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The Chocolate Challenge Contest
Mexican-Spiced Mini Hot Chocolate Cakes
- Contest Photo by: JustATaste
- Category: Cakes and Cupcakes
Description
Who doesnt appreciate a tiny, individual hot chocolate cake of their own at the end of a family dinner? These chocolate cakes have a very mild warm and mesmerizing taste that comes from a small amount of chipotle chili powder. Just one bite&.and your family will be asking for these again!
Ingredients
Cakes:
3/4 c. granulated sugar
4 tbsp. unsalted butter, softened
2 large eggs
1-1/4 c. all-purpose flour
3 tbsp. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. fine sea salt
1/2 c. whole milk
1 tsp. pure Mexican vanilla extract
non-stick baking spray
Glaze:
4 tbsp. agave nectar (or honey)
1/4 tsp. chipotle chili powder
1/2 c. hot water
Garnishment: (optional)
Whipped cream
6 large red maraschino cherries with steams
1/2 tsp. freshly ground tellicherry peppercorns, divided
3/4 c. granulated sugar
4 tbsp. unsalted butter, softened
2 large eggs
1-1/4 c. all-purpose flour
3 tbsp. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. fine sea salt
1/2 c. whole milk
1 tsp. pure Mexican vanilla extract
non-stick baking spray
Glaze:
4 tbsp. agave nectar (or honey)
1/4 tsp. chipotle chili powder
1/2 c. hot water
Garnishment: (optional)
Whipped cream
6 large red maraschino cherries with steams
1/2 tsp. freshly ground tellicherry peppercorns, divided
Directions
Preheat oven to 350 degrees.
In mixing bowl cream sugar and butter on medium speed 2 minutes. Add eggs one at a time, beating well after each addition. Sift together flour, cocoa powder, baking powder and salt. Add flour mixture alternately with milk to creamed mixture, mixing well after each addition. Add vanilla and mix well.
Spray 6-portion mini-bundt pan with non-stick baking spray. Divide batter between portions. Bake in a preheated 350-degree oven for 15 18 minutes; until cakes test done. Remove from oven and pierce each cake while in pan numerous times with a cake tester or toothpick.
To prepare glaze combine agave nectar, chili powder and hot water; mix well. Pour evenly over hot cakes in pan. Let stand 10 minutes. Invert pan on baking rack. Serve cakes warm or at room temperature.
Garnishment: Serve each portion with a dollop of whipped cream, maraschino cherry and a sprinkle of ground tellicherry peppercorns, if desired.
Serves 6.
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