For Christmas, my sister gave me the cutest 6″ mini floral cupcake stand with a dome lid by Pioneer Woman. Since it’s just Paul and I these days, it’s easy to make desserts that are too big and throw half of it away. We like our sweets, but a full size cake is just waaaay too much. With this cutie of a cake plate, I decided to start making lit’l cakes! I did invest in 2 of those 6″x2″ cake pans and I’ve already used them several times, so worth it.
Well, I’ve been in the mood for chocolate lately… well… I’m pretty much in the mood for chocolate ANYTIME. But I was REALLY in the mood for chocolate this morning and decided to make this fabulous Lit’l Chocolate Cake with Chocolate Ganache. My Oh My… It was nothing shy of fabulous!
The coolest part? It’s a Lit’l 6″ cake that Paul and I can eat without waste. Oh, did I mention that I don’t even have to get out the electric mixer? Just a wire whisk to make it that much more simple. I’m in love… Just saying…
Here’s how I make it.
Lit’l Chocolate Cake with Chocolate Ganache
Go ahead and cut a piece of parchment for the bottom of one 6″ cake pan. Lightly spray the bottom and side of the pan, lay the parchment paper on the bottom and lightly spray the paper. Set aside.
Start preheating your oven to 350 degrees.
In a lit’l bowl, whisk together the flour, cocoa powder, baking soda, espresso powder and salt. Set aside.
Note: This amount of espresso powder will enhance the chocolate and make it have a richer flavor. If you would like a mocha taste, double the espresso powder.
In a medium size bowl, whisk together the sour cream, sugar, oil, egg and vanilla.
Gradually add the flour mixture to the wet mixture and whisk just until everything is well combine, but don’t over do it.
Pour the batter into that cute lit’l 6 inch pan. Bake in the preheated 350 degree oven for 28-32 minutes until a toothpick inserted near the center comes out clean.
Note: Seems that every time I make this, the baking time has been different. So, around the 28 minute mark, I open the oven and barely tap the top. If it’s still a bit jiggly, then it’s not ready. Add a couple minutes. Then start inserting a toothpick somewhere near the center (but not directly in the center). I kinda prefer to undercook it than overcook it… Just saying…
When the toothpick comes out clean, take the cake out of the oven and let it cool for about 5 minutes.
Invert onto a serving plate and remove the parchment paper. Allow it to cool for about 20-30 minutes if you can stand it.
For the Ganache
This ganache is so stinking easy and only requires 2 ingredients! Half and Half plus chocolate chips.
Find a small pot and a heat safe glass bowl that fits on top but doesn’t come near the bottom of the pot.
Pour the half and half into the pot over low heat. While the half and half is warming up, put the heat safe glass bowl on the pot and add the chocolate chips. This does two things. It helps the half and half warm up quickly and it warms up the chocolate chips at the same time.
Over low or a few notches above low, heat the half and half until it’s hot, but not boiling. That will scorch it and that’s a bad bad thing. Odds are you can see through the glass bowl and watch the half and half. When it starts shimmering, it’s hot.
Turn off the burner. Carefully remove the heat safe glass bowl from the pot with a towel or oven mitt. Pour the half and half over the chocolate chips. Then WAIT 30 seconds before stirring.
With the burner turned off… I like to place the glass bowl back over the pot, but that’s not necessary. Don’t forget to wait that 30 seconds! Then whisk away until every morsel is melted.
It will start out very thin, then the more you whisk, it will thicken. As it cools it will also thicken.
When it has thickened a bit, but still flows out of the bowl, pour it over that cute lit’l cake you baked.
Allow it to run over the edge for a beautiful look.
Want to take it over the top? Add a hand full of mini chocolate chips! Or how about some colorful sprinkles? Chopped nuts?
I love my lit’l cake stand.
I might of gotten carried away with pictures. I just couldn’t help myself…
I have no words…
You’ve just gotta try this!
Yeah, this was gone in no time flat.
Here’s the printer friendly recipe.
Ingredients
- 1/2 cup all purpose flour
- 5 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon espresso powder
- pinch of salt
- 1/3 cup sour cream (full fat is best)
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 ounces semi-sweet chocolate chips (approx 1/2 cup)
- 1/4 cup half and half
- mini chocolate chips for garnishing the top (optional)
Instructions
- Cut a piece of parchment for the bottom of one 6" cake pan. Lightly spray the bottom and side of the pan, lay the parchment paper on the bottom and lightly spray the paper. Set aside.
- Start preheating your oven to 350 degrees.
- In a lit'l bowl, whisk together the flour, cocoa powder, baking soda, espresso powder and salt. Set aside.
- In a medium size bowl, whisk together the sour cream, sugar, oil, egg and vanilla.
- Gradually add the flour mixture to the wet mixture and whisk just until everything is well combine, but don't over do it.
- Pour the batter into the prepared 6 inch cake pan. Bake in the preheated 350 degree oven for 28-32 minutes until a toothpick inserted near the center comes out clean.
- Take the cake out of the oven and let it cool for 5 minutes. Invert onto a serving plate and remove the parchment paper. Allow it to cool for about 20-30 minutes.
- FOR THE GANACHE: Find a small pot and a heat safe glass bowl that fits on top but doesn't come near the bottom of the pot.
- Pour the half and half into the pot over low heat. While the half and half is warming up, put the heat safe glass bowl on the pot and add the chocolate chips.
- Over low heat or a few notches above low, warm the half and half until it's hot, but not boiling. That will scorch it and that's a bad bad thing. Odds are you can see through the glass bowl and watch the half and half. When it starts shimmering, it's hot.
- Turn off the burner. Carefully remove the heat safe glass bowl from the pot with a towel or oven mitt. Pour the half and half over the chocolate chips. Then WAIT 30 seconds before stirring. Whisk away until every morsel is melted and it starts to thicken. When it has thickened a bit, but still flows out of the bowl, pour it over the cake and allow it to run over the edge for a beautiful look..
- Optional: Garnish the top with mini chocolate chips or colorful sprinkles.
Notes
Note: This amount of espresso powder will enhance the chocolate and make it have a richer flavor. If you would like a mocha taste, double the espresso powder.
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