mini chocolate cakes check EVERYONE on your list!

As always I’m so pleased to participate in a round up with the lovely Annie, Cindy and Mary Ann. This month the theme is DIY gifts (natch), and I’ve gotta tell you, I STRUGGLED with this one. As I do each year, I’d already compiled a list of gift ideas to share – what could I do to make this post something special? I really like to “bring it” for these round ups!

take a look at one of my most beloved kitchen tools!

I decided that – while a fun recipe or easy DIY is always appreciated – what I really wanted to share was a simple tip I’ve been using for literally decades. And the tip is this little item that I bought over 30 years ago.

I got it  for around $20 at a restaurant supply store (this was several years before Amazon), have never had to replace it, and it was a game changer for my holiday baking. Why? Because instead of getting one loaf/bread/cake out of each baking session I was able to get 2 – 3. For someone who at one time was making 20 – 30 gifts every season this was HUGE. And it made more sense too – a mini cake is easier to wrap and a more appropriate size for giving.

how do you convert a standard recipe to mini?

It’s as simple as this – if your recipe calls for a 9″ x 5″ pan you can divide the batter into 3 of the mini pans. If the recipe calls for an 8″ x 4″ pan, divide the batter into 2 of the mini pans.

my no-fail tips for using this pan!

prep the pan properly!

Proper pan prep (there’s a mouthful!) is essential to ensuring that the loaves come out cleanly. This is how I prep all my pans for baking; be sure to do it for this pan every time: first, spray the sides and bottoms with a non-stick cooking spray. Place a piece of parchment paper in the bottoms and spray again. Add a generous spoonful of flour and tilt the pan so that the flour coats all 4 sides and the bottoms – turn upside down and tap out any excess.

cool the loaves briefly before removing from the pans!

To facilitate getting the loaves out of the pans let the cakes or breads cool in the pans on a wire rack for 10 minutes. Use a small thin knife or angled spatula and run it around all 4 sides of each pan. Gently tilt the pan, and as as the cakes start to come out, remove them and place upright on the wire rack to finish cooling.

adjust the baking time for smaller loaves!

You will need to adjust the baking time for smaller loaves. I start checking at 30 minutes; typically these pans require 30 – 45 minutes of baking time.

i’ve been making these chocolate cakes for over 30 years!

And of COURSE I was going to share a recipe! Along with this recipe, these chocolate cakes are the OG of cakes for me. I’ve been making them FOREVER and actually couldn’t believe that I hadn’t shared them before! They require simple pantry ingredients, need no frosting, and are super moist and flavorful without being too sweet or rich. EVERYONE loves them. And they freeze beautifully, so you can get started right now on that holiday list. If you double the ingredients and use this pan you’ll have 4 cakes for relatively little effort.

Which is the best tip I could think to share with you at this time of year! Let me know if you make them, and tag me on Instagram @sherisilver if  you do!

Mini Chocolate Cakes from The Cake Bible

sherisilver

Mini chocolate cakes that have big flavor, perfect for gift giving!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 2 mini cakes

Ingredients

  

1x2x3x

• 3 tablespoons + 1 1/2 teaspoons unsweetened cocoa powder
• 3 tablespoons boiling water
• 1 1/2 teaspoons vanilla extract
• 3 large eggs at room temperature
• 1 1/4 cups flour
• 3/4 cup + 2 tablespoons sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 13 tablespoons unsalted butter at room temperature

Instructions

 

• Pre-heat the oven to 350 degrees and line your baking pan(s) as described above.
• In a medium bowl whisk the cocoa and boiling water till smooth - when at room temperature whisk in the vanilla and eggs.
• Combine the dry ingredients in a mixer bowl. Beat for 30 seconds to blend. Add all of the butter and half the chocolate mixture. Beat on low till the dry ingredients are moistened, then increase the speed to medium and beat for one minute. Scrape down the sides and add the remaining chocolate mixture in two additions, beating for 30 seconds each time. Scrape down the sides.
• Transfer the batter to your baking pan(s) and use a small angled spatula to smooth the top(s). Bake till a toothpick tests clean, about 30 - 40 minutes for mini cakes and 50 - 60 minutes for a standard size. Let cool on a wire rack in the pan(s) for 10 minutes, then run a thin knife or angled spatula around the sides to loosen. Carefully tilt out of the pan(s) and cool completely on the wire rack.
• Serve or wrap well and freeze for longer storage.

Notes

Read this post to learn how to make your own vanilla extract!

Read THIS post to learn how to check the freshness of your baking powder or baking soda!

This is hands down one of my favorite butter tips!

Keywords cake, chocolate cake

did you make this recipe?tag @sherisilver on instagram!

Please take a look at all of the other lovely gift ideas shared by my fellow bloggers!

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Cindy Hattersley Design

My Sweet Savannah

The Yellow Table

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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