Chocolate Ganache Baby Cakes

I usually make these cakes as regular-size cupcakes. However, I wanted them to be a little more special tonight, so I made baby cakes. They were very good but too rich in this size. Next time, I'll use the regular muffin pan, instead of the jumbo one. Definitely serve them with ice cream to cut the richness. Enjoy!




Chocolate Ganache Baby Cakes
This cake is very moist; it's not quite as soft as a molten chocolate cake, but it's similar. Don't overbake the cakes; a knife will not come out clean.)
1/2 cup butter, softened
1 cup sugar
4 eggs
1 (16-oz.) can chocolate syrup
1 Tbsp. vanilla (yes, that much)
1 cup all-purpose flour
4 oz. semisweet chocolate morsels
Chocolate Ganache
Ice cream

1. Beat butter and sugar with an electric mixer until creamy. Add in eggs, 1 at a time, beating until blended after each addition. Beat in chocolate syrup and vanilla. Gradually add in flour, beating just until blended. Stir in chocolate morsels. Pour into a lightly greased jumbo muffin pan.
2. Bake at 350° for 30 minutes. Let cool 5 minutes; remove cakes from pan. Invert onto serving plates, and spoon Chocolate Ganache over top. Serve with ice cream.

Chocolate Ganache:
8 oz. semisweet chocolate morsels
1/2 cup heavy cream
1 tsp. instant coffee granules

1. Combine all ingredients in a microwave-safe bowl. Microwave at HIGH for 1 minute, 30 seconds, stirring halfway through. Whisk chocolate mixture until chocolate is melted and surface is glossy.