Sunday, February 8, 2009
Chocolate Fairy Cakes
I sort of have a love-hate relationship with this recipe. My first try resulted in a cake with the consistency of a hockey puck...someone was sure to chip a tooth. So I tossed that batch and tried the recipe again with MUCH better results. They were very good although they sort of fell in the middle. However, I have to admit that my baking powder is FAR past it's expiration date (so shameful)...so I think that was my issue. In the end, though, the cakes turned out pretty great and after I tweaked the frosting that came out well too. My best friend loved them...she described them as being fudgy in the middle and soft and chewy on the outside.
Source: Williams-Sonoma: London Cookbook, page 71
2 oz. dark chocolate, coarsely chopped
1/4 cup whole milk
1 cup plus 2 tbsp. firmly packed brown sugar
2 tsp. very finely ground espresso (I omitted)
4 tbsp. unsalted butter, room temperature
1 large egg, beaten
2/3 cup all purpose flour
1/2 tsp. baking powder
1 tbsp. dutch-process cocoa powder
1/3 cup unsalted butter
2 1/2 oz. dark chocolate, coarsely chopped
1 1/2 tsp. light corn syrup
Directions Preheat oven to 325 degrees. Line 24 mini-muffin cups with paper liners or grease with butter.
In a small saucepan, combine chocolate, milk, and half of the brown sugar. Set over low heat and stir constantly until the chocolate is melted. Remove from the heat and stir in the ground espresso, if using. Set aside to cool.
In the bowl of a stand mixer on medium speed, beat the butter and remaining brown sugar until light and fluffy, about 5 minutes. Add the egg and beat until incorporated. In a spearate bowl, sift the flour, baking powder, and cocoa powder. Add to the butter mixture and beat until incorporated, about 2 minutes. Using a spatula, fold in the cooled chocolate mixture. Divide the batter among the mini-muffin cups. (I found it easiest to pipe the mixture into the cups). Bake until a toothpick inserted in the ceter of a cake comes out clean, 15 - 20 minutes. Remove from the oven and transfer to a wire rack to cool.
To make the icing, combine the butter, chocolate and corn syrup in a bowl over a double boiler. Stir constantly until the mixture forms a smooth paste, about 5 minutes. Set aside to cool. Using an electric mixture set on high speed with the whisk attachment, beat until the mixture forms a thick, fluffy icing. I had to add powdered sugar to this because the chocolate would just not get thick. This worked out well though. Just keep adding the sugar by the spoonful until it reaches your desired consistency.
Spread the top of each cake with a thick layer of icing. Let set for one hour before serving. If desired, garnish with finely grated white chocolate or powdered sugar. Store in an airtight container at room temperature for up to 2 days.