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
[email protected]These cakes sound delicious. I can't wait to try them!
okunrin aiku
[email protected]I love how these cakes look. They're so elegant and sophisticated.
Martha Raphalalane
[email protected]These cakes are the perfect size for a party. They're also really easy to eat, which is always a plus.
Neli Aepite
[email protected]I'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
[email protected]These cakes are so cute and festive. I love serving them at parties.
Mohammed abdi Mohammud
[email protected]I'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
[email protected]These cakes are so moist and flavorful. I could eat them every day!
Cosmin Vaschy
[email protected]I 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
[email protected]The chocolate and coconut flavors pair perfectly together in these cakes. They're the perfect balance of sweet and rich.
Heather Waldrop
[email protected]These 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
[email protected]I love how easy these cakes are to make. I can always count on them to turn out perfectly.
Joseph Machar
[email protected]These 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.