Mini Chocolate Cake Recipe

MINI CHOCOLATE CAKE FOR TWO WITH MASCARPONE CREAM 

Ingredients

For the Cake

• 1/3 c boiling water
• 1/3 c cocoa powder
• 1/3+1/4 c all purpose flour
• 2 tsp baking powder
• 1/2 c granulated sugar
• 1/4 tsp salt
• 1 egg beaten
• 1/3 c sour cream
• 2 tbsp + 2 tsp vegetable oil
• 1 tsp vanilla

For the Frosting

• 1/2 c Mascarpone cheese
• 1/2 c heavy cream
• 1/4 c powdered sugar
• 1/2 tsp vanilla extract
• For the Decoration
• 10 strawberries hulled and halved
• 1 tbsp pistachios
• 4 tbsp maple syrup

Instructions

1. To make Chocolate Cake
2. Preheat the oven to 350 F and lightly grease 2 mini springform pans with cooking spray.
3. In a tall cup whisk together cocoa powder and boiling water. Set aside.
4. In a medium bowl whisk together flour, baking powder, sugar and salt.
5. In a small bowl whisk together egg, sour cream, vegetable oil and vanilla extract.
6. Stir wet ingredients into the dry ingredients. Add in the cocoa powder and water mixture and stir until all ingredients are combined. Don't overmix!
7. Divide the batter evenly between two mini springform pans and bake for 25-28 minutes or until toothpick inserted in the middle of a cake, comes out with fewer crumbs.
8. Remove cake from the oven, let it cool for 10 minutes and then remove from the pans.
9. To Caramelize the Pistachios
10. Heat a small skillet over medium heat. Add pistachios and toast for about 5 minutes giving a skillet an occasional shake. Add 2 tablespoons of maple syrup and stir until it coats pistachios. Transfer caramelised pistachios on a piece of parchment paper to cool.
11. When pistachios have cooled down a bit, give them a rough chop.
12. To Make Frosting
13. In a large bowl beat the heavy cream and sugar until soft peaks form. (Electric hand mixer works best for it).
14. Add Mascarpone cheese, vanilla extract and beat until the cream is thick and firm peaks form. (Don't overbeat).
15. To Assemble The Cake
16. Slice off the uneven tops (about ¼ of an inch) of each cake and set the tops aside. (You can use them later to make homemade truffles or enjoy with the leftovers of mascarpone frosting)
17. Generously spread the mascarpone frosting on one of the cakes. Top with half of the strawberries.
18. Cover with the remaining cake and spread the mascarpone frosting on top of it. Garnish with the remaining strawberries and caramelised pistachios. Drizzle the top of the cake with the remaining 2 tablespoons of maple syrup.
19. Enjoy!