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.