Happy 7th Birthday Stellie! She asked for mini chocolate cakes and what can a grandmother to do but comply?! Happy birthday Claus, too. (He is also fond of chocolate cake, for him I would put a bit of apricot jam in the depression and then pour some chocolate glaze on top and drizzled down the sides to mimic sacher torte.)
1 cup dark chocolate chunks (about 6 ounces)
1/4 cup butter, at room temperature
1/4 cup sour cream
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup flour
1/3 cup cocoa
1/2 teaspoon soda
2/3 cup milk
Chocolate sour cream frosting (see Mud Ball Cookies )
Maraschino cherry halves
Preheat oven to 350 degrees. Spray mini tea cake pan with Baker's Joy (oil and flour coating). Place chocolate chunks in a food processor and process until the chocolate has become very fine particles. Set aside. Cream together butter, sour cream, sugar and salt. Add egg and mix throughly. Stir in flour, cocoa and soda. Continue beating while adding the milk slowly. Stir in the chocolate dust and mix well. Spoon batter into the tea cake pan, filling each cup about 2/3 full. Bake for 14-16 minutes until tops spring back when touched lightly. Remove from oven. It may be useful to trim the domed part of each cake flat with a serrated knife. Allow to cool for 10 minutes then invert pan and place on cooling rack to cool completely. Pipe frosting into depression on top of cakes and then top with cherry halves.
This cake was inspired by my brother Craig's "black out" cake. He is a very good cook and I alway enjoy the dishes he shares. That's the best thing about knowing good cooks, they inspire you to create new and wonderful recipes. Thanks Craig -- and Stella thanks you too.