Mini Chocolate Cake

  • 1/3 cup water
  • 1/3 cup pitted dates, coarsely chopped
  • 1/4 cup unsweetened cocoa powder
  • 1 oz. bittersweet chocolate (chunks or chips) (not unsweetened)
  • 3 tbsp. light brown sugar
  • 1/2 tsp. molasses
  • 1 large egg, lightly beaten
  • 1/4 tsp. vanilla extract
  • 1/8 tsp. vinegar (I used apple cider vinegar)
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • pinch salt
  • 2 tbsp. All-purpose flour

1 Preheat oven to 325°F.

2 Rub 1 tsp. vegetable oil on the insides of a 12-cup, nonstick, mini-muffin pan.

3 Collect all ingredients. Measure listed amounts of dates, cocoa, chocolate, sugar, and flour. Set aside.

4 Bring water and dates to a simmer in a small saucepan. While still hot, transfer to a small food processor. Add cocoa powder and chocolate and pulse a few times to blend. Let cool a minute or two; you don't want the egg to start cooking. Add sugar, molasses, egg, vanilla, vinegar, baking soda, baking powder, and salt. Blend until smooth. Sprinkle the flour over the batter and pulse once or twice just to combine.

5 Divide batter evenly among cups. Bake about 20 minutes. Allow to cool for at least 30 minutes before removing from pan.

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