Sunday Night® Chocolate Babycakes
These gorgeous babycakes are just a miniature version of our chocolate stout cake. Our founder, Eileen, has been making this award-winning cake for years, in all shapes and sizes. The stout beer lends a malty, dark-roasted flavor that pairs perfectly with our chocolate sauce (don’t worry, the alcohol bakes off in the oven so it’s safe for everyone). Try using a local stout from a microbrewery. Share with everyone you know, or use them to make new friends. (Babycakes = sweetheart).
Category
Desssert
Servings
6 bundtlettes
Prep Time
20 minutes
Cook Time
15 minutes
Author:
Eileen Gannon
Ingredients
5 tablespoons (71 grams) unsalted butter
1 cup (125 grams) all-purpose flour
1¼ teaspoons baking soda
½ teaspoon instant coffee/espresso powder
¼ teaspoon fine salt
½ cup (119 milliliters) stout beer
1 cup (100 grams) granulated sugar
⅓ cup plus 1 tablespoon (33 grams) unsweetened Dutch processed cocoa, sifted
⅓ cup plus 1 tablespoon (86 grams) sour cream, room temperature
1 large egg
1½ teaspoons pure vanilla extract
1 jar (10 ounces/284 grams) Sunday Night® Chocolate Sauce, any variety
Chopped toasted almonds or pecans for garnish (optional)
Made with
Directions
Preheat oven to 350°F. Using a pastry brush, grease all six cups of a Bundlette pan with vegetable shortening and coat with cocoa, tapping out the excess; set aside. (See note below about preparing the pan.*)
In a small bowl sift together the 1 cup flour, baking soda, coffee powder, and salt.
In a large saucepan, combine the 5 tablespoons butter and stout beer. Place over medium-low heat until butter melts; remove from heat. Add the sugar and sifted cocoa; whisk to blend. In a small bowl, stir together sour cream, egg, and vanilla; add to stout mixture. Add flour mixture and whisk until smooth. Scrape the sides of the pan with a rubber spatula and pour batter into prepared pan.
Bake for 15 to 18 minutes or until a toothpick inserted in the bundlettes has a few crumbs still sticking to it. Let the cakes cool in the pan on a wire rack for 10 minutes. Loosen the cakes by jiggling the pan side to side until they move slightly. Invert cakes onto wire rack and cool completely.
Spoon Sunday Night Chocolate Sauce into a small microwave-safe bowl. Heat in the microwave oven on high for 20 seconds. Drizzle generously over bundtlettes. Sprinkle with nuts (if using). Serve with extra chocolate sauce on the side.
Tips From Eileen
*To prepare the pan (including the center), use a pastry brush and vegetable shortening (butter can burn and cause the cake to stick), and coat the entire interior surface of each Bundtlette vessel. Add 1 teaspoon of cocoa powder to each well and turn the pan in all directions so the cocoa coats the shortening completely. Tap out excess cocoa over a sink or trash can.
This cake batter can be baked in about any baking pan you choose. Fill the pan about ⅔ of the way full with batter. Baking times will vary depending on the size of the pan, so check for doneness earlier than you would expect.
To store, place cake in a large, covered cake container. It keeps best in a container that can be sealed. Store at room temperature or refrigerated.
The cake can also be frozen, unglazed and wrapped tightly, for 2 months. Thaw at room temperature before glazing.
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