick.com
DISNEY EATS: FOODIE GUIDE TO BRAND-NEW DISNEY JOLLYWOOD NIGHTS
From disneyparks.disney.go.com
#60-minutes-or-less #time-to-make #course #preparation #cupcakes #desserts #cakes #dietary #low-sodium #low-in-something
You'll also love