Description
These easy-to-make chocolate cakes are so chocolatey and decadent! Like the best brownies you’ve ever had. But in cake form. And so cute too!
Ingredients
Units
Scale
- 10 tablespoons unsalted butter (1.25 sticks) at room temperature
- 1/4 cup plus 1.5 tablespoons all-purpose flour
- 1/2 cup plus 2 tablespoons natural cocoa powder
- 1/8 teaspoon kosher salt
- 1 large egg at room temperature
- 3/4 cup plus 1 tablespoon sugar
- 1/4 teaspoon vanilla paste or extract
- 1/2 cup chocolate chips (I used semi-sweet chocolate chips)
- Confectioners’ sugar for dusting
Instructions
- PREP: Grease a Bouchon or mini popover pan with butter or baking spray. Set aside.
- MIX THE BUTTER: Place half the butter in a medium-sized bowl. Melt the rest of the butter in a small saucepan over medium heat until just melted. You can also melt the butter in the microwave. Add the melted butter into bowl with the toom-temperature butter and stir until combined and creamy looking.
- COMBINE FLOUR, COCOA POWDER & SALT: In another bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- WHISK SUGAR, EGG & VANILLA: Combine the sugar, egg, and vanilla in the bowl of a stand mixer fitted with a whisk attachment (or use a hand-held electric mixer) and beat at a medium-low speed until combined. Scrape down the sides of the bowl as needed.
- ADD IN BUTTER AND FLOUR MIXTURE: Slowly in the butter and flour mixture, alternating between the two mixtures. Combine well, scraping the bowl as needed.
- STIR IN CHOCOLATE CHIPS: Fold in the chocolate chips by hand.
- COOL FOR 2 HOURS: Set the batter aside in a cool place (not the refrigerator) for 2 hours. The batter can be made up to 2 days in advance and stored in an airtight container in the refrigerator. But bring it to room temperature before baking.
- BAKE: Fill the molds to just below the top rim and then bake in an oven preheated to 350 degrees F for 16 minutes, or until a cake tester comes out clean. Let the cakes cool in the pan on a wire cooling rack for 10 minutes before unmolding.
- DECORATE & SERVE: When the cakes have cooled to room temperature, add your toppings and serve.
Notes
THE PAN: I used this mini popover pan for this recipe. It’s the perfect size for these cakes. And easy to use.
SERVING: Serve these cakes with just a dusting of confectioners’ sugar. Or dress them up a bit for a special occasion as I did here with a bit of buttercream frosting, crushed freeze-dried raspberries, and heart sprinkles.
STORAGE: Store unfrosted cakes covered at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 243
- Sugar: 27.7 g
- Sodium: 21.2 mg
- Fat: 13.2 g
- Carbohydrates: 32.7 g
- Fiber: 1.8 g
- Protein: 2.2 g
- Cholesterol: 40.9 mg