What You Need:
1/2 C of water 1 large egg yolk 2 t of vanilla extract, divided 6 T of unsalted butter, melted and cooled 5 T of unsweetened cocoa powder 1/2 t of baking soda 1/4 t of salt 1/2 C of sugar 6 oz. of milk chocolate, chopped fine 4 oz. of bittersweet chocolate, chopped fine 6 T of sour cream, at room temperature
How to Make It:
Adjust the ovens temperature to 325 degrees and allow the oven to preheat. Place the rack into the center of the oven. Lightly spray 6 muffin tin cups with a non stick cooking spray. Lightly dust the cups with flour tapping out any excess. Place the water, egg yolk and 1 t of vanilla into a mixing bowl and stir to blend. Slowly pour, while whisking, the cooled melted butter into the mixture. Sift the flour, cocoa powder, baking soda and salt into the mixing bowl. Whisk to blend together well. Add the sugar and whisk again to combine. Add the egg mixture and stir just until the dry ingredients are moistened through. Spoon the batter into the individual muffin cups. Bake 25 minutes or until a toothpick inserted in center comes out clean. Remove to a wire to cool for 15 minutes. Run a knife around and under each cake and carefully lift out. Place back on the wire rack to continue cooling. Place both types of chocolate into the top of a double boiler over simmering water. Heat, stirring often, until the chocolate has completely melted and is smooth. Remove the top pan with the chocolate from the heat and allow the chocolate to cool 5 minutes. Stir in the sour cream and remaining vanilla until well blended. Frost the cakes on the top and sides.
Makes 6 individual cakes
These little cakes are perfect for a child’s birthday. They can have their very own cake while other can also enjoy. You can also make this as one cake by pouring the batter into a round 9 inch pan and baking it as directed above.
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