Mocha Madness and Pecans are PERFECTION in my Mini Chocolate Cakes

Cakes and Breads / May 2, 2016

Everyone is always searching for that word that stops trains, wars, acne, and certainly time. That word is chocolate. I won’t ramble. I will just post photos and recipes. “Finally!” You say? — I’ll let you be smarty about it IF you promise to download the recipe and MAKE IT!

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Chocolate Mocha Pecan Cakes With Mini Strawberry Banana Shakes

Makes 12 muffin sized cakes


Ingredients:

Dry:

2 C cake flour
2 t baking powder
1/t baking soda
½ t salt
4 T unsweetened cocoa powder
¼ t ground ginger
1 C pecans chopped


Wet:

1 large egg
4 T canola oil
¼ C strong brewed coffee, cooled
1 C 2% milk
1 t vanilla
Butter to grease muffin tins


Method:

  • ​In one bowl add the dry ingredients. Blend well with a fork until everything is incorporated. In another bowl, add all the wet ingredients and whisk until very well blended. Make a well in the middle of the dry ingredients and pour in the wet. Using a spatula, fold and mix all together just until blended. Don’t over-stir.
  • Butter the insides of a standard, 12 count muffin tin and then drop about 1 T of the chopped pecans into the bottom. (You can also sprinkle the pecans on top of the batter.) Now, divide the batter evenly by pouring into the muffin tins. Place in a preheated 375 degree F oven and bake for maximum of 15-18 minutes.
  • Remove, let cool for about 5 minutes, take cakes out of tins and serve with your favorite fruit or chocolate sauce and a small sized milkshake.


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