Mini Chocolate Cakes with Chocolate Balls
A brilliant idea to cater for every occasion, big or small! You will love these mini-cakes topped with boozy (or not) truffles.
You Will Need:
Method:
Adjust the oven rack to the middle the position and preheat the oven to 180 °C.
Butter and line the base of a swiss roll pan 38 cm x 25 cm with baking paper.
Beat eggs and oil together for 30 seconds on high speed until well blended.
Add coffee and beat until well blended on medium speed.
Add dry mixture, fold in carefully with a spatula. Blend until just combined, do not beat, folding by hand gives the best result.
Scrape mixture into prepared pan. Drop the pan 5 times to expel air bubbles. Level the top.
Bake for 30 minutes. Mixture is done when it pulls away slightly from the sides of the pan.
Leave to cool and then turn out the cake.
Cut out 8 rounds, each 8 - 9 cm in diameter, make up the 9th one with 2 half rounds cut from the sides of the cake.
The remaining off-cuts will be used to make truffles.
Whip the cream, with 2 T (30 ml) of Cheesecake Mix until firm.
Pipe a generous layer of cream over one of the rounds, top with another round, pipe with more cream.
Spread one of the best rounds with caramel treat and place on top of the mini cake. Repeat for the other two mini cakes.
Decorate with chocolate balls.
Mini Chocolate Cakes with Chocolate Balls
A brilliant idea to cater for every occasion, big or small! You will love these mini-cakes topped with boozy (or not) truffles.
- Serves: 8
- Recipe Category: Baking, cakes
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to the middle the position and preheat the oven to 180 °C.
Butter and line the base of a swiss roll pan 38 cm x 25 cm with baking paper.
Beat eggs and oil together for 30 seconds on high speed until well blended.
Add coffee and beat until well blended on medium speed.
Add dry mixture, fold in carefully with a spatula. Blend until just combined, do not beat, folding by hand gives the best result.
Scrape mixture into prepared pan. Drop the pan 5 times to expel air bubbles. Level the top.
Bake for 30 minutes. Mixture is done when it pulls away slightly from the sides of the pan.
Leave to cool and then turn out the cake.
Cut out 8 rounds, each 8 - 9 cm in diameter, make up the 9th one with 2 half rounds cut from the sides of the cake.
The remaining off-cuts will be used to make truffles.
Whip the cream, with 2 T (30 ml) of Cheesecake Mix until firm.
Pipe a generous layer of cream over one of the rounds, top with another round, pipe with more cream.
Spread one of the best rounds with caramel treat and place on top of the mini cake. Repeat for the other two mini cakes.
Decorate with chocolate balls.