Mini Chocolate Cake

My parent's 57th wedding anniversary was the perfect excuse to make this adorable
mini chocolate cake.  I pinned this recipe in January, right after Christina posted it
on her blog, Dessert for Two. I thought it was the cutest thing ever!



The recipe turned out perfectly and the cake is really delicious! We delivered it to my
parents when we stopped by to visit and wish them a happy anniversary.

I can't wait to make another one soon!

Mini Chocolate Cake 

1/2 cup all-purpose flour
5 T unsweetened cocoa powder
1/2 tsp. baking soda
1/3 cup canola oil
1/2 cup granulated sugar
1/3 cup full-fat sour cream
1 large egg
1/2 tsp. vanilla extract
1 T warm coffee

Ganache:

3 ounces semi-sweet chocolate, chopped
1/4 cup heavy cream

sprinkles, raspberries, fresh herbs and flowers for garnish

Preheat oven to 350 degrees and position a rack in the lower third of the oven.

Line a 6" round cake pan with 2 inch sides with parchment paper on the bottom.
Lightly grease the sides with oil.

In a medium mixing bowl, whisk together flour, cocoa powder and baking soda.

In a small mixing bowl, whisk together the oil, sugar, sour cream, egg, vanilla
and coffee.  Add wet ingredients to the dry, mixing just until combined.

Pour batter into prepared cake pan and bake for 29-32 minutes or until a
toothpick inserted comes out clean. Cool in pan on a wire rack for a few minutes
before inverting the cake to continue cooling.

Prepare ganache by fitting a bowl over a pan of simmering water. Add the
chocolate and cream to the bowl and stir over medium heat until melted and
smooth. You can also melt it in the microwave in 25-second pulses on low power.

Pour chocolate over the cake and garnish as desired.

Enjoy!

Recipe from Dessert for Two