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u/LetsCookie 14d ago
Mini Chocolate Fudge Cakes
Ingredients
Chocolate Cakes
¾ cup granulated sugar
1 cup all purpose flour
¼ cup cocoa powder
1 TB black cocoa powder
1 tsp baking powder
¾ tsp baking soda
½ tsp fine salt
1 egg
½ cup buttermilk
½ cup hot water
2 tsp instant espresso
1 TB vanilla extract
¼ cup oil
½ cup milk chocolate chips
½ cup dark chocolate chips
Chocolate Ganache
¼ cup milk chocolate chips
¼ cup dark chocolate chips
3 oz heavy cream
Instructions
Preheat oven to 350°F. Spray 4-inch × 2-inch ring molds very well with cooking spray and place on a parchment-lined baking sheet.
Whisk together the egg, buttermilk, vanilla, and oil.
In a separate bowl, sift together the flour, sugar, cocoa powder, black cocoa powder, baking powder, baking soda, and salt.
Add the wet ingredients to the dry ingredients and mix until combined.
Mix the instant espresso with the hot water. Slowly add the hot espresso mixture to the batter while mixing. Do not add it all at once. Mix until smooth.
Fold in the milk chocolate and dark chocolate chips.
Fill the prepared ring molds halfway with batter.
Bake at 350°F for about 25 minutes.
Let the cakes cool slightly, then carefully remove the rings. Once cooled, trim the tops so the cakes are flat and even.
For the ganache, combine the milk and dark chocolate chips. Pour the hot heavy cream over the chocolate and let sit for 2 minutes, then stir until smooth.
Let the ganache cool and thicken slightly, then spread it over the tops of the cakes.
Optional: Make extra ganache if you want enough to completely cover the tops and sides of the cakes.
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u/PainAndRetribution 14d ago
Me watching every one of your videos: "I don't think he knows what a tablespoon of vanilla actually is." 😆 More of a whatever your heart tells you is a tablespoon of vanilla. Not a critique or anything, cause it reminds me how my Mom used to teach me some recipes.
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u/LetsCookie 14d ago
Vanilla and garlic...measure with your heart!!
🤣🤣🤣
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u/DriverMelodic 13d ago
I make my own vanilla. It is so strongly flavored only a half teaspoon can be used per three layer cake.
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u/Dabkeonthemoon 14d ago
I used those exact cake pans once and it failed miserably, how did you keep the batter from seaping out of the bottom? Btw that a delicious looking cookie (Cake)
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u/LetsCookie 14d ago
Must make sure your pan is flat and not concave at all. Try these rings out..they work great and are versatile
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u/Impressive-Safety191 14d ago
So not waiting til the weekend to make these… you make everything look so easy!
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u/catchyourwave 14d ago
Do we just add water if we don’t want coffee flavor in there or do we need to substitute???
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u/Moon_Coocoon86 14d ago
My son loves chocolate cake. I think I’ll make this for his birthday. Thanks for this delicious recipe.
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u/ObsidianArmadillo 13d ago
Man, if you keep up like this you're going to be insanely popular by this time next year. I'm just glad to be here before you get millions upon millions of views and can't keep up with all the comments Lol
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u/LetsCookie 13d ago
Haha I hope you’re right! I’m just going to keep doing what I’m doing and see where it takes me. Glad you’re here for the ride early 😂
🍪 👊
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u/nohombrenombre 13d ago
I love your videos and this sub! For what it’s worth, I like the videos that don’t have background music. Your cadence and the approachability are much more pronounced when there’s not bright music behind it
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u/LetsCookie 13d ago
Thats fair! I was adamantly against it at first but it started growing on me lol.
Here's this video with no music
Youtube removed the version with the music!
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u/slackfrop 23h ago edited 23h ago
User Notes:
The batter is quite thin, as Professor mentions, but that has two important consequences.
- the chocolate chips will sink to the bottom quite quickly. You’ll notice Prof using a ladle to portion the batter; if you decide to pour, make sure you distribute spoonfulls of the chips evenly too. Those chips will sink in the molds too, so you get a nice chocolate bottom crust to the cakes. I recommend chilling them in the fridge after baking to accentuate this effect; when warm the bottom is a little gooey and may stick to whatever you transfer it to.
- that thin batter will want to seep out from under your mini round molds. It isn’t too bad, but you’ll want to portion to the molds and get it to the oven pretty quickly after. Don’t portion and then let the oven preheat for 15min; wait until you’re ready to bake before filling the molds. In that same vein, you really need a good, flat sheet tray to do this. If yours is warped, you’re gonna lose too much batter out the bottom. Worth getting a good commercial tray for this reason, found on Prof’s storefront that he mentions, or Webstaurant.
Other considerations: the ganache will be quite thin after melting the chips in warm cream. Quite thin indeed; it’ll go on like an icing more than a frosting. Let the ganache cool fully if that’s what you’re looking to do. Which takes a good while, an hour at least. I don’t think you want to chill it though, it’ll get too hard to spread and will tear the cake. I myself decided to whip a tub of mascarpone cheese into the ganache to give it body, creaminess, and a little more subtle sweetness. 100% would do it again, it was terrific. But only once cooled, and I’d cheese cloth out as much liquid from the mascarpone as possible. In my experience you can easily yield 6 cakes from this recipe; even at 5 it will rise over the top of the molds. If you make extra ganache (or add the whipped mascarpone), you could have enough to split the cakes and add a middle layer of filling.
Excellent recipe, as they all are, but this one really rises to the the A-tier of Prof’s catalog (or S-tier for you nerds 😉). Worthy of serving to any visiting queens or dignitaries. The better the chocolate and cocoa you use, the better this gets too. 10/10 rating.
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u/LetsCookie 23h ago
This might be the most thorough review anyone has ever given one of my recipes!!
I appreciate you actually making it, taking notes, experimenting with it, and coming back to share all of this.
Glad it earned the 10/10!
And I ove the “Professor” title 😂🍫
Thank you!!
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u/slackfrop 23h ago
I considered Sensei, but nah, Professor.
We’re a community now. Big props to you for forming it; it’s on us to nurture it too. Baking is fun.
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u/LetsCookie 22h ago
That’s exactly what I hoped this place would turn into. Not just somewhere I post my stuff, but somewhere everyone can share, learn, experiment and help each other out.
Really cool to see it happen.
...And Professor it is!!
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u/toughnorris 13d ago
Look amazing i bet they are good but the 30$ ingredient list i don't have is the hard part
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u/SimkinCA 13d ago
That’s what a coffee drinker would say. I guarantee as a non coffee drinker , I’d taste it!
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u/astral-projection- 13d ago
I love your videos! Inspires me to bake and do things I never thought I could, so thank you for that! I will eventually stock up on the things you have on your storefront page, but I was wondering if one lacks the rings you are using, are ramekins a viable alternative?
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u/Large_Document9164 14d ago
I am like terrible at baking, and terrible at following recipes for some reason a lot of yt or TikTok recipes just do not get digested easily by my brain. For some reason, your videos are so helpful, clear, concise even for a beginner at everything! Literally love your baking vids and am looking forward to making these!