Mini Chocolate Cakes

Mini Chocolate Cakes 





  • 1 Box Devil's Food Cake Mix
  • 3.5 Oz Instant Pudding Mix
  • 3 Large Eggs
  • 1/4 Cup Vegetable Oil
  • 1/4 Cup Sour Cream
  • 1 Cup Milk
  • 1 Tsp Pure Vanilla Extract
  • 1 Tsp Coffee



  • 3 Ounces semisweet chocolate, chopped
  • 1/4 Cup heavy cream



Preheat the oven to 425°F

Combine chocolate and butter and microwave for about 2 minutes, until fully melted. Stirring every 15-20 seconds. Set aside.
In a small bowl, stir together eggs, egg yolks, vanilla and coffee.
In a separate bowl, whisk powdered sugar, flour, cocoa, and salt.

In a large mixing bowl, combine all ingredients. Using a rubber spatula, slowly stir just until combined. Use a whisk to remove any lumps, if there are any.
Butter and flour ramekins

Spoon batter evenly into the ramekins. Bake for 11-13 minutes. The edges will look crisp and the center soft. Remove from the oven and let stand 1 minute. Then place an inverted plate on top of each ramekin and turn over (use a oven mitt to protect your hands as the ramekins are still hot).

For Ganache, in a double boiler, or bowl fitted over a pan of simmering water, combine the chopped chocolate and cream. Stir over medium heat until melted and smooth.

Pour over Chocolate Cake and serve immediately.


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