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Almond-Coconut Mini Cakes
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Prep Time:
30 minutes
Total Time:
1 hour 40 minutes
Indulgent chocolate-almond mini cakes topped with crispy toasted coconut flakes.
Ingredients:
  • Unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup boiling water
  • 1/2 cup unsweetened Dutch processed baking cocoa
  • 1 container (8 oz) sour cream
  • 2 cups granulated sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon almond extract
  • 3 eggs
  • 1 cup miniature semisweet chocolate chips
  • 6 tablespoons whipping cream
  • 1/4 teaspoon almond extract
  • 1/2 cup milk chocolate chips
  • 1/2 cup flaked coconut, lightly toasted
  • 1/2 cup unblanched whole almonds, coarsely chopped
  • 1/2 cup miniature semisweet chocolate chips
Instructions:
  • Preheat oven to 350°F. Grease two (6-cup) mini fluted tube cake pans with shortening and lightly dust with cocoa. In a medium bowl, combine flour, baking soda, and salt; set aside. In another medium bowl, whisk together boiling water and 1/2 cup cocoa, then stir in sour cream until smooth. Set aside.
  • In a large bowl, whip together granulated sugar and butter using an electric mixer until creamy. Add vanilla and 1 teaspoon almond extract, then mix in the eggs one at a time until combined. Gradually mix in the flour and cocoa mixtures on low speed until just combined. Fold in miniature chocolate chips. Divide the batter equally among the pans, filling each about two-thirds full.
  • Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Gently run a knife around the edges, then allow to cool for 15 minutes before transferring from pans to cooling racks. Cool completely, for about 30 minutes.
  • Combine powdered sugar, whipping cream, and a hint of almond extract in a small bowl until silky. Pour the luscious glaze over the cakes.
  • Place milk chocolate chips in a small resealable freezer plastic bag and seal. Microwave on High for about 1 minute or until softened. Gently squeeze the bag until the chocolate is smooth. Cut off a tiny corner of the bag and drizzle the chocolate over cakes. Finally, sprinkle with coconut, almonds, and mini chocolate chips.

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