Mini Chocolate Wafer Cakes Recipes

Steps:

• 1. Combine whipped cream and vanilla in a glass bowl. Beat with mixer until stiff peaks form.
• 2. Spread just a tsp. of whipped cream onto each wafer. Stack wafers together. Then stand on edge on serving platter to make log.
• 3. Frost with remaining whipped cream. Refrigerate at least 4 hours or overnight.
• 4. Cut dessert diagonally into 14 slices. Store leftover cake (...if any =) ) in refrigerator.
• 5. Decorate with mini chocolate chips, chocolate shavings, nuts, toasted coconut or (my favorite) just serve as is!

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.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. cookie cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 5-6 minutes or until edges are lightly browned. Remove to wire racks to cool completely. , Combine filling ingredients; spread on bottoms of half of the cookies and top with remaining cookies.