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Mini Sour Cream Chocolate Cakes

Light and fluffy Mini Sour Cream Chocolate Cakes with creamy chocolate frosting and a sprinkling of chocolate shavings. This is the ultimate chocolate lovers' cake!

Course Dessert
Cuisine American
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Yields: 10 mini cakes
Recipe by Jess Holmes

Ingredients

Chocolate Cake

  • 1 cup and 1 tablespoon (250 grams) unsalted butter, room temperature
  • 1 cup (200 grams) caster sugar
  • 3/4 cup (135 grams) brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) hot water
  • 1 and 3/4 cup (245 grams) plain flour
  • 3/4 cup (60 grams) cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (240 ml) sour cream, room temperature

Chocolate frosting

  • 1/2 cup (1 stick or 115 grams) unsalted butter, room temperature
  • 3 cups (375 grams) powdered or icing sugar
  • 2-3 tablespoons milk
  • 2/3 cup (100 grams) semi-sweet or dark chocolate, pieces
  • Extra chocolate shavings for decorating

Directions

  1. Preheat the oven to 360 F (180 C). Prepare a 12-cup mini loose bottom dessert tin with butter (My dessert tin features 2 x 3 inch cups). In a large mixing bowl, cream the butter and sugars with an electric mixer until pale and creamy. Add the vanilla extract. Then add one egg at a time and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
  2. In a separate bowl, sift the plain flour, cocoa powder, baking powder and baking soda and lightly whisk. Add the dry ingredients to the wet, along with the hot water and gently fold with a spatula. Add the sour cream and fold until the mixture is combined.
  3. Carefully spoon the cake mixture into your prepared cake tin – it makes 10 mini cakes. Pop into the oven for 20 minutes or until the cake springs back lightly to the touch. Leave the cakes to cool for about 5 minutes before carefully transferring the cakes to a wire rack to cool completely.
  4. To make the chocolate frosting, place your softened butter in a large mixing bowl and beat with an electric mixer on medium speed until smooth and creamy. Sift in your powdered or icing sugar, add your milk and beat until combined. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted.
  5. Next you will want to add in your melted chocolate to the buttercream mixture, ensuring the chocolate is smooth and melted but is not warm at all. Beat until the chocolate is completely mixed through. Use a small spatula to spread the frosting onto the cakes, then sprinkle over a few chocolate shavings.
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