Have you seen that Sex and the City episode where Miranda has to dump a chocolate cake in the trash and drizzle it with dish soap to keep her from eating it all? That was me yesterday morning with the last of these chocolate cakes. They were so good and I couldn’t resist grabbing one every time I was in the kitchen. I finally had it, and dumped what was left in the garbage.
Fifteen minutes later I contemplated opening the trash can to see if there was one I could salvage. Thankfully, reason prevailed.
These little cakes are moist and tender, super chocolaty and enhanced by a healthy dose of strong coffee. You can’t taste the coffee in the cakes, but it really helps bring out the chocolate flavor. The glaze on the other hand, made with white chocolate and sweetened condensed milk, is deliciously scented with espresso. It’s a perfect pairing. Coffee lovers, you’re going to want one of these little gems alongside your next cup.
Why did I have to throw my last few out, that was stupid. Maybe I should bake a few more. Who wants to come over for coffee and a chocolate fix this afternoon?
Chocolate Cakes with Espresso Glaze
For the cakes:
- 1 1/4 cup (295 milliliters) hot coffee
- 1 cup (110 grams) unsweetened cocoa powder
- 2 1/2 cup (330 grams) all-purpose flour
- 1 1/4 teaspoon (5 grams) salt
- 2 1/2 teaspoon (11 grams) baking soda
- 2 cups (400 grams) sugar
- 3 large eggs
- 1 1/4 cups (282 grams) sour cream
- 1 cup + 2 tablespoons (267 milliliters) vegetable oil
For the glaze:
- 8 ounces (227 grams) white chocolate, chopped
- 1/4 cup + 2 tablespoons sweetened condensed milk
- 3 tablespoons hot espresso or double strength coffee
To make the cakes:
- Preheat oven to 350 degrees F. Butter and flour a muffin pan or line with paper liners.
- In a bowl, whisk together the coffee and cocoa powder until no lumps remain. Set aside. In another bowl, sift together the flour, salt, and baking soda.
- In a large bowl, beat the sugar and eggs together until smooth and pale yellow in color. Stir in the sour cream, followed by the vegetable oil. Add the flour mixture all at once and stir until combined. Stir in the cocoa mixture and mix until smooth.
- Fill each cup in the muffin pan 2/3 full and bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Let cool in the pan for 5 minutes, then remove and place on a wire rack to cool completely.
To make the icing:
- Melt the white chocolate in a double boiler or in a heat proof bowl places over a pan of simmering water. Stir until smooth and remove from heat when melted. Slowly whisk in the sweetened condensed milk and espresso. The white chocolate will seize as you first stir them in, but don't be alarmed, keep stirring and it will become smooth.
- Dip the tops of the cooled cakes into the warm glaze and set over a wire rack to cool, letting the glaze drip down the sides. Glaze will remain moist as it sits.