Mini Chocolate Cakes

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Things You Will Need

• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 ½ teaspoon allspice
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ cups light-brown sugar
• 3 eggs
• 1/4 teaspoon salt
• 3/4 cup (1 ½ sticks) unsalted butter, softened
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 cup heavy cream
• 4 ounces bittersweet chocolate, chopped

Ganache

• 1 cup heavy cream
• 8 ounces bittersweet chocolate
• Assorted holiday decorations

Method

1. Heat oven to 350 degrees. Now coat two 6 cup jumbo muffin pans with nonstick cooking spray.
2. Whisk together all these ingredients - flour, cocoa, allspice, baking powder, baking soda and salt. Now set aside.
3. Beat butter for 2 minutes. Add sugar, beat until fluffy. Now add eggs, one at a time, beating well after each.
4. Beat in vanilla. Beat in flour mixture with sour cream. Now beat for 2 minutes more. Fold in chopped chocolate. Fill prepared muffin cups half full.
5. Bake at 350 degrees for 25 minutes or until tops spring back when touched. Let it cool for 10 minutes. Turn cakes and let it cool completely.
6. For Ganache, bring cream to a boil. Place chocolate in a medium-size bowl. Pour hot cream over top. Stir until it gets smooth.
7. Place a rack over a jelly-roll pan. Place cakes, with its flat side down, on rack. Pour 2 to 3 tablespoons ganache over each cake, smoothing with spatula. Refrigerate 1 hour or until set and decorate, if desired.
8. You can use silver dragees but remove before eating.