Miniature Ginger-Spiced Chocolate Cakes
16 serving sizes with 1 half mini cake each.
2 1/3 cups cake flour or 2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1 1/4 cups buttermilk
1 cup granulated sugar
1/2 cup canola oil or cooking oil
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
1 tbsp finely chopped crystallized ginger
1 tsp vanilla
1 tsp powdered sugar
1. Preheat oven to 350. Grease and lightly flour eight 3 3/4-inch mini fluted tube pans. Set aside. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, ground ginger, and 1/4 teaspoon salt; set aside.
2. In a medium bowl, whisk together buttermilk, granulated sugar, oil, eggs, crystallized ginger and vanilla. Add buttermilk mixture to flour mixture. Best with whisk just until combined.
3. Spoon batter evenly into prepared pans, using about 1/2 cup batter per pan. Bake 16 to 20 minutes or until a toothpick inserted near centers of cakes comes out clean. Cool in pans on wire racks 10 minutes. Invert onto wire racks and cool completely. Sprinkle with powdered sugar before serving. If desired, garnish with raspberries and mint leaves.
Ginger-Spiced Chocolate Cake:
Preheat oven to 350. Grease and flour a 10-inch fluted tube pan. Prepare batter as above through step 2. Spread batter into prepared pan, spreading evenly. Bake 30 to 35 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar before serving.
8 grams fat
1 mg cholesterol
133 mg sodium
32 grams carbohydrate
0 grams fiber
4 grams protein
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