MINI CHOCOLATE-COCONUT CAKES
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h40m
Yield Makes 20
Number Of Ingredients 22
Steps:
- Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
- Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
- Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
- Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
- Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
- Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
- Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
- Frost cakes using a small offset spatula, then coat each with coconut.
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wolf ninja
ninja-wolf4@yahoo.comThese cakes sound delicious. I can't wait to try them!
okunrin aiku
aikuokunrin@gmail.comI love how these cakes look. They're so elegant and sophisticated.
Martha Raphalalane
martha13@yahoo.comThese cakes are the perfect size for a party. They're also really easy to eat, which is always a plus.
Neli Aepite
a.n11@yahoo.comI'm not a big baker, but these cakes were so easy to make. I'm definitely going to try more of your recipes.
eroxney elena
e.elena@yahoo.comThese cakes are so cute and festive. I love serving them at parties.
Mohammed abdi Mohammud
m32@hotmail.comI've tried other recipes for mini chocolate coconut cakes, but this one is by far the best. The cakes are always perfect and the frosting is to die for.
sanjana Pun
pun.sanjana@gmail.comThese cakes are so moist and flavorful. I could eat them every day!
Cosmin Vaschy
vaschy_c67@yahoo.comI love that these cakes can be made ahead of time. I often make them the day before a party or event so that I don't have to worry about them on the day of.
rufus rios
rios.rufus38@aol.comThe chocolate and coconut flavors pair perfectly together in these cakes. They're the perfect balance of sweet and rich.
Heather Waldrop
w@hotmail.comThese cakes are always a crowd-pleaser. I've made them for parties, potlucks, and even just for a special treat for my family. They're always a hit.
ali haidari
alihaidari@hotmail.comI love how easy these cakes are to make. I can always count on them to turn out perfectly.
Joseph Machar
joseph.m@hotmail.comThese mini chocolate coconut cakes were a hit at my party! They were so easy to make and they turned out perfectly. The chocolate cake was moist and flavorful, and the coconut frosting was light and fluffy. I will definitely be making these again.