CHOCOLATE MINI CAKES RECIPES

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EASY MOLTEN CHOCOLATE LAVA CAKES MADE IN A MUFFIN TIN ...



Easy Molten Chocolate Lava Cakes Made In A Muffin Tin ... image

These molten chocolate lava cakes are truly amazing! Gooey melted hot chocolate flowing out of the fudgy chocolate cake, OMG OMG OMG! These lava cakes are so easy to make using a simple muffin tin, perfect for beginners!

Provided by MelanieCooks.com

Categories     Dessert

Total Time 14 minutes

Prep Time 5 minutes

Cook Time 9 minutes

Yield 12

Number Of Ingredients 7

2 cups semi-sweet chocolate chips
1 cup 2 sticks butter
1/2 cup flour
1 cup powdered sugar
1/4 tsp salt
4 eggs
4 egg yolks

Steps:

  • Preheat the oven to 425F. Thoroughly spray a non-stick muffin pan with non-stick cooking spray or grease it with butter.
  • Put butter and the chocolate chips in a microwave-safe bowl. Microwave on High for 30 seconds at a time, stirring after each 30 seconds, until the chocolate chips and butter are fully melted and the mixture in smooth.
  • Whisk the eggs and egg yolk in a large bowl until combined. Add the flour, salt, powdered sugar and melted chocolate and butter. Mix everything until combined.
  • Spoon the batter into the muffin cups.
  • Put the muffin tin in the oven and bake for 9 minutes. Do not overcook, since you want the chocolate inside to be liquid.
  • Take the chocolate lava cakes out of the oven. Let stand for 3 minutes.
  • Put a large cutting board over the muffin tin and quickly invert it so the muffin tin is upside down. Bang the muffin cups with your fist to help release the molten lava cakes. Slowly lift the muffin tin, releasing the lava cakes onto the cutting board.
  • Transfer the chocolate lava cakes to the individual plates and serve immediately.

NOTHING BUNDT CAKES WHITE CHOCOLATE RASPBERRY CAKE CO…



Nothing Bundt Cakes White Chocolate Raspberry Cake Co… image

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat will rock your world. This spectacular copycat recipe uses a white chocolate pudding mix and white chocolate chips in the batter. Raspberry pie filling is swirled through the cake layers. Then it's topped off with ribbons of cream cheese icing. Every bite of this fantastic dessert will leave you drooling! Perfect for birthdays, special occasions and company or holiday dinners.

Provided by Teresa

Categories     Cake/Dessert

Prep Time 30 minutes

Cook Time 60 minutes

Yield 16

Number Of Ingredients 12

15.25 oz. box white cake mix
3.4 oz. box instant white chocolate pudding mix ((dry))
1 cup sour cream
4 large eggs
1/4 cup heavy whipping cream (or half-and-half)
1/2 cup canola oil (or vegetable oil)
1 cup white chocolate chips (chopped (see note below))
3/4 cup raspberry pie filling
16 oz. pkg. cream cheese (softened )
1/2 cup unsalted butter (softened)
4 cups powdered sugar
2 tsp. vanilla extract

Steps:

  • Preheat oven to 350º.
  • Grease a large bundt pan very generously with Crisco shortening.
  • Add flour and rotate pan until very well covered.
  • Set aside.
  • Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl.
  • Stir in white chocolate chips.
  • Batter will be thick.
  • Fill prepared bundt pan with half of the cake batter.
  • Smooth the top.
  • Spoon half of the raspberry pie filling over top of the batter.
  • Swirl the batter and pie filling together with a bamboo skewer.
  • Spoon remaining cake batter over top of swirled batter.
  • Smooth top again.
  • Spoon remaining raspberry pie filling over top of cake batter.
  • Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
  • Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
  • Start testing at 45 minutes.
  • Check with knife every ten minutes after that, putting cake back into the oven until the knife comes out clean.
  • Allow cake to cool completely before adding icing.
  • Remove cake to cake platter.
  • Pipe cold cream cheese icing over top.
  • Decorate with white chocolate chips and fresh raspberries, if desired.
  • Refrigerate cake up to 24 hours before adding icing.
  • In a medium mixing bowl, cream the cream cheese and butter until smooth.
  • Add vanilla and mix again with mixer.
  • Gradually add in powdered sugar a cup at a time.
  • Continue mixing with mixers until all the powdered sugar is used and the icing is really thick.
  • Fill a gallon-size Zip Lock Bag with frosting.
  • Chill frosting in refrigerator about 30-60 minutes before using.
  • Cut off one-half inch diagonal corner at the bottom of the bag.
  • Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
  • If desired, add a second layer of frosting ribbons on top of the cake
  • Decorate cake with fresh raspberries and white chocolate chips, if desired.
  • Refrigerate cake until ready to serve.

Nutrition Facts : ServingSize 1 serving, Calories 496 kcal, FatContent 29 g, SaturatedFatContent 13 g, UnsaturatedFatContent 11 g, TransFatContent 0.1 g, CarbohydrateContent 55 g, SugarContent 45 g, FiberContent 1 g, ProteinContent 5 g, CholesterolContent 93 mg, SodiumContent 353 mg

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