Chocolate Mini Cakes that will blow your mind
We gave one of our favorite bakers the challenge of coming up with a cake that includes the aphrodisiacs of chocolate and pomegranate. The pomegranate and chocolate mini cakes she came up with surpassed all of our expectations.
Individual cakes with layers of chocolate and pomegranate flavor
The cake itself is Wilson’s go-to chocolate bundt cake recipe, only with the additional tang of her newest invention, pomegranate molasses. The chocolate mini cakes receive a drizzle of even more seductive pomegranate molasses. But that’s not all! The center of each miniature bundt is then filled with a whipped cream that has more of the tart, sweet pomegranate molasses folded into it. Lastly, she tops these wonderfully moist chocolate mini cakes with a rich robe of chocolate ganache. Hungry yet?
These miniature bundt cakes make the perfect fall or winter dessert. Layers of chocolate and pomegranate flavor come together to make individual cakes of moist chocolate with layers of tangy, sweet/tart pomegranate and whipped cream.
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 2 tbsp pomegranate molasses
- 1/2 cup vegetable oil
- 1 teaspoons vanilla extract
- 1/2 cup boiling water
- 1/2 cup pomegranate juice
- 2 cups pomegranate Juice
- 1/2 cup granulated white sugar
- 1 tsp lime juice use lemon juice as a substitute
- saucepan used to make the pomegranate molasses
- 3 tbsp pomegranate molasses
- 1/2 cup heavy cream
- 6 oz dark or semi-sweet chocolate
- 6 oz Heavy Cream
- Over a medium-high heat, in a heavy bottomed saucepan, combine sugar and juices. Bring to a boil.
- Continue to boil for 3 minutes.
- Reduce heat to medium low. Simmer for 35-40 minutes, until it has reduced to about ½ cup of a thickened pomegranate molasses.
- Pour pomegranate molasses into small jar to cool (do not close the lid). Let cool before use. This will keep for 2 weeks, refrigerated.
- Don’t wash your saucepan just yet. You will mix cream in this pan, using the pomegranate molasses coating its bottom to make a pomegranate cream.
- In the saucepot, combine heavy cream and pomegranate molasses.
- Stir until fully incorporated.
- Set aside.
- Make sure oven is set at 350°F.
- Grease and flour your bundt pans
- Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large mixing bowl. Set aside.
- In a mixing bowl, combine eggs, oil, vanilla, milk, and cooled pomegranate molasses. Beat on medium speed of mixer 2 minutes.
- Slowly add the dry ingredients into the mixing bowl. Be sure to scrape the sides of the bowl.
- Bring water and pomegranate juice to a boil. Add the mixture into the mixing bowl using a low speed to minimize splattering. Batter will be thin.
- Pour batter into prepared pans.
- Bake until a cake tester inserted into the center of the cakes comes out clean, about 22 minutes.
- Remove cakes from oven and let cakes cool in the pan for at least 10 minutes. Invert on a wire cooling rack.
- Cool cakes completely before glazing, at least 30 minutes..
- Over medium heat, warm milk until bubbles start to form around the edges (but not boiling).
- Pour hot cream over the chocolate. Let ingredients sit one minute, then stir until chocolate is completely melted.
- Cool Glaze. Initially, the glaze will be fairly thin because it is hot. The cooler it gets, the thicker it gets. The thicker it gets, the more coverage you’ll have on the cake.
- Place the cake onto a plate.
- Pour the pomegranate cream into the bundt’s hole until full (about 1 tbsp). If it thickened, you can warm to get it back to a liquid consistency.
- Drizzle 1-2 tbsp of pomegranate molasses onto the top and down the sides of the bundt.
- Spoon chocolate ganache onto the top of the bundt cake.
- Serve and enjoy!
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