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).
Preheat oven to 350°F. Using a pastry brush, grease all six cups of a Bundtlette® pan with softened butter and coat with flour, tapping out the excess; set aside. 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 bundtlettes 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 Premium Dessert Sauce into a small microwave-safe bowl. Heat in the microwave oven on high for 10 seconds. Drizzle generously over bundtlettes. Sprinkle with nuts (if using). Serve with extra chocolate sauce on the side.
Tips From Eileen
Tip: To store, place babycakes in a covered container. They keep best in a container that can be sealed. Store at room temperature or refrigerated.
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